Block/delete user/ad
|
Dandelion coffeeAll Ireland
| Location: | Tullow, Virginia, Drogheda, Louth, Castlebar, Navan, Mullingar, Carlow, Cavan, Clare, Cork, Donegal, Dublin, Galway, Kerry, Kildare, Kilkenny, Laois, Leitrim, Limerick, Longford, Mayo, Meath, Monaghan, Offaly, Roscommon, Sligo, Tipperary, Waterford, Westmeath, Wexford, Wicklow, All Ireland |
| Date posted: |
2014-03-03 12:48 | |
Harvesting
Roasted dandelion root, ready to be used to prepare dandelion coffee.
Harvesting dandelion roots requires differentiating 'true' dandelions (Taraxacum spp.) from other yellow daisy-like flowers such as catsear and hawksbeard. True dandelions have a ground-level rosette of deep-toothed leaves and hollow straw-like stems. Large plants that are 3–4 years old, with taproots approximately 0.5 inch (13 mm) in diameter, are harvested for dandelion coffee. These taproots are similar in appearance to pale carrots
Preparation
After harvesting, the dandelion roots are dried, chopped, and roasted. They are then ground into granules which are steeped in boiling water to produce dandelion coffee.
All credits to wikipedia >> http://en.wikipedia.org/wiki/Dandelion_coffee |
.gif)
