Roasted Dandelion Root Profile
Also known as
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."
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.
The whole root, cut and dried. Roasting the root gives it a coffee-like taste making it easy to use on a daily basis.
As a tea
Use with caution if you have gallstones.
This information is not intended to diagnose, treat, cure, or prevent any disease.