Dandelion root coffee

photo provided courtesy of elanaspantry.com

I’m starting to think about the possibility of a spring detox and one of my favorite healing roots — dandelion. Dandelion is a fantastic liver cleanser and spring is the perfect season for liver support.

According to Ayurveda and Chinese medicine, dandelion root has bitter, sweet and cooling properties, making it optimal for the pitta dosha.

Although I use various parts of the dandelion for healing, here, I’m focusing on the root which is a good blood purifying herb. The root is also a useful remedy for stomachaches, and in herbal medicine is said to be beneficial for hypoglycemia and high blood pressure.

How can you get these benefits? According to The Way of Herbs, “roasted dandelion root makes a pleasant beverage that can be consumed daily. It combines well with kukicha tea, or chicory root.” I take my dandelion root with chicory which gives the beverage a deliciously bitter, coffee-like flavor. I also add cinnamon sticks to my Dandelion Root Coffee, because I love cinnamon and also consider it a “super” spice with extremely healing properties — though that’s a post for another time. Here’s a most delicious way to take healing dandelion root.

4 cups water
2 tablespoons roasted dandelion root
2 tablespoons roasted chicory root
1 cinnamon stick


  1. Place water, dandelion root, chicory root and cinnamon stick in a pot
  2. Bring to a boil, then reduce heat to a simmer for 5 minutes
  3. Pour coffee through a small mesh strainer into cups and serve

serves 2 – 4

recipe courtesy elanaspantry.com

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