Well, sort of. Some people extol the virtues of the dandelion as spring tonic, as wild greens. Others claim you can make great coffee from the charred remains of the hairy roots. I am going to come clean now. I have eaten the bitter leaves of the dandelion and enjoyed them.
Young spring leaves, boiled thrice.
With infant onions, bacon, and a vinegar dressing. I have never made dandelion coffee but for years I grew giant Magdeburgh chicory, harvested the fat, dandelion-like roots, roasted them, ground them, and brewed a dark brown beverage. It did not smell like coffee. It did not taste like coffee. I drank it all the time.