I LOVE EVERYTHING ABOUT COFFEE, everything except the nervous energy it creates in my body. Feeling anxious is not how I want to start my day, but I tolerate the jitters for my morning delight. That is, I used to. These days, I mix my daily grind with earthy roasted roots—dandelion and chicory—or fragrant calming flowers. The naturally bitter and subtly sweet flavor of roasted roots perfectly complements the complex aroma of coffee. I mix 50:50 most mornings, but you can experiment with different ratios to find a perfect level of pick-me-up. If you can’t source these roots locally, then you can purchase one of our packed blends in our shop. We make a variety of unique herbal+coffee blends using organically grown and ethically harvested herbs and beans.
DANDELION grows on every continent and, as most gardeners know, needs little to no water or care in order to thrive. It’s persistent and hardy! To some, that’s what makes it an unwanted pest, but like many others around the world, I consume its bright green leaves, sunshine-yellow flowers, and tenacious roots for their unique flavors and health benefits. Dandelions are chock-full of vitamins A, C, and K, folate, calcium, potassium and iron.
CHICORY is a relative of dandelion. Its leaves are popular in salads and the roots have been consumed for centuries. According to Peter Simmonds’s “On the Culture and Commerce of Chicory,” the plant’s popularity exploded in the first half of the 19th century. France exported over one million pounds of chicory in 1835, and 25 years later, exports skyrocketed to 16 million pounds. It has become famous in New Orleans, where chicory coffee can easily be found. Chicory is rich in vitamins and minerals such as zinc, magnesium, and potassium, and like dandelion, the roots contain inulin, a prebiotic fiber that is being researched for its potential benefits to gut health and the microbiome.
AT THE FORAGER’S MOUNTAIN INN, we mix up a big batch and store it in an air-tight jar out of the sunlight. Our blends disappear quickly, but can be stored out of light for 4-6 months. If you’re harvesting your own roots, read our post on how to mindfully harvest and clean roots. Once your roots are clean and dehydrated (fully dry), follow these instructions. If using fresh roots, reduce the temperature to 200 degrees and increase the baking time to 30-40 minutes.
Cut roots into half-inch pieces, and roast in a 350-degree oven for 10-15 minutes, or until they turn golden-to-light brown. Roots can also be roasted on the stovetop, but I prefer the oven because they roast all the way through and more evenly. Adjust the time and color slightly depending on whether you prefer a light (less time) or dark (more time) roast coffee.
Grind 1/4 cup of the roasted dandelion, 1/4 cup of roasted chicory, and 1/2 cup of coffee beans to your preferred size. Grind each ingredient separately to help you maintain a consistent size of the grind. In a bowl, stir together the ground herbs and coffee, then pour the blend into an air-tight container.
Using a French coffee press, steep 1-2 leveled tablespoons of the herbal+coffee blend in 8 ounces of boiling water for 5 minutes. Press, pour, and enjoy black or with your favorite fixings. Our herbal+coffee can be made in any coffee-making device.