Making dandelion coffee yourself from dandelion roots
Time
Preparation time: 1 hour 30 minutes
Cooking or baking time: 1 hour 30 minutes
Total preparation time: 3 hours
Making dandelion coffee yourself: In days gone by, dandelion coffee was a substitute for coffee at war. Nowadays you can find him in many Survival books. Why not use today? He is annoying to many in the garden anyway, as he also spreads and propagates the dandelion and thanks to the wind, it makes sense only to use it in the kitchen. And: it costs nothing. But it is already with a dose of will and work connected to use it in the kitchen and make coffee from it.
The best times to dig out the roots are: autumn and spring. The autumn root is usually thinner and does not bring so much yield, however, according to my research, it has a significantly higher inulin content. This is responsible for the fact that the blood sugar rises only slowly and you stay full for a long time. The digestion is also stimulated by it.
Harvested in the spring, it has the advantage that the roots are much thicker, fleshier and when there was a lot of snow, the soil is deeply moist and the root can therefore be easily gouged out with a spade. In late autumn, people are already plaguing themselves a lot more.
If you want to read the abstract of making, scroll down to: "Making Dandelion Coffee."
Now for the harvest
I am working with the lunar calendar of Maria Thun and will be stinging the roots this year on 3 March 2019 all day or on 12 March until 15:00. At this time it is convenient to harvest roots, since the force at this time in the earth is strongest and thus strongly contained in the power. I have already gained a lot of experience and I know that this is 100% correct. Roots in this case, harvested at the right time also last much longer, so stay crispier for much longer.
If I need the roots more urgently or have no time on those tight deadlines, then I'll just do it when I have time. Nevertheless, I avoid the days when the cosmic influence has a particularly unfavorable effect on our organism. Believe it or not. I know it's true.
At the harvest itself I am either looking for a beautiful meadow where a lot of dandelion grows or prick the root just in his own garden, where he z. B. is in the vegetable garden in the way. A sunny day would be ideal.
Cut out all around with a spade. Grab the root on the head, so tap on the leaves and the earth. Then I collect a manageable amount of roots. Manageable because they still need to be processed. If you harvest 1 kg of roots, you have a lot to do with it.
If you want to stock up on the year, as I do this year, you can divide up the following steps. Harvest and clean the first day, chop and roast on the second day and grind on the third day and pour into jars.
The cleaning
If the roots are fresh, they are easiest to clean. For this I cut off the green hair and brush the earth with a brush. I have used a dish brush, which is used only for the vegetables in my case.
I also cut off all the thin side roots. If they give something, of course, I use these too. Then the roots are washed well and the rest of the earth is brushed off. Winding roots, where earth could still collect, I cut apart, so that pieces are created. Partly the root can be wormy as well, such places are logically cut out.
In the past, I usually peeled the roots and then processed further. Especially for the self-filled capsules of dried dandelion root, I have done so because the powder remains bright.
But for coffee, you can use it with a bowl. I've already done that myself. As more bitter substances are contained in the shell, the coffee becomes more bitter. Bitter like bean coffee, mind you. Tastes good. This is best tasted with a smaller amount of time, as the taste of your own taste better. With shell or just without shell.
Here I explain the variant with the peeled roots. This coffee tastes only slightly bitter and sweetish. I also find it nutritious. In view of its many trace elements, this will probably be true. You can find out more about the nutritional values from a nutritionist or pharmacist.
So, peel the clean roots then. One can put on disposable gloves, as the roots secrete the well-known white milk, which later turns brownish. This sticks very well to the skin and smells typically bitter, mineral, just like dandelion.
The processing
Now cut the roots on a chopping board to small pieces. These should be max. 1cm thick, because they will dry quickly. It is also important to ensure that the pieces are about the same size, and thus at the same time? become.Too small pieces underneath will darken rapidly and may thereby adversely affect the flavor by charring negatively, if the remainder is not yet toasted.
Now a pan is heated to a low level and the roots are roasted dry without any addition of oil. While doing so, always pan the pan or stir with a wooden spoon.
The root is supposed to take on only very slowly color and with increasing roasting it smells sweet aromatic. I just love that smell! This is how the finished coffee tastes.
