Root · Organic ingredient
Dandelion root
Taraxacum officinale
Chopped raw root in coffee brown and dusty cream, left unroasted so it keeps its natural character. The cup is earthy and pleasantly bitter with a soft, sweet finish, lighter and greener than roasted root.
Blend with dandelion root →The benefits
Why we love dandelion root
Earthy and bittersweet
Unroasted dandelion root brews a pale, earthy cup with a pleasant bitterness and a gently sweet finish.
A grounding base note
Its rooty depth anchors brighter herbs like nettle, mint and lemongrass, giving a blend more body.
Naturally caffeine-free
There's no caffeine in dandelion root, so it suits any time of day, from mid-morning to after dinner.
Good to know
Flags: Daisy family.
Contains daisy-family flowers — avoid if you are allergic to ragweed, chrysanthemums or marigolds.
Dandelions bloom along roadsides and lawns on almost every continent, and the name comes from the French dent de lion, 'lion's tooth', after the jagged leaves. Country cooks across Europe dug the long roots in autumn, when they are at their sweetest, then dried them and simmered them into an earthy brew.
Found in these tales
