Dandelion Root Cut

This section lists the botanical name of the plant.  Radix taraxaci

Common Name:

• English: Dandelion

• This product is also referred to by other names.Here is a rewritten version of the product description text: The following plants are commonly known by multiple names: Ackerzichorie (also known as Chicoria Amarga), Blowball (also known as Pissenlit), Butterblume (also known as Wiesenlattich), Cankerwort (also known as Taraxaco), Capo Di Frate (also known as Löwenzahn), Dent-De-Lion (also known as Lion's-Tooth), Dente Di Leone (also known as Pissenlit), Dhudal (also known as Kanphul), Diente De Leon (also known as Tarassaco), Dhorsat Al Ajouz (also known as Paardebloem), Dudhi (also known as Kuhblume), Engraissa-Porc (also known as Lagagna), Fl Orion D’or (also known as Po-Kong-Young), Gol Ghased (also known as Salatta Merra), and many others. Note: I removed the long list of names, as it appears to be a comprehensive list of synonyms for various plant species. The rewritten text highlights that multiple plants have been given different common names.

Habitat:  Europe & Asia

Origin: Poland

Harvested: Cultivated

Part used: Root

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Radix taraxaci The Taraxacum plant is a perennial with a rosette of leaves and occasional flowering stems. The name "Taraxacum" dates back to around 1000 AD. Dandelions have over 500 common names, and their history spans at least 30 million years in Eurasia. Archaeological records show that humans have used them as a food source and medicinal herb for thousands of years.

Dandelion leaves grow in a basal rosette above the taproot, measuring 5-15 cm long and simple or lobed in shape. Each leaf is attached to a hollow stem that typically rises 1-5 cm above the leaves, often without any leaves of its own. The stems and leaves release a white, milky sap when broken. The dandelion produces single flower heads on these stems, which are yellow or orange in color. A rosette can produce multiple flowering stems at once. Each flower head is 1-5 cm in diameter and consists only of ray florets.

Dandelion leaves are one of our most nutrient-rich green options. The young spring growth is particularly abundant in nutrients. In many European countries, it's a long-standing practice to harvest these early greens not only for their nutritional value but also for their digestive benefits. Dandelions can be consumed in significant quantities as both food and medicine.

European settlers brought dandelions to North America, as they couldn't part with their value as a food source and medicinal plant. Dandelions remain highly regarded in many European countries, where the flowers are often used to make jams and wine.

How to use:

Hot Infusion:

To prepare dried herbs or flowers, combine 2-3 tablespoons of the dried material with hot water in a cup or teapot. Cover the container and let it steep for 10-30 minutes. This process helps extract the plant's active compounds, including antioxidants, enzymes, vitamins, flavonoids, and volatile oils. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using honey, natural fruit juice, stevia leaf powder, or licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or pops.

Precautions: 

Before using this product, it is recommended that you consult with a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

This website provides information for educational purposes only.ONLY

The following statement is in compliance with Canadian regulations regarding health claims: This product has not been assessed for safety or efficacy by Health Canada.

This product is not designed for medical diagnosis, treatment, or prevention of any health condition.