Taraxacum Officinale
Dandelion Root | Taraxacum Officinale | Organic Dried Herb | Herbal Tea
Origin: Bulgaria
Botanical Name: Taraxacum Officinale Radix
Common Names: Common Dandelion, Blowball, Cankerwort, Dent de Lion, Lion's Tooth, Priest's Crown, Pu Gong Ying, Puffball, Swine Snout, White Endive, Wild Endive
Taraxacum officinale is a perennial herbaceous flowering plant belonging to the daisy family (Asteraceae). Commonly known as dandelion, this plant is easily recognized by its bright yellow flower heads.
The roots can be roasted and ground to be used as a coffee substitute. Roasted and ground dandelion root can be prepared as a naturally caffeine-free alternative to coffee. Dandelion root tea has a distinctly earthy, slightly bitter taste.
Using:
Tea: Pour 250 ml of boiling water over 2 teaspoons of dandelion root. Allow to steep for 30 minutes.
Cold Infusion: Add 250 ml of cold water to 2 teaspoons of dandelion root and leave to infuse for 8 hours.
Traditional Use
Dandelion root has long been considered a "liver tonic" in European, Native American and traditional Chinese herbalism. It is traditionally used:
- To support healthy liver function and the natural flow of bile
- To stimulate appetite and support digestion and regularity
- To support the body's natural elimination of excess fluids
- Traditionally by nursing mothers
- Roasted, as a caffeine-free coffee alternative
Harvest & Character
Dug from late summer to autumn, when the leaves start to wilt. Wrinkled, light to dark brown roots, naturally rich in inulin, with a bitter, earthy taste.
Please note: Not for people with gallbladder or bile duct problems or stomach ulcers.
Disclaimer: These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition. If you have a health concern or condition, consult you doctor. Always consult a medical doctor before modifying your diet or using any new product.
