Description
Dandelion leaves are harvested from Taraxacum officinale, a common plant that has been part of European flora for centuries. The dandelion is known for its recognisable yellow flower heads and seed fluff balls, but its leaves have also been used in cooking and herbal medicine for a long time.
In traditional European herbalism, the young leaves were valued for their fresh, green flavour and their versatility in cooking and tea. As a loose herbal tea, dandelion leaf produces a mild, slightly earthy infusion that is pleasant to drink both on its own and in blends. The leaves combine well with mint, lemony herbs or slightly bitter botanicals, for example.
