Dandelion Root (Taraxacum officinale) — Raw Bulk Dried Herb
Dandelion Root (Taraxacum officinale) — Raw
The humble Dandelion is one of the most extraordinary plants on earth — a botanical that has been used in virtually every herbal tradition that has encountered it, from European folk medicine to Traditional Chinese Medicine to Native American botanical practice. Far from a mere weed, Taraxacum officinale is a nutritive, deeply-rooted perennial whose every part — root, leaf, and flower — has been valued by herbalists and foragers for centuries.
Our raw Dandelion root is certified organic, cut and sifted from roots harvested at peak maturity in autumn, when the plant's constituents are most concentrated.
Botanical Profile
- Botanical Name: Taraxacum officinale
- Family: Asteraceae (Daisy family)
- Common Names: Dandelion, Common Dandelion, Lion's Tooth, Pu Gong Ying (TCM)
- Plant Part Used: Root (raw, unroasted)
- Preparation: Cut & Sifted
- Cultivation: Certified Organic
- Appearance: Tan to light brown root pieces, slightly fibrous
- Aroma: Earthy, mildly bitter, faintly sweet
- Flavor Profile: Bitter, earthy, slightly sweet
About the Plant
Native to Eurasia and now naturalized across the entire temperate world, Taraxacum officinale is a perennial herb with a deep taproot, a basal rosette of toothed leaves, and solitary golden flower heads that mature into the familiar spherical seed heads. The plant is extraordinarily adaptable, growing in meadows, roadsides, lawns, and disturbed soils across every continent except Antarctica. Its name derives from the Arabic tarakhshaqun via medieval Latin, and the species epithet officinale — meaning “of the apothecary” — reflects its long-standing status as an official medicinal plant in European botanical tradition.
Traditional Context
Dandelion root has been documented in European herbals since at least the 10th century and appears in the writings of Arab physicians of the medieval period. In TCM it is known as Pu Gong Ying and is classified as a bitter, cold herb. It has been used by Native American peoples across numerous nations and appears in the traditional botanical practices of cultures across Europe, Asia, and the Americas. The root is traditionally distinguished from the leaf in its botanical applications, with the root most commonly prepared as a decoction or roasted as a coffee substitute.
Suggested Preparations
- Decoctions: Simmer 1–2 teaspoons of root in 2 cups of water for 15–20 minutes
- Tinctures: Well-suited for alcohol or glycerin extraction
- Roasted Root Tea: Roast raw root pieces in the oven until dark brown for a rich, coffee-like beverage
- Herbal Blends: Pairs well with Burdock Root, Yellow Dock, and Chicory
Quality & Sourcing
- ✓ Certified Organic
- ✓ Raw (Unroasted)
- ✓ Identity Verified
- ✓ Ethically Sourced
- ✓ No Additives or Fillers
Storage
Store in an airtight container in a cool, dark, dry place. Properly stored, dried Dandelion root maintains its quality for 2–3 years.
A Note on Use
This product is sold as a botanical ingredient for educational, culinary, and traditional use. It is not intended to diagnose, treat, cure, or prevent any disease. Those with allergies to plants in the Asteraceae family should use with caution. Consult a qualified healthcare practitioner before use if you are pregnant, nursing, taking medications, or have a health condition.
Every purchase supports Twin Dragons Botanical Institute’s mission of botanical conservation, responsible sourcing, and the preservation of plant knowledge for future generations.