Dandelion (Taraxacum Officinale) is rich in potassium. Dandelion works to purify the blood, increase the flow of bile from the liver, build red blood cells, treats gallbladder disease, hepatitis, chronic dyspepsia, indigestion and constipation.
Often brewed as a coffee sub-substitute, the roots of Dandelion (Taraxacum officinale) can also be used as an ingredient in root beer.
The cleaned, raw roots can also be sliced into salads or cooked and added to other vegetables. The taproot is white on the inside and dark brown on the outside and grows up to 6 inches long.
The plant first appeared in the 10th century journals of Arabian physicians. By the 16th century, the British considered Dandelion a valuable herbal plant and it has held a distinguished place among European herbalists for centuries. When the whole plant is used, Dandelion will work as a natural dye and turn a fabric a deep magenta.
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Directions: |
The best way to make a good cup of coffee is by the infusion method. Place one tea bag in a cup and add no more than 6 oz. of boiling water. Let steep for 3 minutes. Press the bag before removing to enhance the flavor. Add honey to sweeten. |
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Ingredients: |
Dandelion Root (roasted) |
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Warnings: |
Keep lid tightly closed. Keep out of reach of children. |