Dandelion Organic Infusion, 30g

Ingredients: 100% Dandelion leaf
Botanical name: Taraxacum officinale
Origin of raw ingredients: France
Country of manufacture: France

How to Prepare Your Dandelion Infusion
For a pot (800 ml – 1 liter):
1. Add 12 g of dandelion leaves (≈ 3 tablespoons) to your teapot.

2. Pour freshly boiled drinking water (max. 80°C) over the leaves.

3. Cover and let steep for 5–10 minutes.

4. Strain before serving.

🍵For a single cup (150–250 ml):
1. Use 4–5 teaspoons of dandelion leaves (≈ 4 g).

2. Steep for 5–10 minutes, strain, and enjoy.

3. Drink up to 3 cups per day for best results.

Servings per 50 g pack:
Pot method: Makes about 4 full pots (800 ml – 1 liter each)
Cup method: Makes about 12 cups (150–250 ml each)

✨Personal Tip
I always refill the pot after finishing the first infusion. The second brew is lighter, but still wonderfully soothing. Sometimes, I pop it in the fridge overnight for a refreshing chamomile iced tea the next day.

Enjoy this fragrant herbal infusion as part of your evening ritual to relax body and mind - naturally.

- Certified Organic Product
- Certified Organic Agriculture (AB certified)
- Origin of raw materials: France
- Country of manufacture: France

Dandelion leaves - Taraxacum officinale

• Detox
• Kidney stones
• Oedema or water retention
• Physical exhaustion
• Urinary tract infection

• Indigestion, heartburn
• Constipation
• Relieve gas
• Stomach cramps

Contraindicated in bile duct occlusion. Can only be used after medical advice in case of gallstones.

🌿Ancient & Traditional Uses
Eurasia origins: Dandelion is native to Europe and Asia, and its medicinal use dates back over 1,000 years.

Traditional Chinese Medicine (TCM): Known as Pu Gong Ying, it has been used for centuries to clear “heat” from the body, promote urination, and support liver health.

Middle Eastern & Persian medicine: Dandelion was documented by Persian physicians such as Avicenna (10th–11th century) for liver and digestive health.

🌿Middle Ages in Europe
By the 10th–11th centuries, Arab and European herbalists were using dandelion leaves in infusions to support digestion and stimulate appetite.

Monastic gardens often included dandelion for both culinary and healing purposes - monks brewed it for digestive discomfort and to encourage kidney and bladder health.

🌿Renaissance & Early Modern Herbalism
Herbalists like Nicholas Culpeper (17th century England) praised dandelion as a “gentle yet effectual cleanser of the blood” and noted its diuretic properties (“opening passages for the urine”).

Folk healers across Europe gave dandelion tea for sluggish digestion, liver complaints, and water retention.

🌿19th–20th Century
In Europe and North America, dandelion infusion was a household remedy for “spring cleansing” - believed to rejuvenate the liver after winter.

It became a popular tonic tea for indigestion, mild constipation, and as a kidney support drink.

🌿Modern Times
Today, dandelion infusion is still valued for its digestive and elimination benefits.

Scientific studies have confirmed its diuretic effect and potential to support liver function, validating many traditional uses.

It remains an approved traditional herbal medicine in several countries under herbal pharmacopeia guidelines.

30g