Dandelion root

Taraxacum officinale

root · prebiotic · drink

The taproot of the dandelion, rich in inulin, dried and roasted like chicory for a bitter drink, or grated in cooking.

Origin

Grasslands of Europe and Asia

Season (United States)

September to March · grows in your region

Preparation

Dried and roasted, it is brewed like coffee, in a filter; fresh, it is scrubbed, peeled and grated raw or cooked like salsify, bitterness and all.

Molecules

Fructans (inulin, FOS)In small amounts, not counted Phenolic acids

Did you know?

The dandelion is less a species than a cluster of species: the name Taraxacum officinale now covers a whole aggregate of dandelions.