Also known as
Dandelion is a nutritional herb whose leaves and root are eaten and brewed into tea. The roots of dandelion are often roasted and used as an alternative or additive to coffee. Dandelion root is caffeine free, but does have bitter properties and stimulates digestion similar to coffee, as well as provides a cleansing action to the liver and kidneys.
Inulin, sesquiterpene lactones, triterpenes (b-amyrin, taraxol, and taraxerol), carotenoids, lutein, fatty acids, flavonoids, apigenin, luteolin, caffeic acid, chlorogenic acid, phytosterols including sitosterol, stigmasterol, and taraxasterol, sugars, vitamin A, choline, mucilage and pectin.
Cut & sifted roots, roasted
Dandelion root brews a tasty and healthy tea with a cleansing tonic action. Recommended 1-2 grams or 1/2-1 teaspoon in tea. Dandelion root has a bitter nutty taste and goes well with cocoa, chicory, sarsaparilla, and other similar tasting herbs.
Dandelion root is a well known herbal best known for its role as a liver supportive. The root has been used as a detoxicant, to increase the appetite, as a diuretic, and as a general health tonic or panacea.
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