Harvesting There is debate about what is the optimum time to harvest dandelion root. Some believe the roots to be more bitter when harvested in autumn but others consider the roots to be more bitter in spring. Chemical components of the root vary depending on the seasons. When collected in spring, food reserves from the root have been used up for the production of leaves and flowers and the root may have a shrivelled and porous appearance when dried. If growing roots specifically for dandelion coffee, it is recommended that you harvest in autumn, although you may be able to extend the harvesting season through winter.
Bitterness is a natural characteristic of dandelion.
Plants are lifted using a carrot digger or similar machine that can work to a depth of 25-30 cm. Excess soil should be shaken off the roots but care should be taken not to damage the roots. The foliage needs to be removed and then the roots washed thoroughly. For leaf production, harvesting leaves in late spring is recommended. One reference suggests that young leaves should be picked before the flower stems appear as they are then less acid.