Dandelion (Taraxacum officinale)

Dandelion leaf offers a bitter, earthy taste with grassy undertones, making it a classic ingredient for herbal infusions and wellness blends. Its robust flavor is excellent in spring tonics, homemade tinctures, or as a base for cleansing teas. Many... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a surprisingly bold and bright cup. Dandelion has been valued... [read more]

This stubborn weed came to the Americas with settlers from Europe and now shows up everywhere ~ lawns, gardens, and parks alike. Its leaves are a springtime staple in salads and brew into a surprisingly bold and bright cup. Dandelion has been valued... [read more]

Dandelion Leaf delivers a pronounced bitter and earthy flavor, with a subtle grassy undertone that stands out in both warm and cold preparations. Its naturally crisp texture makes it a distinctive addition to herbal teas, where it imparts a robust, green... [read more]

The use of Dandelion was first recorded in China in the seventh century. By the eleventh century, middle eastern scholars were praising its qualities, and by the sixteenth century it was well established throughout Europe. Settlers carried it across the... [read more]

Native to Eurasia, Dandelion has been gathered and prepared for centuries, with records reaching back to the seventh century. As people moved across regions and settled new ground, the plant followed easily, spreading wherever people went and becoming a... [read more]

Across Europe, this dark, robust tea is commonly known as Dandelion Coffee. The name reflects its preparation and appearance: the root is roasted and brewed to produce a deep, strong cup sometimes served in place of coffee. During periods of coffee... [read more]