Dandelion Leaf, USDA Certified Organic, Cut & Sifted
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USDA Certified Organic Dandelion Leaf: Our non-irradiated, cut and sifted dandelion leaf (Taraxacum officinale, also known as diente de león) is organically grown and non-GMO. Responsibly sourced from certified organic growers, it’s carefully packaged in BPA-free, resealable bags to preserve its freshness and natural vitality.
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Premium Quality, Potent & Vibrant: Our organic dandelion leaf is rich in nourishing minerals and traditional wisdom. Often crafted into herbal teas or wellness infusions, its subtly bitter, earthy flavor reflects the herb’s grounding and cleansing nature.
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Laboratory Analyzed: Every batch of our dandelion leaf undergoes thorough laboratory testing before arriving at our facility and organoleptic evaluation before packaging. It is analyzed for moisture, microbial contaminants, and extraneous matter—ensuring unmatched purity and integrity in every cup.
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Albania Origin: Lush and green with a crisp, earthy aroma, our dandelion leaf is organically cultivated in the clean mountain soils of Albania, where this resilient plant thrives in pure sunlight and fertile ground.
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Packaged with Care in California: Handled in our FDA-registered, USDA Organic, GMP & HACCP compliant facility in California, ensuring the highest standards of quality and safety.
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Protected for Potency: Our resealable, BPA-free pouches make it easy to store and keep your dandelion leaves fresh.
- 100% Happiness Guarantee: If you’re not completely satisfied, simply contact us within 60 days for a full refund. As a small family-owned business, we treat our customers like family too.
Dandelion leaf (Taraxacum officinale) comes from one of nature’s most enduring and versatile plants—a humble yet powerful herb that thrives where few others can. A single dandelion plant can live for up to a decade, its intricate roots diving as deep as fifteen feet into the earth to draw up vital minerals and nutrients. This deep connection to the soil gives the plant its remarkable resilience and restorative strength, qualities that herbalists have cherished for centuries.
Used for thousands of years across cultures, dandelion leaf has been valued by the ancient Egyptians, Greeks, and Romans, as well as in Traditional Chinese Medicine, for its ability to support the body’s natural processes of digestion and detoxification. In European folk traditions, it was seen as a symbol of perseverance and renewal—its bright yellow flowers embodying the sun’s energy and the cycle of rebirth. Some healers even believed that drinking dandelion tea could help align the body’s rhythms with the turning of the seasons, reminding us of the balance between release and renewal.
The leaf itself carries a mildly bitter, green flavor, a taste that awakens the senses and gently stimulates digestion. Its bitterness encourages the production of digestive enzymes, while its rich mineral content replenishes and fortifies the body. Modern herbalists continue to value it for its diuretic and cleansing properties, helping to maintain fluid balance and nourish the kidneys and liver. Studies have also noted its antioxidant potential, highlighting how traditional wisdom and modern science beautifully intertwine.
From root to blossom, every part of the dandelion is edible, offering both nourishment and renewal. Whether enjoyed as a tea, infusion, or in culinary preparations, dandelion leaf bridges the wisdom of the ancients with the clarity of modern herbalism—a living reminder of how deeply nature restores what it touches.*