Dandelion Root & Leaf (Dried)

Dandelion (Taraxacum officinale) has a long and well-established place in traditional Western herbalism as a familiar, everyday plant rather than a rare or exotic remedy. Herbalists historically valued both the root and the leaf for their versatility and for their role in simple, consistent routines focused on balance and nourishment.

The dried leaf has a mild, green bitterness and is traditionally prepared as a tea or infusion, while the dried root is denser and commonly simmered as a decoction. Together or separately, these parts reflect a traditional understanding of dandelion as a food-like herb, often included in seasonal practices and everyday herbal kitchens.

Dandelion is frequently associated with grounding routines and periods of transition, where simplicity and steady preparation are emphasized. Its long history of use highlights an herbal philosophy rooted in familiarity, patience, and regular use rather than intensity.

This product is intended for educational, culinary, and traditional use only and is not intended to diagnose, treat, cure, or prevent any disease.