Few plants are as familiar as the dandelion. Its bright yellow flowers appear in every meadow and along every roadside in spring, and its name comes from the French dent de lion, "lion's tooth", after the jagged shape of its leaves.
A plant with a long kitchen history
Across Europe, dandelion has been part of everyday cooking for centuries. In Greece, the young leaves are among the wild greens, the horta, that families still gather in the countryside and serve simply boiled, with olive oil and a squeeze of lemon. Elsewhere the roots are dried and roasted for a dark, toasty brew, and the flowers find their way into syrups and preserves.
What does dandelion taste like?
Dried dandelion leaf gives a cup that is green, grassy and pleasantly bitter, a little like chicory or rocket. Roasted dandelion root is deeper and earthier, with notes of caramel and coffee. Because it has such a clear character, dandelion works beautifully in blends: mint and lemongrass make it fresher, while cinnamon, liquorice and orange peel soften its bitter edge.
How to brew dandelion tea
- Use about 1 heaped teaspoon (2–3 g) per cup of 250 ml.
- Pour over freshly boiled water (95–100 °C).
- Steep for 5–7 minutes; a longer steep gives a bolder, more bitter cup.
- For roasted root, simmer gently for about 10 minutes for the fullest flavour.
Dandelion is naturally caffeine-free, which makes it a lovely choice for the evening or a quiet moment after dinner. Try it with a slice of lemon or a little honey.
Find dandelion in our blends
We use dandelion in several of our blends, where it brings a gentle, earthy depth alongside citrus, herbs and spices.
SHOP TEA BLENDS WITH DANDELION
Make herbal tea a monthly ritual
Join our Tea Club and choose the Herbal club: every month we pick three 50 g loose-leaf herbal blends for you, plus a 15 g surprise tea. From €24.90/month, first month €21.90. Free letterbox delivery in the Netherlands, and you can pause, skip or switch clubs anytime.
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