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Dandelion 'coffee' (also dandelion tea) is herbal tea often used as a coffee substitute, made from the root of the dandelion plant. The roasted dandelion root pieces and the beverage have some resemblance to coffee in appearance and taste. == History == Susanna Moodie explained how to prepare dandelion 'coffee' in her memoir of living in Canada, ''Roughing it in the bush'' (1852), where she mentions that she had heard of it from an article published in the 1830s in ''New York Albion'' by a certain Dr. Harrison. Dandelion 'coffee' was later mentioned in a ''Harpers New Monthly Magazine'' story in 1886. In 1919, dandelion root was noted as a source of cheap 'coffee'.〔 "Much of the surpassing cheap brand coffee is made from dandelion root, according to Prof. William Trelease, of the department of botany at the University of Illinois." Jul 6, 1919 p. V13 Los Angeles Times〕 It has also been part of edible plant classes dating back at least to the 1970s.〔 ''Edible Wild Plants Class to Feature Dandelion Coffee'' Jun 16, 1977 p. CS8 Los Angeles Times ()〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「dandelion coffee」の詳細全文を読む スポンサード リンク
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