Often brewed as a coffee sub-substitute, the roots of Dandelion
(Taraxacum officinale) can also be used as an ingredient in root
beer. The cleaned, raw roots can also be sliced into salads or
cooked and added to other vegetables. The taproot is white on
the inside and dark brown on the outside and grows up to 6
inches long. The plant first appeared in the 10th century
journals of Arabian physicians.
By the 16th century, the
British considered Dandelion a valuable herbal plant and it has
held a distinguished place among European herbalists for
centuries. When the whole plant is used, Dandelion will work as
a natural dye and turn a fabric a deep magenta.
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