Dandelion Root

Dandelion root, from the Taraxacum officinale plant, is a versatile botanical ingredient recognised for its earthy, slightly bitter flavour and deep nutritional profile. Traditionally, the root is harvested, cleaned, and either dried, roasted, or ground for a variety of uses. Dandelion root is often brewed as a herbal tea, where its robust taste is sometimes compared to coffee, especially when roasted. It can also be incorporated into tinctures, decoctions, and even cooked and eaten like other root vegetables.

Nutritionally, dandelion root is notable for being a source of inulin, a soluble fibre that supports healthy gut bacteria. It also contains antioxidants such as beta-carotene and polyphenols, which help protect cells from free radical damage. The root provides small amounts of vitamins and minerals, including potassium, magnesium, iron, and vitamin C, making it a valued addition to plant-based diets.

Dandelion root has a long history in traditional herbal practices across many cultures, where it has been used to support digestion and liver health, and as a general tonic. Whether enjoyed as a warming beverage, added to culinary recipes, or used in herbal blends, dandelion root offers a unique, earthy character and a range of creative possibilities for cooks and herbal enthusiasts alike.