Dandelion

Dandelion (Taraxacum officinale) is a hardy perennial plant native to Eurasia but now found across the globe. Often considered a weed, it has a long history of use in both herbal medicine and as a food source. Every part of the plant—roots, leaves, and flowers—is edible!

Dandelion is particularly known for its detoxifying properties, especially in supporting liver and kidney function. The leaves act as a natural diuretic and are rich in potassium, helping to balance fluids in the body. The root is used to aid digestion, improve bile flow, and support liver health. The leaves are best harvested as young greens to avoid bitter flavors.

Dandelion tea made from the root has a deep, roasted flavor with slightly bitter, nutty notes, reminiscent of chicory or coffee. Dandelion leaf tea is more herbal and grassy with a subtle bitterness. Dandelion tea pairs well with other herbs that complement its cleansing and digestive properties.

• Pairs well with:

  • Anise Hyssop

  • Burdock Root

  • Peppermint

• Health Benefits

  • Detoxifying

  • Digestive Support

  • Liver & Kidney Support

• Brewing Instructions

  Steep 1-3 teaspoons roots, flower petals and/or young leaves in 8oz nearly boiling water for 5-10 minutes.