Dandelion is one of the oldest documented medicinal herbs. The first use of dandelion was recorded in the Tang Materia Medica (659 B.C.E.), and then later noted by Arab physicians in the 10th century.

It is used in almost all medicine systems for its ability to support eliminative function throughout the body.

Dandelion Root is used for its diuretic properties, liver support, and digestive woes. The plant was brought to America on the Mayflower ship around 1620 as a food crop and panacea to cure humankind in the new world.

The root’s medicinal properties vary a little from season to season. In spring, they are more bitter and have optimal medicine as a digestive stimulant. They are sweeter and higher in a carbohydrate called inulin, excellent for gut health and insulin balance in the fall.

Beyond traditional tincturing and extraction, the roots are used in some coffee substitutes, and the flowers are used to make wines. This herb is a powerhouse, it can be safely used over a long period, and, if used consistently, it can shift long-standing imbalances.