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Organic Dandelion Root (Taraxacum officinale) – A Timeless Herbal Treasure

Taraxacum officinale, commonly known as dandelion, is a cherished perennial herb with a rich history in herbal traditions worldwide. This plant features a vibrant yellow flower head composed of hundreds of small flowers, deeply cut leaves that form a basal rosette, and a robust taproot. Our organically cultivated dandelion root is grown in the United States and is a versatile ingredient that can be used in decoctions for dandelion tea, blended into herbal tea mixtures, transformed into an extract, or incorporated into body care recipes.

Dandelion has long been valued for its health benefits, particularly in supporting digestive and gastrointestinal function. It has also been traditionally used to promote liver health, support healthy urinary function, and act as a mild diuretic.

This resilient plant has been a staple in Traditional Chinese Medicine (TCM) for thousands of years and was also documented in traditional Arabian medicine in the 10th century. Dandelion has found its place in herbal tonics, as an edible food, and even in herbal beers and wines across cultures.

Dandelion’s sun-yellow flowers, which close in the evening or on cloudy days and reopen in the morning, are a distinctive feature of the Asteraceae family. Its leaves form a basal rosette, and its thick taproot is dark brown on the outside and white inside. Native to Europe, Asia, and northern Africa, dandelion is now found growing worldwide, often in lawns and alongside roads. While it’s sometimes considered a weed, its botanical and medicinal value is highly regarded.

Dandelion is commercially produced in countries like Bulgaria, Hungary, Poland, and the United Kingdom. However, it grows abundantly across the globe, even in the Himalayas, where it is gathered for use in Ayurvedic medicine. It thrives in rich, moist, deep soil, where its roots reach their fullest potential. Pharmacopeial-grade dandelion root is harvested in the fall when its inulin content is highest, and the leaves are gathered before flowering.

The medicinal use of dandelion was first recorded in the Tang Materia Medica (659 BCE) and was later referenced by Arab physicians in the 10th century. In the United States, Indigenous cultures like the Bella Coola, Algonquian, and Aleut valued dandelion as a gastrointestinal aid, a cleansing alterative, and as a poultice or compress. The Cherokee used dandelion for its calming effects, and the Iroquois considered it a powerful tonic. In southwestern U.S. Spanish-speaking communities, dandelion is known as chicoria or diente de león.

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

Dandelion root is officially listed in the United States National Formulary, the Ayurvedic Pharmacopoeia, and the British Herbal Pharmacopoeia, among others. Renowned herbalist Rosemary Gladstar champions the herb for its restorative properties, especially for women during menopause. The root’s digestive benefits stem from its high inulin content and its role as a bitter digestive tonic, which stimulates appetite and helps tone the digestive system. It also calms excess heat and emotions, making it beneficial for those feeling irritable or stressed.

The young, tender dandelion greens make a delicious addition to salads, while the leaves can also be steamed like spinach and seasoned with salt, pepper, and butter. For a flavorful twist, consider adding spices like garlic, onion, nutmeg, or lemon peel.

Dandelion root is energetically bitter, drying, and cooling, making it an ideal herb for balancing digestive and emotional well-being.

Precautions

No known precautions. As with any herbal product, it is recommended to consult with a qualified healthcare practitioner before use, especially if pregnant, nursing, or on any medications.