OVERVIEW:
Dandelion is a member of the sunflower family and it grows practically everywhere. Roasted dandelion root is commonly used as a "coffee" substitute with its pleasant robust, full-bodied, sweet flavor similar to roasted turnips. It is naturally sweet because of natural fructose but it is free of acid, bitterness and caffeine. Roasted dandelion root tea is said to be the perfect cleansing tea.
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:
Poland
CULTIVATION:
Organic
PARTS USED:
Dried Root / Cut & Sifted
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.
