Dandelion

DANDELION (Taraxacum officinale) is a traditional herbal ingredient native to Europe and Asia Eurasia), now widely naturalised worldwide. It is a herbaceous perennial belonging to the Asteracee family, Cichorioidea subfamily and Lactuceae tribe

The common name dandelion comes from the French dent de lion, which translates to "lion's tooth," referring to the deep green leaves that are toothed.Historically used as both a food and herbal tonic, the DANDELION LEAF has been valued across cultures for supporting natural fluid balance and general wellbeing.

Recognised in moderri herbal monographs, including those referenced by the European Medicines Agency, dandelion leaf contains naturally occurring compounds such as

• flavonoids and phenolic acids that contribute to • its long-standing use in traditional herbal practice.

DANDELION ROOT contains naturally occurring plant antioxidants, bitter compounds, and prebiotic fibres. These components work together to support digestive processes, promote healthy bile flow, and provide nutritional support for normal metabolic function. Furthermore, dandelion roots contain a storage carbohydrate with probiotic activity, i.e. inulin. Traditionally used in Western herbal practice, dandelion root has long been valued as a liver-supporting botanical & gentle digestive.