Botanical Name: Radix taraxaci

Common Name:

English: Dandelion

Also, known as:Ackerzichorie, Amargon, Blowball, Butterblume, Cankerwort, Capo Di Frate, Chicoria Amarga, Cicoria Sarvatica, Dent-De-Lion, Dente Di Leone, Dhudal, Diente De Leon, Dhorsat Al Ajouz, Dudhi, Engraissa-Porc, Fl Orion D’or, Gol Ghased, Wiesenlattich, Witch Gowan, Yellow Gowan, Doon-Head-Clock, Milk Witch, Lion’s-Tooth, Monks-Head, Priest’s-Crown, Gemeiner Löwenzahn, Gobesag, Irish Daisy, Hindabaa Beri, Pu Gong Ying, Puffball, Pugongying, Hokgei, Kanphul, Kanphuli, Kasni Sahraii, Kettenblume, Khass Berri, Lechuguilla, Lion’s Tooth, Löwenzahn, Maaritpauncin, Marrara, Milk Gowan, Min-Deul-Rre, Monk’s Head, Mourayr, Mourre De Por, Mourre De Pouerc, Oduwantschiki, Paardebloem, Patalagagna, Peirin, Pfaffendistel, Pfaffenröhrlein, Pferdeblume, Pilli-Pilli, Piochoublit, Piss-A-Bed, Pissa-Chin, Pissanliech, Pissenlit, Poirin, Po-Kong-Young, Porcin, Pusteblume, Ringeblume, Salatta Merra, Kuhblume, Lagagna, Cicouureya De La Bonne, Cicoureya Deis Prats, Laiteron, Sanalotodo, Saris Berri, Seiyo-Tanpopo, Sofi One, Srissi, Tarakh-Chaqoune, Tarkhshaquin, Tarassaco, Taraxaco, Telma Retaga,

Origin: Albania

Harvested: Cultivated

Part used: Roots

General Information:

Radix taraxaci is an herbaceous perennial plant consists of a rosette of basal leaves and occasional flowering stalks. The name Taraxacum established around 1000 AD. More than 500 common names of Dandelions are there, and they have been recorded too. Dandelions are believed to be grown for about 30 million years ago in Eurasia. According to the historic records, these plants have been used by humans for food and as an herb.

Dandelion leaves are longer than 5–15 cm, simple, lobed, and form a basal rosette above the central taproot. The flower heads are yellow or orange colored. The heads are borne singly on a hollow stem that is usually leafless and rises 1–5 cm or more above the leaves. Stems and leaves exude a white, milky latex when broken. A rosette may produce several flowering stems at a time. The flower heads are 1–5 cm in diameter and consist entirely of ray florets.

Dandelion leaves are among our most nutrient-dense greens. The tender spring leaves are full of nutrients. It is a time-honored tradition in many countries in Europe to pick those spring greens and eat them, not only for their valuable nutrition, but also for their ability to stimulate healthy digestion. Dandelions are used as both food and medicine and can be eaten in fairly high amounts.

It is said that that the dandelion was intentionally brought to North America by European settlers who could not bear the thought of leaving this important food and medicine behind. In fact, dandelions are still admired in many European countries. The flowers are routinely made into jams and wine

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions:

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purpose ONLY

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.

Dandelion Root Cut - Roasted