Dandelion Root

Dandelion root (Taraxacum officinale) is the root of the common dandelion plant, which grows wild in many parts of the world, including the UK. It is typically harvested, cleaned, and then dried or roasted. Roasting can develop a richer, slightly bitter flavour.

Dandelion root is primarily used as a flavouring agent, imparting a distinct, slightly bitter, earthy taste. It is often found in beverages like herbal teas, dandelion and burdock drinks, and some fruit juices, where it can add complexity to the flavour profile.

Dandelion root is not considered a food additive and is used for its flavouring properties. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated dandelion as a flavouring substance. While traditionally used in herbal remedies, scientific evidence for specific health benefits at typical dietary intake levels is limited. Some studies suggest potential effects on digestion or liver function, but more robust research is needed. Evidence is mixed and not conclusive.