Beyond its use as a salad green and vegetable, dandelion leaf has a long history of traditional preparation. Fresh or dried leaves are commonly used to make tea, which may be enjoyed either hot or iced. This method of preparation appears frequently in historical herbal texts and folk traditions.
Dandelion leaf has been valued across cultures for its versatility and ease of use. It can be harvested fresh during the growing season or dried for later use, making it a practical botanical ingredient for traditional herbal preparations.
Dandelion root contains natural taraxacin and other bitter principles that
are responsible for the herb’s astringent effects. The dried root is
traditionally used to prepare tinctures and tonics, including herbal
bitters that are taken before or with meals.
