• Laboratory tested for identification and compliance to the British and European Pharmacopoeia standards.
• Human grade.
• Please be aware that if you're purchasing our dried botanicals for human use, our dried range is cut to appropriate sizes for feeding to horses.
• ♻️ Eco Note: Our packaging is recyclable and refillable.
• 🧊 Storage Tip: Keep cool and dry.

Constituents: Vitamins A and B. Leaf: calcium, potassium, iron, carotenoids, coumarins. Root: potassium, calcium, phenolic acids, taraxocoside, inulin.

If ever there was a plant that embodied resilience, it’s the dandelion. From the pig-snouted buds to the golden flowers, to those magical white seedheads that children (and let’s be honest, adults too!) can’t resist blowing into the breeze, dandelion has woven itself into human lives for millennia. The Middle Ages even dubbed its bare flower head a “priest’s crown,” while its deep taproot digs firmly into the earth, drawing up rich nutrients.

And while gardeners may curse its persistence, herbalists celebrate dandelion as one of the most generous tonic herbs we have. Every part of the plant—flower, leaf, root, and even its milky sap—offers gifts for health.

Food, tonic, and medicine

• Leaves – tender in spring, mineral-rich and slightly salty, they’re a superb diuretic that doesn’t deplete potassium like pharmaceutical drugs can. Perfect in salads, stir-fries, or teas.
• Roots – bitter, earthy, and packed with inulin (a prebiotic fibre), they support gut health, blood sugar balance, and liver function. Roast them for a delicious coffee alternative, or tincture them to spark digestive fire.
• Flowers – bright and cheery, they’ve even been used in traditional dandelion wine, known to boost appetite and lift the spirit.

For Indigenous peoples of North America, dandelion was both food and medicine—a springtime nutrient source after the lean winter months, and a blood purifier for skin conditions. The Cherokee, Anishinabeg, and Lumbee each found uses ranging from gout and rheumatism to jaundice, kidney infections, and appetite loss.

A powerhouse for liver and digestion

Herbalists the world over hail dandelion as a supreme liver tonic. Bitter but nourishing, it stimulates bile production, clears congestion, and helps the liver and gallbladder process fats and toxins. This makes it a trusted ally for:

• Indigestion and constipation
• Gallstones and jaundice
• Skin flare-ups linked to sluggish liver function
• Hormonal balance (by helping metabolise excess hormones)

In Traditional Chinese Medicine, it’s used to “clear liver fire,” and in Ayurveda it’s equally prized for cooling and detoxifying.

Modern research and traditional wisdom

Dandelion root is rich in inulin, feeding beneficial gut bacteria and stabilising blood sugar. Studies show it can increase insulin secretion, making it valuable in hypoglycaemia and type 2 diabetes.

The leaves’ diuretic action rivals furosemide, a pharmaceutical diuretic, but without the dangerous loss of minerals. Instead, dandelion replenishes what it helps flush out, thanks to its naturally high potassium and mineral content.

Its anti-inflammatory action has been compared to NSAIDs, and Commission E in Germany officially approved it for dyspepsia, bile flow disturbances, and appetite loss.

A plant of many talents

• Topically, the fresh sap can dissolve warts (though caution for those with latex allergy).
• Historically, the flowers and leaves have been cooked into soups and side dishes.
• Symbolically, the dandelion represents persistence, hope, and transformation—qualities that mirror its role as a tonic for vitality and renewal.

As herbalist David Hoffmann put it: “Dandelion is a most valuable general tonic and perhaps the best widely applicable diuretic and liver tonic.”

From root to flower, dandelion is the ultimate reminder that what many see as a nuisance is actually one of nature’s most nourishing allies.