If you grudgingly rely on coffee to get you going in the mornings, why not try this unique caffeine-free tea that supports your liver and digestive system? Dandelion coffee, made with the same pesky bright yellow weeds in your yard, is gaining favor among coffee devotees due to its similar taste. Paula Grainger and Karen Sullivan, authors of Infuse: Herbal teas to cleanse, nourish and heal, simmer dandelion and chicory over the stove to lend a satisfying coffee-like bitterness to a cup of tea. This dandelion “coffee” recipe is rounded out by the sweet spiciness of fennel, cinnamon, and licorice. 

You can buy ready-roasted dandelion root and chicory, but not all herb suppliers stock them. To roast your own, purchase the roots pre-chopped and dried, and lay them in a single layer on an oven tray. Roast in a preheated oven at 300°F for 30 to 40 minutes, just until they have turned a rich dark brown. Keep checking to make sure they don’t scorch. Let them cool, then store in an airtight glass or metal container.

Dandelion ‘Coffee’

  • Yields: 2 mugs
  • Total Time: 10 minutes



Put the dandelion, chicory, fennel seeds, and licorice in a small pan. Add the measured water and gently bring to a simmer for 10 minutes. Strain into 2 mugs, adding a cinnamon stick to each for stirring.

Excerpted from Infuse: Herbal teas to cleanse, nourish and heal by Paula Grainger and Karen Sullivan. Distributed by Hatchette Book Group and published by Hamlyn, an imprint of Octopus Publishing. All rights reserved.