OVERVIEW:
Dandelion is a member of the sunflower family and it grows practically everywhere. Dandelion greens have an earthy and mildly bitter flavor and can be eaten dried, cooked or raw. The dandelion leaf is used in restorative tea blends, added to smoothies or sprinkled over soups, stews, and casseroles, and infused in herbal beers and wines.
Dandelion leaves have a lot to offer in terms of nutrition and are full of potent antioxidants compounds, vitamins A, B, C, D and K, and the minerals calcium, potassium, phosphorus, zinc, and iron. Dandelion leaves are used traditionally as a diuretic to increase urine production and benefit the kidneys. All parts of the dandelion are used medicinally and don't forget that this plant gives wishes when you puff its fluff.
LATIN:
Taraxacum officinale
ORIGIN:
USA
CULTIVATION:
Organic
PARTS USED:
Dried Leaf / Cut & Sifted
CATEGORY:
Culinary and Medicinal Herb
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Dandelion Clementine Cooler
Dandelion Greens Salad
Dandelion, Potato and Onion Tart
Pan-Fried Dandelion Flowers
Ricotta Risotto with Dandelion Greens and Orange
