Root · Organic ingredient
Roasted dandelion root
Taraxacum officinale
Roasted root pieces in chestnut and dark chocolate, flecked with pale cream cut faces. They brew an inky, toasty cup that is bittersweet with a burnt-caramel edge.
Blend with roasted dandelion root →The benefits
Why we love roasted dandelion root
Dark and roasty
Roasting turns the root deep brown, giving an inky, bittersweet cup with a burnt-caramel edge.
A caffeine-free coffee swap
With no caffeine at all, it's an easy stand-in for the afternoon coffee when you want something dark and toasty.
Lovely with milk
Its toasty, bittersweet depth takes a splash of milk and a touch of honey beautifully, latte-style.
Good to know
Flags: Daisy family.
Contains daisy-family flowers — avoid if you are allergic to ragweed, chrysanthemums or marigolds.
Dandelions grow wild across Europe and Asia and now most of the world; the name comes from the French dent de lion, 'lion's tooth', after the jagged leaves. When coffee was scarce, in nineteenth-century America and wartime Europe, families dug the roots in autumn, roasted them dark and brewed them in its place.
Found in these tales
Where roasted dandelion root appears
It isn't in one of our tales yet — be the first to write one at the blending table.