Dandelion Root Roasted
Taraxacum officinale
Asteraceae
Physical use
When roasted, dandelion root takes on a more caramel-like flavour. It’s always a great go-to option when it’s time to reduce caffeine intake, which is why it has become a favourite in most caffeine-free chai blends these days.
Dandelion root, whether raw or roasted, can also be added to soups and smoothies. When consumed, it is a good source of soluble fibre, high in inulin. Inulin is a prebiotic that supports the growth and maintenance of healthy gut bacteria, making dandelion root an excellent digestive tonic and a true example of food as medicine.
Conditions
- Congested/sluggish liver
- Gallbladder dysfunction or stasis
- Dyspepsia (indigestion)
- Blood sugar regulation
Thermal qualities
- Cool
- Bitter
- Dry
- Salty
- Sweet
Chakra
- Solar plexus
- Root
Energetic use
- Balancing during times of stress, overwork, anger, frustration and grief
- Promotes spirit communication
- Releases resentment, for inner calm and strength