Dandelion Root Cut - Roasted

Product Information: Plant Identification Details.  Radix taraxaci

Common Name:

• English: Dandelion

• Known also as:Ackerzichorie, Amargon, Blowball, Butterblume, Cankerwort, Capo Di Frate, Chicoria Amarga, Cicoria Sarvatica, Dent-De-Lion, Dente Di Leone, Dhudal, Diente De Leon, Dhorsat Al Ajouz, Dudhi, Engraissa-Porc, Fl Orion D’or, Gol Ghased, Wiesenlattich, Witch Gowan, Yellow Gowan, Doon-Head-Clock, Milk Witch, Lion’s-Tooth,  Monks-Head, Priest’s-Crown, Gemeiner Löwenzahn, Gobesag, Irish Daisy, Hindabaa Beri, Pu Gong Ying, Puffball, Pugongying, Hokgei, Kanphul, Kanphuli, Kasni Sahraii, Kettenblume, Khass Berri, Lechuguilla, Lion’s Tooth, Löwenzahn, Maaritpauncin, Marrara, Milk Gowan, Min-Deul-Rre, Monk’s Head, Mourayr, Mourre De Por, Mourre De Pouerc, Oduwantschiki, Paardebloem, Patalagagna, Peirin, Pfaffendistel, Pfaffenröhrlein, Pferdeblume, Pilli-Pilli, Piochoublit, Piss-A-Bed, Pissa-Chin, Pissanliech, Pissenlit, Poirin, Po-Kong-Young, Porcin, Pusteblume, Ringeblume, Salatta Merra, Kuhblume, Lagagna, Cicouureya De La Bonne, Cicoureya Deis Prats, Laiteron, Sanalotodo, Saris Berri, Seiyo-Tanpopo, Sofi One, Srissi, Tarakh-Chaqoune, Tarkhshaquin, Tarassaco, Taraxaco, Telma Retaga, Simhadanti

Origin: Albania

Harvested: Cultivated

Part used: Roots

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Radix taraxaci The Taraxacum plant is a perennial with a rosette of leaves at its base and occasional flowering stems. The name "Taraxacum" dates back to around 1000 AD. Dandelions are known by over 500 common names, and their use as food and medicine has been documented throughout history. Fossil evidence suggests that dandelions have been growing in Eurasia for approximately 30 million years.

Dandelion leaves form a basal rosette above the taproot, typically growing to 5-15cm in length. They are simple and lobed, with a distinctive white latex that exudes when broken. The plant produces single flower heads on slender stems, which can be up to 1-5cm tall and leafless. These stems support yellow or orange flowers, approximately 1-5cm in diameter, composed entirely of ray florets.

Dandelion leaves are one of the most nutrient-rich leafy greens available. The young spring shoots are particularly abundant with nutrients. In many European countries, it's a long-standing practice to harvest these early greens for their nutritional value and digestive benefits. Dandelions can be consumed in significant quantities as both food and medicinal herb.

European settlers are believed to have deliberately introduced dandelions to North America, unwilling to leave behind their valued source of nutrition and medicinal properties. Dandelions remain a cherished plant in many European cultures, often used to make jams and wines from its flowers.

How to use:

Hot Infusion:

To make a tea from dried herbs or flowers, place 2-3 tablespoons of the dried material in a cup or teapot. Pour hot water over it, then cover with a lid for 10-30 minutes. This process extracts antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and press out as much liquid as possible before serving.

Tips:

• Herbal teas can be sweetened using a variety of options, including honey, natural fruit juices, stevia leaf powder, and licorice root powder.
• Freeze tea in ice trays or pop molds to create ice cubes or pops.

Precautions: 

Before using this herbal product, please consult a qualified healthcare professional, especially if you're pregnant, breastfeeding, or taking medication.

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This product has not undergone evaluation by Health Canada.

This product is not intended for use in diagnosing, treating, curing, or preventing any medical condition.