Dandelion Herbal Paste (Taraxacum mongolicum) — Traditional TCM Herbal Paste with Sea Buckthorn & Finger Citron, 300g Jar

Dandelion Herbal Paste (Taraxacum mongolicum) is a traditional Chinese herbal paste (膏方) centered on Dandelion, known in Traditional Chinese Medicine (TCM) as Pú Gōng Yīng (蒲公英). This slow-simmered paste blends Dandelion with a carefully chosen family of food-herb botanicals — Sea Buckthorn (Shā Jí, Hippophae rhamnoides), Finger Citron (Fó Shǒu, Citrus medica), Chinese Licorice (Gān Cǎo, Glycyrrhiza uralensis), Chinese Honeysuckle (Jīn Yín Huā, Lonicera japonica), Poria (Fú Líng, Wolfiporia cocos), Lalang Grass Rhizome (Bái Máo Gēn, Imperata cylindrica), Balloon Flower Root (Jié Gěng, Platycodon grandiflorus), and Japanese Raisin Tree Seed (Zhǐ Jù Zǐ, Hovenia dulcis) — into a smooth, ready-to-eat paste. Dandelion is traditionally described as bitter and sweet in nature, slightly cold, entering the Liver and Stomach channels, where it is prized as a clearing, cooling herb used to support the body's natural balance during seasonal transitions.

Key Selling Points

• Dandelion-centered traditional herbal paste (膏方) with 12 food-herb botanicals
• Slow-simmered 熬制 craft for a smooth, concentrated texture
• Ready-to-eat 即食 format — no brewing or decoction required
• Blended with Sea Buckthorn, Finger Citron, Licorice, Honeysuckle, Poria, and more
• 300g sealed jar, 12-month shelf life, sourced from Anhui, China

Quality & Sensory

Each jar holds a deep amber-to-dark-brown paste with a glossy, honey-like sheen and a thick, spoonable body. The aroma is gently herbal and sweet, with soft notes of licorice and dried citrus peel from the Finger Citron. On the palate it is smooth and syrupy, opening with a mild maltose sweetness, then unfolding into a layered botanical character — lightly bitter from Dandelion, bright and tart from Sea Buckthorn, and rounded by the warm, aromatic finish of Finger Citron and Licorice.

Technical Specifications

Usage Scenarios

• Daily spoonful taken directly as a ready-to-eat herbal paste
• Stirred into warm water as a soothing herbal drink
• Spread on toast or mixed into congee for a botanical twist
• Seasonal wellness routine during spring and summer
• Shared as a traditional herbal gift for family and friends

Traditional Uses

In folk herbal practice, Dandelion has long been gathered in spring and prepared as a cooling tea or simmered into herbal pastes and decoctions. This 膏方 tradition combines Dandelion with complementary food-herb botanicals — Sea Buckthorn for its bright, tart character, Finger Citron for its aromatic, qi-moving quality, Licorice for harmonizing sweetness, and Poria and Lalang Grass Rhizome for their gentle, grounding nature. The result is a concentrated paste traditionally taken by the spoonful, stirred into warm water, or enjoyed alongside congee as part of a daily seasonal nourishment ritual.

FAQ Q&A