Dandelion gets its name from the French dent de lion, which means “lion’s tooth” and is a reference to the toothed edge of the leaf. Other characteristics, such as the bright yellow flower heads that turn to face the sun in summer that later become puff balls that scatter seeds in the wind, are responsible for various other nicknames for the plant, including clocks, priest's crown, blowball and puffball. Beyond its use as a salad green and vegetable, dandelion leaf has a long history of traditional preparation. Fresh or dried leaves are commonly used to make tea, which may be enjoyed either hot or iced. Dandelion leaf has been valued across cultures for its versatility and ease of use. It can be harvested fresh during the growing season or dried for later use, making it a practical botanical ingredient for traditional herbal preparations. Quick Look — Information at a GlanceApproximate Cups per Pound: 16Origin: AlbaniaPlant Part Used: LeavesProcessing: Cut & siftedAgriculture: Organic Storing — General Guidelines and TipsStore in an airtight container away from direct light, heat and moisture. Appearance & AromaLeafy, pale green with a mild scent. UsesCosmeticUse alone or in combination with other herbs to prepare skin and hair preparations. CulinaryUse in tea blends, add to smoothies or sprinkle over soups, stews and casseroles. May also be added encapsulated. SafetyConsult your physician if you have a history of liver or gallbladder dysfunction before using this herb. Flavor ProfileEarthy and mildly bitter. Works well with other bitter herbs in tea blends, as well as those with floral or citrus notes.
