Dandelion Roots

Dandelion roots are the underground part of the common dandelion and are used both in cooking and in folk medicine. They have a mildly bitter, earthy flavour, and when roasted, they make a popular caffeine-free coffee substitute. Fresh roots can be cooked as a vegetable, added to soups or fermented. They contain inulin, which supports digestion, and are a source of vitamins and minerals. They are best harvested in autumn, when they are richest in nutrients. In natural medicine, they are traditionally used to support liver and gallbladder health.