October brings a rich, mellow magic to the hedgerows. While their role in biodiversity, ecological resilience, and the wider landscape is vital, they also offer something more personal: a chance to pause, explore, and take joy in the season’s abundance. In the first edition of our new foraging series, one of our members introduces the basics of safe and responsible foraging, and shares a simple, beginner-friendly example: how to harvest dandelion roots (a common lower-story resident of our hedgerows!) and a recipe for transforming them into a delicious coffee substitute.
Foraging is the age-old practice of gathering wild plants, fungi and other edibles. It can be a rewarding way to connect with nature, culture and community. Foraging also promotes healthier eating, can boost your metal well-being, reduce stress levels and cultivate a sense of accomplishment.
Essential Foraging Guidelines
Follow these guidelines to forage safely, respect the law and further sustainability.
• Identify plants with absolute certainty. Begin by researching edible plants in your area, study basic botany, join local foraging walks and take classes to learn from experts. Invest in a reliable field guide with clear pictures of edible plants. Always take this with you when you go foraging, helping you to recognize plants correctly, which is essential for your safety.
• Never harvest or eat anything that you are unable to identify or are not certain is safe to eat. Always research the plant before eating it.When in doubt, do not eat!
• Stay safe by learning how to recognize poisonous plants. Mistaking a plant for its toxic double can cause serious health problems or worse!
• Be cautious when trying new wild foods, especially if you have allergies.
• Avoid harvesting rare species, endangered or protected plants. Taking these plants can harm their survival and local ecosystems.
• Never take more than you need. Harvest no more than one third of any plant, leaving enough for wildlife and regrowth.
• Only collect where plants are in abundance.
• Avoid harvesting from areas where pesticides, herbicides or other chemicals have been applied, from industrial zones and from areas adjacent to roads, where plants have been contaminated by vehicle exhausts. Avoid areas where water and soil could be contaminated.
• Harvest respectively by seeking permission before foraging on private land. Check local laws for public spaces also.
• Do as little damage as possible to the plant and its environment.
• Be mindful of your surroundings to avoid accidents and guarantee a successful foraging experience.
• Wash and handle your foraged edibles gently to preserve quality and learn how to store them correctly.
Now enjoy the rewards of wild food foraging!
Dandelion
And over that potato field
A lazy veil of woven sun,
Dandelions growing on headlands, showing
Their unloved hearts to everyone.
Taken from the poem “Spraying the Potatoes” by
PATRICK KAVANAGH (1904-1967)
Dandelion (Taraxacum Officinale) is a native of many parts of Europe and Asia. It belongs to the Asteraceae family. The French name dent de lion – the tooth of the lion- refers to the toothed margin of the leaves.
Dandelion is also called cankerwort, pee-the-bed, puffball and clock.
The Irish name for Dandelion is Caisearbhán. It originates from the words cais, meaning foot and searbhán meaning bitter.
It is associated as being the flower of St.Brigid. It’s thought that this association to her was due to dandelion being one of the very first plants to appear in the spring.
Dandelion is a perennial with jagged leaves arising from a basal rosette. The familiar golden- yellow flowers mature to puffballs of seeds with over 200 seed heads, which are easily blown away in the wind.
These are often named “clock” as in the past children blew the seed head and imagined they were telling the time by how many puffs it took to blow the seeds away. It grows everywhere, abundant in lawns, fields and banks.
Dandelions are also an important food source for a range of insects, including honeybees, bumblebees, solitary bees, butterflies, moths, hoverflies and pollen beetles. It is a huge part of our native Irish biodiversity.
Dandelions are also used for natural dyeing purposes. Both flowers and leaves create a yellow dye, used for dyeing yarn and other fabrics.
There are many closely related species to dandelion; any that contain a white sap (latex) are also used medicinally. This sap from the stem can be applied externally to warts.
Dandelion has been known as a diuretic for centuries, the old herbalists valued it for its power to purify the blood and stimulate the bowels and kidneys.
In Ireland it was used for an incredibly diverse and numerous amount of ailments and it was a well-known “heal all”.
The entire plant is restorative and rejuvenating. Traditionally used as an effective liver tonic. It is of great benefit nutritionally, high in vitamins A and C, a rich source of iron, magnesium, potassium and calcium.
It is a go-to herb for those suffering from chronic skin and joint problems, including acne and eczema, arthritis and rheumatism.
The young dandelion leaves are eaten raw in salads, soups and brewed as a tea. The flowers are made into wines, beers, lemonades, oils and syrups. The roots are used for indigestion, as a diuretic, to promote bile secretion and to treat rheumatism. The root is also rich in insulin and is beneficial in regulating blood sugar. It can also be eaten as a boiled vegetable. During World War 2 dandelion root became a common coffee substitute.
Dandelion Root Coffee
The roasted dandelion root makes a soothing, caffeine free alternative to coffee. It has a rich, earthy, nutty and slightly bitter flavour. Dandelion root coffee is a healthy alternative to regular coffee, as it is naturally caffeine free making it much gentler on the stomach. Rich in nutrients, it has antioxidant properties, supports liver function and detoxification.
If you are trying to avoid the negative effects of caffeine or fancy a healthier beverage, try dandelion root coffee. It’s not only delicious but packed full of health benefits!
How to Make Dandelion Root Coffee
Harvesting
• Autumn is considered the best time to harvest as the roots are larger and most potent.
• Use a spade to carefully dig up the entire plant, ensuring you retain the root. Shake off excess soil.
Cleaning
• Wash the roots thoroughly to remove dirt and debris. Scrub each root with a vegetable brush until clean
Preparing
• Remove upper leaves and chop the roots finely with a knife into small, uniform pieces. This is key for even roasting.
Drying
• Spread the chopped root pieces in a single, even layer on a baking sheet and leave them to air dry for a couple of days in a well-ventilated area.
Roasting
• Preheat your oven to 180°C (350°F)
• Spread the dried dandelion root pieces in a single layer on a baking sheet.
• Roast for approximately 30-40 minutes, checking and stirring often to prevent burning.
• The roots should be a dark, brown coffee colour and aromatic.
• Remove from the oven and let cool completely.
Grinding
• Use a coffee grinder or spice grinder to grind the roasted dandelion roots into a coarse powder.
• Store in an airtight container and it will keep indefinitely.
Brewing
• To make dandelion root coffee, use 1-2 tablespoons of the ground powder per cup of water.
• Brew using your preferred method. In a cafetiere, coffee maker or by steeping in boiling water for 5-10 minutes.
• Strain, serve and enjoy!
This month’s book recommendation:
The Hedgerow Handbook by Adele Nozedar. It’s a beautifully illustrated guide to hedgerows and their plants, full of traditional and unusual recipes.
Please note:
The information in this blog is for education purposes only. It is not to be used to replace the advice and care of a qualified medical practitioner. Please consult with a health care provider before consuming wild plants if you have a health condition, are pregnant, breast-feeding or taking any pharmaceutical medication.
About the author:
My name is Allicia Geraghty and I am a craft gardener, organic vegetable/ herb grower and nature lover. I have been studying wild and natural foods, organic horticulture, herbal medicine and homeopathy for over a decade. I have learned all about foraging and harvesting wild plants through self education, books, from local foraging and community groups. My interests are preserving native plants and trees, rewilding, creating medicine and cosmetics from native and wild plants, crafting, nature photography and hiking. I’m also an enormous bookworm and eager to expand my knowledge to share with others.