Dandelion is a sunny, subtle, yet incredibly healing plant used for thousands of years in China and mentioned in traditional Arabian medicine in the tenth century C.E. It has been used for centuries, in traditional medicine practices all over the world, as a restorative tonic, edible food, and in herbal wines and beers. The root is a favorite amongst traditional herbalists as it supports the healthy functioning of the liver, kidneys, spleen, and gallbladder and is considered to be a reliable detoxifying agent.* The powdered and roasted root has been enjoyed as a coffee substitute and the roots and leaves are both used in brewing dandelion wines, beer, and in digestive bitter cordials and liqueurs.

Botanical name: Taraxacum officinale.



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