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Organic Dandelion Leaf (Taraxacum officinale) – A Time-Honored Herbal Remedy

Taraxacum officinale, commonly known as dandelion, is a hardy, herbaceous perennial with a long history of use as an edible food and restorative tonic. The young leaves are often harvested in the spring, while the deep taproot is gathered in the fall for its beneficial properties. Our organic dandelion leaf is a perfect addition to herbal tea blends, but it can also be brewed as a standalone tea, tinctured into an extract, or added to soups for its nutritional and medicinal value.

Dandelion has been a staple in traditional medicine systems worldwide, particularly for supporting digestive health and promoting healthy gastrointestinal function. Additionally, it has been traditionally used to aid liver health, encourage healthy urinary function, and provide mild diuretic benefits.

This sunny, versatile plant has been embraced for thousands of years in cultures such as Traditional Chinese Medicine (TCM) and ancient Arabian medicine. It has also been used in herbal beers and wines, further highlighting its widespread value in restorative wellness practices.

Dandelion features bright, sun-yellow flower heads (composed of many tiny individual flowers), which open in the morning and close in the evening, similar to its relative, calendula. The plant’s leaves are deeply cut and form a basal rosette, and its thick taproot is brown on the outside and white on the inside. Native to Europe, Asia, and northern Africa, dandelion is now found growing worldwide, often in lawns and along roadsides. It is sometimes considered a weed but holds great value in herbal medicine.

Commercial dandelion is grown in regions such as Bulgaria, Hungary, Poland, and the UK, while wild varieties are collected from climates as diverse as the Himalayas, where it is used in Ayurvedic medicine. Dandelion thrives in moist, rich, deep soils and is especially valued for its root, which is collected during the fall when its inulin content is at its highest.

The use of dandelion in herbal medicine dates back to the Tang Materia Medica in 659 BCE, with further mentions by Arab physicians in the 10th century. In the United States, indigenous cultures such as the Bella Coola and Algonquian valued dandelion as an edible and medicinal plant, using it for gastrointestinal health, as a poultice, and for soothing sore throats.

In TCM, dandelion (known as Xin Xiu Ben Cao or Pu Gong Ying) is considered sweet, drying, and cooling. It is thought to clear heat from the liver, benefit the stomach and lungs, uplift the mood, and support lactation.

Dandelion root has been listed in several pharmacopeias, including the U.S. National Formulary, the Ayurvedic Pharmacopoeia, and the British Herbal Pharmacopoeia. Herbalist Rosemary Gladstar praises the herb for its benefits, particularly for women during menopause. Dandelion root’s digestive benefits stem from its inulin content and its role as a bitter digestive tonic, which stimulates appetite, tones the digestive system, and calms irritability.

The tender, young dandelion leaves are delightful in salads or can be steamed and seasoned with salt, pepper, and butter. For a more savory twist, garlic, onion, nutmeg, or lemon peel can be added to enhance the flavor.

Dandelion leaf is considered energetically bitter, drying, and cooling, making it a helpful addition to a balanced herbal regimen.

Precautions

No known precautions. We recommend consulting with a qualified healthcare practitioner before using herbal products, particularly if pregnant, nursing, or on any medications.