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Dandelion, belonging to the Asteracea or Sunflower Family, is a sunny, subtle, yet incredibly healing plant used for thousands of years in China and mentioned in traditional Arabian medicine in the tenth century. It has been used for centuries, in traditional medicine practices all over the world, as a restorative tonic, edible food, and in herbal wines and beers. Taraxacum is derived from the Greek words ‘taraxos’ meaning disorder and ‘akos’ meaning remedy, the name referring to dandelion’s many healing properties. The word ‘dandelion’ originated from the Greek genus name ‘leontodon’ or ‘lion’s teeth’ which is thought to be related to the tooth-like shape of the leaves. In the United States, various Native American tribes considered dandelion to be a prized edible, a gastrointestinal aid, a cleansing alterative, and a helpful healing poultice or compress.
The roasted roots are used to form Dandelion Coffee, being first thoroughly cleaned, then dried by heat, and slightly roasted till they are the tint of coffee, when they are ground ready for use. The roots are taken up in the autumn, being then most fitted for this purpose. It is said that its use for liver complaints was assigned to the plant largely on the doctrine of signatures, because of its bright yellow flowers of a bilious hue.