The roasting is sufficient if the individual pieces z. B. can be processed in a mortar to powder. The root has become much easier then, because the water has evaporated during the roasting process. It is then dark brown, but please not as dark as the coffee bean roast! This is much too dark and too bitter, because burned. The longer it is roasted, in other words the darker it gets, the more bitter the coffee will taste. This roasting process is also very important, so that later nothing can get moldy. It would be a pity about all the work and the dandelion itself.
Certainly, this process will work in the oven, so that I myself have no experience. I prefer to lay hands on myself, and in this way I give in all my love and gratitude. Because this may not be missing. Did you know that?
The grinding process
If the root pieces are well roasted, they are allowed to cool. Then you can grind them into powder in a coffee grinder. I still have a very old model of brown with a grinder and not with the knife inside. However, if the root pieces are well dry, the latter coffee grinder works, I think so too. Of course, it also works with the mortar. But it is more power consuming and a fine sieve would be here to prepare, so you really get only the fine powder.
When grinding, it is pretty dusty. At least that's the case with my machine. So I'll put a dishcloth over it before the machine is turned on. And that was already the case with the production of the great dandelion coffee.
The preparation of the coffee
I was so positively surprised when I made my first homemade dandelion coffee. Even the color of the ready-cooked coffee looks like "real coffee" .Yes, it's clear that coffee is a matter of debate. I only drink light coffee, which some of you would not call coffee anymore.
For the preparation I took a simple filter machine, in my case the Melitta Aromaboy. 2 cups fit in there. For a cup of root coffee, I took a heaped teaspoon of powder and added it to the coffee filter and poured 1.5 cups of water into the water tank. The result: sensational! That was my feeling and it still is today. At that time, I gave my girlfriend a cup of coffee, she drank it, but she did not want another one of them. That was not her case. So tastes are just different.
Alternatively, you can mix plain coffee with dandelion coffee. Same as the powder itself. Eg 2 parts of coffee beans, 1 part of dandelion coffee. Here they just experiment with how they taste better.
Also you can brew the powder won with hot water and then strain and enjoy the coffee. I myself have not tried that, as I said, I cook this coffee with filter machine.
Oh, and I'll add a sip of cow's milk to the ready-made coffee. This tastes better to me. I never drink black coffee. That too is up to you. (With sugar, without, etc.)
I hope this recipe will try many and learn how to love me.
The effect of the dandelion
Nature has much to offer for us. We just have to learn to make it usable again. The dandelion could help a lot of people. As a side effect, the dandelion root cleanses the blood, thus improving the function of the liver. It also has a strong hematopoietic effect. Personally I was very surprised, because I assumed that the high heat during roasting destroys many of the ingredients. But this is not the case. Much remains well preserved.
The oxygen content in the blood is increased and this can also be detected in the blood picture by a higher iron content. (I had it done, in the course of a health check with the family doctor?) One was amazed that was very high at that time but I had taken the cure with the capsules).
Finally, I would like to mention that the dandelion has a very big effect. Plants also contain hormones and have a strong effect on us. Therefore, it is advisable to have regular enjoyment, to seek advice in the pharmacy or the doctor of his confidence. Especially when you feel insecure when it comes to the enjoyment of wild herbs. Please do not experiment with your health.
For me, the daily intake of the self-dandelion dandelion capsules has triggered a very strong period. But I did not feel at all weakened by it, as it may already be the case.(This as info on the edge).
Here is how to make capsules yourself: fill capsules with capsule filler yourselfThis was not the case with the coffee itself. But one also feels with this heated roots that something changes in the body.
In addition I have to say that I always drunk this coffee pure and of it equal to 3 cups a day. After all, there is no caffeine in there, was my ulterior motive. So please do everything with measure and goal. Watch your body!
"Making dandelion coffee?
- Harvest: cut out the root.
- Clean roots and wash.
- Cut into even pieces.
- Roast dry without oil in a pan.
- Let cool down.
- Toast in a coffee grinder to powder.
- Filled in screwed glass, with contents? Dandelion coffee? and label the date of manufacture.
P. S: If you have not used gloves to peel or process the roots, you can wash your hands with soap and then rub them with lemon peel of a freshly squeezed lemon. Then the rest dissolves. Sunflower oil also serves as a solvent, in the case of? Dirt or discoloration? to free.
