Roasted Dandelion Root Profile

Also known as

Taraxacum officinale.

Introduction

The common dandelion, enemy of well-kept lawns, is an exceptionally nutritious food. Its leaves and root contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon. In almost every herbal healing tradition, the root of the dandelion has been used for the treatment of a variety of liver and gallbladder problems. In Traditional Chinese Medicine, the roots of various species of dandelions are also used as "herbs that cool the blood."

Constituents

The nutrients mentioned in the Introduction, plus bitter taraxacins (eudesmanolides), sitosterol, stigmasterol, alpha- and beta-carotene, caffeic acid, mucilage, and an unusually high potassium content.

Parts Used

The whole root, cut and dried. Roasting the root gives it a coffee-like taste making it easy to use on a daily basis.

Typical Preparations

As a tea

Summary

Precautions

Use with caution if you have gallstones.