Dandelion Root (Taraxacum officinale)
Information about Dandelion Root
Dandelion is a perennial member of the aster family that is the bane of many gardeners and farmers throughout the northern hemisphere. To herbalists, however, this sunny flower represents the potential for dandelion flower wine, spring salads greens from the young leaves and dandelion “coffee” from the roasted roots.
The practice of using roasted dandelion root to produce a coffee-like beverage first gained popularity in the mid-1800s and is still going strong. Dandelion root "coffee" has robust flavor, full body and is naturally sweet because of natural fructose, but is free of acid, bitterness and caffeine.
Origin: Albania
Plant Part Used: root
Storage Tips: Store in a cool, dark place in a sealed container.
Appearance and Aroma: Dark granules with a slightly acrid aroma.
Flavor Profile: Similar to roasted turnips in flavor with a mildly bitter note. Blends well with chicory root, cinnamon and cocoa.
Household Uses: Dandelion root produces a natural dye that ranges from magenta to reddish-brown, depending on the mordant used.
Safety: Consult a health care practitioner before using this herb if you have gallbladder or liver disease.
Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.
This information is for educational purposes only and has not been evaluated by Health Canada or the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.