Dandelion Root
Taraxacum officinale
The roasted root of a familiar garden "weed," traditionally used to support liver and digestive function.
At a glance
European and Chinese herbal traditions alike have used dandelion root to support liver and digestive function for centuries, often as a roasted "coffee" substitute taken after rich meals.
Dandelion is familiar to most people as a lawn weed, but the whole plant — leaf, flower, and root — has a long history of culinary and medicinal use. The root in particular is traditionally roasted, which develops a rich, toasty flavor often compared to coffee, without the caffeine.
Roasting also transforms the root's inulin content, a type of prebiotic fiber, making it easier to brew into a smooth, full-bodied tea rather than the more bitter flavor of the raw root.
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