| override_editor, Encyclopædia Britannica, Ninth Edition…
“ The dried and roasted root, mixed with ground coffee, is often sold under the name of dandelion coffee for use as a beverage. The root is most bitter from March to July, but the milky juice it contains is less abundant in the summer than in the autumn. For this reason, the extract and succus are usually prepared during the months of September and October. After a frost a change takes place in the root, which loses its bitterness to a large extent. In the dried state the root will not keep well, being quickly attacked by insects. ”
