Dandelion Leaf Cut and Sifted Organic

Botanical Name: Taraxacum officinale
Common Names: Dandelion Leaf, Blowball, cankerwort, lion's tooth, priest's crown, puffball, swine snout, white endive, wild endive
Family: Asteraceae
Origin: Albania/Croatia/U.S/Bulgaria

Dandelion leaf is a nutrient-rich green herb known for its slightly bitter, earthy flavor. Long regarded as a versatile wild green, it has been used in both culinary and wellness traditions around the world.

Historical & Cultural Background:
Dandelion has been cherished across cultures for centuries as both a food and a tonic herb. In European folk traditions, the young spring leaves were eaten as a nourishing salad green after winter. Native American tribes also valued dandelion for both food and traditional preparations. Today, it is enjoyed in teas, salads, and herbal blends for its earthy taste and vitality.

Traditional & Modern Applications:

• Brewed into herbal teas and infusions

• Added to salads, soups, and sautés

• Blended into wellness formulas with other greens

• Incorporated into traditional spring tonics and bitters

Harvest & Processing:
Leaves are harvested while tender and young, then cut and sifted before being gently dried to retain their flavor and nutritional profile.

Precautions:
Individuals allergic to plants in the Asteraceae family (such as ragweed, chamomile, or calendula) should exercise caution. Consult with a qualified healthcare provider before use if pregnant, nursing, or taking medications.

*This information has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.