Dandelions may be known today as a weed, but Dandelion Root Tea dates back hundreds of years, and makes for a widely respected herbal infusion.
Although dandelion root and dandelion leaf are part of the same flowering plant, Taraxacum officinale, and deemed by gardeners as a total nuisance, the truth is that this wish-granting so-called weed is one not to be thrown away.
Dandelions are a member of the Asteraceae family, and native to Europe, Asia, and North America. Incredibly, some botanists have divided dandelions as a species into as many as 2000 microspecies, with about 235 having been recorded in Great Britain and Ireland. So, with dandelions being so prevalent across the globe, and knowing all parts are also delightfully edible, it’s a good to know how nutrient-dense they are.
What Exactly is Dandelion Root
Though the dandelion leaf is often prepared either in a salad mix, or sautéed, the dandelion root is usually powdered, sometimes roasted, and used as a substitute for coffee, or, in this case, as a delightfully smooth, healing tea. And, though both the leaf and the root are well known to assist with sweeping the liver clean, dandelion root has become more popular as a digestive aid. Dandelion root is currently being used to increase appetite, and increase the overall functionality of the digestive system.
What Does Dandelion Root Taste Like?
A gorgeous yellow ochre, with a neutral scent, the pleasure of Buddha Teas Dandelion Root Tea begins with the eyes. If you’ve got a clear cup or pot in which to brew your tea, do it, because visually speaking, our Dandelion Root Tea is stunning. You’ll be glad to know that unlike some super beneficial teas that may be somewhat off-putting taste-wise, this one isn’t. Smooth, subtle, with just a hint of the bitter to let you know it’s working, adding a touch of honey may be a welcome addition for those you go for the sweet.