Dandelion Root (C/S)

Botanical Name:  Taraxacum officinale

Components:  Brought to North America by early European settlers, this perennial herb was embraced by Native Americans and revered for its many uses. A relative of calendula, dandelion’s yellow flowers close in the evening and open back up in the morning light. The root is dark brown on the outside and white on the inside.

Overview:  A favorite among herbalists, dandelion root supports healthy functioning of the liver, kidneys, and gallbladder, and is a powerful detoxifying agent.

Uses:  Dried roots may be prepared as a tea or tincture, powdered and encapsulated, or ground and brewed like a coffee. The leaves and roots are both used in brewing Dandelion wines and beer.

Origin:   USA