The humble Dandelion(Taraxacum) often overlooked and under appreciated and in most cases treated as a ‘weed’. But this hardy versatile perennial has a multitude of uses and been used for centuries to make food, medicine and beverages.
It is this last use that I will show a simple field method to make a hot tasty fortifying drink.
There are many ways to make dandelion coffee, some more complex than I show in the video, but I like this straight forward ‘field brew.’
A few points to note about preparing the coffee.
-Make sure you correctly identify the dandelion (Taraxacum)
-You will need to collect 10-15 dandelion roots per cup of coffee.
-The best time to harvest the root is late Autumn to early Spring when the plant has stored all the nutrients in its roots and you will get the best yield for your foraging efforts.
-For a more refined cup of coffee you can use a bandana or shemagh to filter out the more rustic chunks of root.
Bon appetite !
#foraging #bushcraftcooking #cookingoutdoors