Dandelion Root

Dandelion Root from the USA – Taraxacum officinale

Dandelion Root is sourced from the USA and prepared from the root of Taraxacum officinale, a familiar flowering plant with a long history in European, Middle Eastern and Asian herbal traditions. naturally caffeine free, Dandelion Root produces a rich, earthy herbal tea with a pleasantly bitter character.

Although both the leaf and root come from the same plant, they have distinct traditional uses. Dandelion Root is especially valued in herbal medicine for its association with digestive function, liver health and the body's natural bile production

A Long History in Traditional Herbal Medicine

Dandelion has been used in traditional herbal preparations for centuries. Its history includes references in early Chinese herbal literature and writings by medieval Arab physicians, alongside an established place in European herbalism.

In Traditional Chinese Medicine, dandelion is known as Pu Gong Ying and is traditionally associated with clearing heat. However, these preparations commonly use the whole plant or aerial portions, rather than exclusively the root.

In Western herbal medicine, Dandelion Root has been particularly valued as a bitter digestive herb, traditionally used to support appetite, digestion and normal bile flow.

Dandelion Root & Digestive Health

Dandelion Root has traditionally been used as a digestive tonic, particularly in herbal preparations intended to support the liver, gallbladder and gastrointestinal system.

Its naturally bitter constituents are associated with the traditional use of bitter herbs before meals to stimulate digestive secretions. Dandelion Root also contains inulin, a naturally occurring plant fibre, along with various phenolic compounds.

Although Dandelion Root is frequently described as a detoxifying herb, its traditional role is more accurately understood in relation to normal digestive and biliary function rather than claims of removing toxins from the body.

Dandelion Root vs. Dandelion Leaf

Both Dandelion Root and Dandelion Leaf come from Taraxacum officinale, but their traditional applications and characteristics differ.

Dandelion Leaf is more commonly associated with urinary function and its traditional use as a diuretic herb.

Dandelion Root is more closely associated with digestive bitters, appetite and traditional liver and gallbladder support.

The root also produces a deeper, earthier infusion than the leaf, with a pleasantly bitter finish.

Botanical name:Taraxacum officinale
Origin:USA
Plant part:Root
Ingredients:Dandelion root / Taraxacum officinale. 100% pure herb — single ingredient, nothing added.
Form:Dried root, small pieces
Caffeine:Naturally caffeine free

Brewing Recommendations
Add 1–2 teaspoons of Dandelion Root to approximately 250 ml of water. Bring to a gentle boil and simmer for 5 minutes. Remove from heat, cover and allow to steep for an additional 10 minutes, or until sufficiently cooled. Strain and enjoy.

For a fuller, more robust infusion, extend the gentle simmer according to preference. Dandelion Root has a naturally earthy, mildly bitter flavour and can be enjoyed on its own or with honey or lemon.

Cautions & WarningsDo not use if you have a bile duct obstruction, gallstones or other biliary conditions unless directed by a qualified healthcare practitioner. Consult a healthcare practitioner before use if you have liver disease, kidney disease, diabetes, a cardiovascular condition, or take diuretics, heart medications or other prescription medications. Avoid use if you are allergic to dandelion or other plants in the Asteraceae family. Consult a qualified healthcare practitioner before use during pregnancy or breastfeeding. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.