Dandelion root, imparts a robust, earthy flavour to teas, with slightly bitter undertones that are often balanced by a nutty sweetness. Its aroma is deep and herbal, with a hint of roasted notes.
In gin production, dandelion root cut adds a unique bitterness and complexity, complementing the traditional juniper and botanical blend.
It can also be used in cooking, adding depth to soups, stews, and sauces, or even as a coffee substitute due to its roasted profile.
Medicinally, dandelion root is valued for its potential to support liver health and aid digestion, acting as a gentle diuretic to promote detoxification. It is reputed to regulate blood sugar and also contains antioxidants and may help reduce inflammation, making it beneficial for overall wellness.
 
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