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The dandelion root comes from the dandelion flower (Taraxacum officinale), part of the Asteraceae family.
They are known for their bright yellow flowers and parasol-shaped silver seeds that disperse in the wind. Native to Europe and Asia, they tend to grow in sunny fields and on grass verges. You’ll also find them in parts of South and North America.
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There’s evidence that this plant has been consumed since as early as 659 A.D. It was used in traditional medicine both in China and Europe. Today, it’s known as a health supplement for horses and humans alike. Most parts of the flower can be consumed, including the yellow petals and the root. The only part that can’t be consumed is the stem.
The root can be used in health supplements or roasted into a nutritious and flavourful dessert. In the food industry, it is a versatile ingredient, on par with burdock root. It can be ground and used in beers, cordials and even as a caffeine-free alternative to coffee.
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