Botanical Anthology, Drinks, Recipes

Roasted Roots: An Herbal Coffee Tradition

Photo Credit: Anna Reisz

Today’s post is an excerpt from the autumn edition of Botanical Anthology written by Anna Reisz. This seasonal, plant centered digital magazine is packed with fall crafts, recipes, foraging tips, articles & more . Click here for more info and to see the full table of contents.

Herbal coffee is a tradition that can be found, with a little digging, in many family histories. It was once common practice to replace or mix ground coffee with the roasted roots of plants like dandelion, chicory, and burdock. Not only did these easily-foraged plants make coffee go further, but they also cut some of the bitterness in the flavor. These roots also provided a nutritious and grounding alternative ingredient or replacement for coffee without the unwanted side effects of caffeine. Additional spices can be added to the mix for flavor and further health benefits, as well.

Here is a closer look at some of the ingredients you might add to your own roasted root blend.

Dandelion root

  • Strong liver, gallbladder, + kidney support 
  • Vitamin + mineral rich
  • Supports heart + balances blood pressure

Chicory root

  • Vitamin + mineral rich
  • Digestion support
  • Antioxidant rich
  • Supports liver + stomach

Burdock root

  • Kidney + liver support
  • Anti-inflammatory
  • Antioxidant
  • Detoxifying
  • Antibacterial + antifungal
  • Skin clearing
  • Blood sugar regulating


  • Mildly stimulating
  • Synergizes other herbs
  • Heart + blood pressure support
  • Blood sugar regulating


  • Digestive support
  • Circulation stimulating
  • Blood sugar regulating
  • Analgesic
  • Antimicrobial + antifungal
  • Antioxidants
  • Supports brain health
  • Warming + drying

Allspice, cardamom, cloves, fennel

  • Digestive support
  • Promotes circulation
  • Immune support
  • Soothing, warming, uplifting

When cooler autumn days make you long for more cups of cozy hot coffee, consider instead roasting and brewing up this alternative herbal blend. Get creative and formulate your own flavorful blend!  Or to get started, here is a simple and tasty recipe to try.


  • 1 part dandelion root
  • 1 part chicory root
  • 1 part burdock root
  • ½ part cinnamon chips
  • ¼ part cacao nibs
  • ¼ part allspice


Preheat oven to 375°.Spread dandelion, chicory, and burdock roots in a thin layer on a baking sheet. Roast for 10-15 minutes, stirring once or twice to prevent burning. Roast for a shorter time if using a dark or nonstick pan.

Allow to cool. Mix in cacao nibs, cinnamon chips, and allspice.

Grind in a coffee grinder and brew as you normally brew coffee. Approximately 1 heaping tablespoon of the mixture makes 1 strong cup of herbal coffee.


Opt for a coarser grind if brewing with a French press.

If using pre-roasted chicory root, add it when mixing in cacao, cinnamon, and allspice. 

This blend may also be mixed with coffee, using your desired ratio (50/50 is recommended), to reduce bitterness and caffeine.

Anna is the herbalist behind The Herbology Faerie, where she shares recipes, lore, and wisdom with a simple, hygge, folk approach. She promotes accessible herbalism for health, hobby, and personal fulfillment. When she’s not busy formulating herbal recipes in her home apothecary, Anna can usually be found outdoors with her three wildlings. Follow Anna on Instagram and Facebook at @theherbologyfaerie and

In addition to Anna’s article on herbal coffee, you’ll find a variety of lovely fall themed content in this edition of the Botanical Anthology, including my recipe for Pumpkin + Thyme Sourdough Crackers, & much more!

The Botanical Anthology autumn edition, is on sale for just $20 + you’ll also receive a bonus Cinnamon eBooklet for free, until September 28th. Purchase your copy here. Readers of my blog can use promo code: BAAutumnTake$2, for a discount.

For more plant focused inspiration, be sure to follow The Plant Wonder Collective on Instagram @plantwondercollective and follow @botanical_anthology for updates on this issue of the Botanical Anthology, as well as future editions.

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