- An edible perennial herb with deeply cut leaves, yellow flowers, and a thick taproot which is dark brown on the outside and white on the inside.
- Native to most of Europe, Northern Africa, and Asia.
- There are medical references as early as the 10th century for the use by Arabian physicians as a remedy for liver and kidney complaints and dandelion root is valued for the same reasons to this day.
- Known to stimulate bile flow and act as a mild diuretic effect.
- Said to contain substantial levels of vitamins A, C, D, B-complex, iron, magnesium, zinc, manganese, choline, calcium, boron, and a high amount of potassium.
Suggested Use: Roasting the root gives it a coffee-like taste. To make dandelion root coffee, brew one teaspoon of roasted dandelion powder for 15 to 20 minutes and add dairy or dairy alternatives, and sweeteners to your own taste. For dandelion root tea, dissolve one tablespoon of roasted dandelion root, 1/2 a teaspoon of minced, fresh or dried ginger root, and one cardamom seed in two cups of water. Steep the mixture for 5 to 10 minutes, strain, add sweetener to taste, and enjoy! Dandelion root can also be blended into smoothies, mixed with juices, or sprinkled over cereal and oatmeal.
Storage: Store in a cool, dark, dry place in a sealed container.
Safety: We recommend that you consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.