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Dandelion Root Powder

Dandelion Root Powder

[ 2065 ]
icon image
per 1/4 Pound
Quantity:  
$3.80 
icon image
per Pound
Quantity:  
$9.50 

The leaf and root of the dandelion plant are abundant in vitamins, minerals and a substance called mannitol.

Powdered dandelion root is easy to encapsulate or to sprinkle directly into foods.

kosher certificate information
Taraxacum officinale

Dandelion Root Powder

Dandelion root, powder

a.
quick look

variety information to have
cups to lb6
origineastern europe
plant part usedroot
processingpowder

b.
buying & keeping

general guidelines and tips
storage tipsKeep in an airtight container in a cool, dark place.
appearance & aromaLight powder without significant aroma.

c.
uses

try something new
cosmeticInfuse in oil or tincture for use in lotions, creams, balms and salves. Water infusions can also be used topically for hair and skin.
culinaryPowdered dandelion root is often encapsulated as a dietary supplement.
safetyCheck with your doctor before using if you take other medications, have a history of gallbladder disease or a known allergy to plants in the daisy family.

some recommendations

other products to love
[ capsule machine ]

Fill up to 24 individual capsules with dandelion root powder at the same time.

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[ vegicaps ]

Vegicaps are vegan-friendly and free of preservatives.

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d.
flavor profile

powdered
dandelion root

Bitter and generally unpalatable in powder form, although it can be sprinkled into cooked foods.

e.
formulas & recipes

powdered
dandelion root

coming soon

f.
what else you should know

powdered
dandelion root

The dandelion get its common name from the French descriptive phrase dent de lion, which means “lion’s tooth” and is a reference to the toothed edges of the plant’s leaves. This member of the sunflower family is also known by several other interesting common names, including swine's snout, clocks, blowballs and priest's crown. The plant’s genus name has an equally interesting etymology that combines the Greek words taraxos and akos, which respectively mean “disorder” and “remedy.”

Although the early herbals of the 16th century gave considerable space to the virtues of dandelion flower and leaf, the root wasn’t described or even illustrated until much later. In his Acetaria: A Discourse of Sallets, the 17th century author John Evelyn was among the first to describe Welsh cooks combining second year dandelion roots with the leaf in salads. It wasn’t until the mid-19th century that roasted dandelion root became known as a coffee substitute, a purpose for which is it still used today.



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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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