Dandelion Root - Organic
1 tablespoon in an infusion or decoction. Caution has been suggested for person with gallstones.
Dandelion was first mentioned in the 10th and 11th centuries by Arabian physicians who used this herb as a leaf vegetable. Originally native to Europe and Asia, dandelion was imported to North America as a spring green. Its nutrients include bitter taraxacins, sitosterol, stigmasterol, alpha and beta carotene, cafeic acid, mucilage, and potassium. It also contains significant levels of vitamin A, C, D, and B complex as well as iron, magnesium, zinc, manganese, copper, choline, calcium, boron, and silicon.
The root is often used on its own or in a blend to make tea and, when roasted, a delightful, caffeine-free substitute for coffee.