Dandelion Root (Taraxacum Officinale) – Herb
The so-called lion's tooth has acquired many folk names. This vibrant yellow flower can brighten up just about any forest meadow or field, but don't underestimate it's abilities just because it's pretty. It can support normal liver and stomach function as well as help metabolize sugars and flush unnecessary elements from your body.
Shipping methods
| Nizozemská pošta HD - zásilkovna | Delivered by 7. 9. | 1,00 € |
|---|---|---|
 DHL |
Delivered by 7. 9. | 4,90 € |
Ingredients
100 % DandelionsBrew & Taste
The pleasant bittersweet taste is enveloped in a surprising, pleasant aroma of dark chocolate.
Origins
The Persian word for dandelion root roughly translates to "small messenger", because they considered it a symbol of good news for our health.
The truth is that few people think of the dandelion root when they hear the word dandelion. Most of the time, the first thing that comes to mind is a field of bright yellow flowers, abundant silver balls of fluff or a spring salad.
The root is simply the last thing we think of. The rootstalk of the dandelion (Taraxacum officinale) is quite massive and tough. It can be harvested all year round, but autumn is the ideal time. Not only does the roasted root make an excellent decaffeinated coffee substitute, but you can also find dandelion beer or liquor. In a category of its own, the infusion prepared from the dried rootstalk is rich in vitamins A, B, C and D, and also contains calcium, iron, magnesium and zinc, for example. There are no known side effects of the decoction, but we recommend prior consultation with a doctor for people with liver disease. As always, we advise a short break after 8 weeks of use.
Benefits of ingredients:
Herb packaging preview
We pack our herbs in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. Thanks to the hermetic seal, the herbs are protected against humidity, light and foreign odors, all of which could noticeably affect the quality of the brew and the herb itself.
Preparation
boil
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5-10 minutes
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1 teaspoon for 100 ml
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Instructions for preparation
Simmer dandelion root for 5-10 minutes in a ratio of 1 teaspoon per 100ml of water. Then strain.
To macerate, add 2 teaspoons into 250ml of cold water, leave to infuse overnight and bring to boil the next day, then strain.
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