The use of Dandelion was first recorded in China in the seventh century. By the eleventh century, middle eastern scholars were praising its qualities, and by the sixteenth century it was well established throughout Europe. Settlers carried it across the Atlantic, where it quickly naturalized and spread. Today, it’s one of the most common weeds in North America, and refuses to be overlooked. For centuries its roots were valued as food ~ boiled as a vegetable, added to broths, or in herbal brews.
Brewed as an unroasted tea, Dandelion root reveals a smooth, earthy taste with gentle sweetness, balanced by natural bitterness. Simple, grounding, and enduring, it connects you to the long history of this resilient plant.
