How to Grow Your Own ‘Coffee’ (Surprisingly Easy!)

Many people, including myself, love the morning boost that comes from a cup of coffee—it’s the perfect start to the day. But by afternoon, it’s time for something gentler and caffeine-free. While tea is a great option, it doesn’t quite match the rich, comforting depth of coffee. That’s where a surprisingly easy alternative comes in: chicory and dandelion roots! These two plants, when roasted and ground, can be made into a coffee-like beverage that you can even grow yourself. Yes, you can grow your own coffee!

Chicory Root: A Resilient Alternative

Chicory (Cichorium intybus) is a hardy plant often grown for its leaves and roots. Related to dandelion, chicory produces a deep taproot that can be turned into a flavorful coffee substitute. It grows wild in many areas, recognizable by its blue flowers in the summer and by its tall, dry stalks in winter. Chicory is drought-resistant, making it a low-maintenance plant suitable for growing in tough conditions.

To harvest the roots, you’ll need to dig carefully around the base to avoid snapping them. Once you’ve gathered the roots, wash off any dirt with water, and scrub them clean. Cut the tops off, leaving just the roots. Then, you can dry them either by using a dehydrator or in an oven.

Drying and Roasting Chicory:

  • Slice the roots into thin pieces.
  • Use a dehydrator set on high for about 12 hours, or dry them in an oven at 200ºF (90ºC) for an hour or two, stirring occasionally.
  • Once dried, roast the pieces in the oven at 350ºF (175ºC) for 20-45 minutes until golden brown, making sure to shake them occasionally for even roasting. The roasting process will bring out a rich, coffee-like aroma.
  • After roasting, grind the chicory root into coffee grounds using a grinder, and use it in your preferred coffee-making method.

Dandelion Root: The Unexpected Delight

Dandelions are often seen as weeds, but they have so much more to offer! Their roots, like chicory, can be roasted and ground into a delightful coffee substitute. Dandelions are beneficial for pollinators, and every part of the plant—from root to flower—is edible. Historically, even the aristocracy valued dandelions as a prized salad crop.

To harvest dandelion roots, dig them up carefully, rinse, and chop them into small pieces. Dry and roast them just like chicory roots, at 350ºF (170-180ºC) for 20-45 minutes. The roasting dandelion roots will emit a sweet, almost chocolate-brownie-like smell—irresistible!

Once roasted and ground, dandelion root coffee is best brewed by boiling the grounds in water. A teaspoon per mug of water will give you a rich, earthy flavor with a hint of sweetness.

Growing Your Own Chicory and Dandelion

Chicory:
Growing chicory is straightforward. Sow seeds in spring, spacing them about 30cm apart. Thin seedlings to about 20cm apart. Chicory thrives in well-drained soil with at least six hours of sunlight per day. Harvest the roots in autumn.

Dandelion:
Dandelions are incredibly easy to grow. They often pop up in gardens and yards on their own. If you don’t already have them, consider planting them as a wildflower. The roots are ready for harvesting when they’re large and mature.

Taste Test: Chicory vs. Dandelion Root

I couldn’t wait to compare the two! Chicory coffee has a deep, woody flavor with a slight bitterness, similar to regular coffee. Dandelion coffee, on the other hand, offers a lighter taste with a sweet, caramel-like aroma and a chocolatey, nutty flavor. Dandelion coffee requires no added sugar thanks to its natural sweetness. Both make excellent coffee substitutes, and I’ll certainly be drinking more of both!

Conclusion

Growing your own coffee may sound surprising, but chicory and dandelion roots are an easy, enjoyable way to enjoy a caffeine-free, homegrown “coffee.” Whether you’re seeking an alternative to traditional coffee or just want a fun gardening project, these plants are worth cultivating. Give them a try, and you may just find your new favorite brew!

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