Herbs - Dandelion Leaf | Organic

Description
Dandelion gets its name from the French dent de lion, which means “lion’s tooth” and is a reference to the toothed edge of the leaf. Other characteristics, such as the bright yellow flower heads that turn to face the sun in summer that later become puff balls that scatter seeds in the wind, are responsible for various other nicknames for the plant, including clocks, priest's crown, blowball and puffball.

Beyond its use as a salad green and vegetable, dandelion leaf has a long history of traditional preparation. Fresh or dried leaves are commonly used to make tea, which may be enjoyed either hot or iced. 

Dandelion leaf has been valued across cultures for its versatility and ease of use. It can be harvested fresh during the growing season or dried for later use, making it a practical botanical ingredient for traditional herbal preparations.

Quick Look — Information at a Glance
Approximate Cups per Pound: 16
Origin: Albania
Plant Part Used: Leaves
Processing: Cut & sifted
Agriculture: Organic

Storing — General Guidelines and Tips
Store in an airtight container away from direct light, heat and moisture.

Appearance & Aroma
Leafy, pale green with a mild scent.

Uses
Cosmetic
Use alone or in combination with other herbs to prepare skin and hair preparations.

Culinary
Use in tea blends, add to smoothies or sprinkle over soups, stews and casseroles. May also be added encapsulated.

Safety
Consult your physician if you have a history of liver or gallbladder dysfunction before using this herb.

Flavor Profile
Earthy and mildly bitter. Works well with other bitter herbs in tea blends, as well as those with floral or citrus notes.