Dandelion Root

Botanical name: Taraxacum officinale

^Organic

Dandelion root (Taraxacum officinale) is a perennial herb that thrives in various environments, including gardens, lawns, and meadows across North America, Europe, and Asia. The plant features a thick, taproot that can grow up to 10 inches long, with a rosette of jagged green leaves above ground and bright yellow flowers that bloom in the spring. In herbal medicine, the root is commonly used in dried form, often brewed as a tea, made into tinctures, or incorporated into herbal blends. Historically, dandelion root has been utilized in different cultures, particularly in traditional European herbalism and among Indigenous peoples in North America, where it has been valued for its versatility and presence in folk remedies, reflecting its long-standing significance in herbal practices.*

In herbal practices, the root is primarily used in dried form, often brewed as tea or prepared as tinctures. Dandelion root has been appreciated in various traditional systems, including European herbalism and Traditional Chinese Medicine (TCM). The root's dual action as a bitter digestive tonic and source of inulin makes it a valuable aid for digestion and appetite stimulation, while also calming heat and emotions for those feeling irritated.*

Dandelion Root, Roasted is referred to as 'Xin Xiu Ben Cao' or 'Pu Gong Ying' in Traditional Chinese Medicine (TCM). According to TCM, it is energetically sweet, drying, and cooling, with the ability to clear heat from the liver and benefit the stomach and lungs. It is also said to uplift mood and support lactation.*

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.