Dried Dandelion Root and Leaf Whole Plant 500g Wild-Harvested Pugongying Herbal Tea Ingredient

Dried Dandelion Whole Plant, known in TCM as Pu Gong Ying (蒲公英), from Taraxacum officinale. This listing contains the whole plant with roots, dried soon after seasonal harvest. In TCM theory, dandelion is bitter and sweet in flavor and cold in nature, traditionally associated with clearing heat. A versatile raw botanical for tea, decoction, or culinary use.

Key Selling Points

• Whole dandelion plant including roots, dried for herbal use
• Botanical source Taraxacum officinale, a classic TCM herb
• Seasonally harvested and simply dried without further processing
• Traditionally valued in TCM as a cooling bitter-sweet herb
• Suitable for herbal tea, decoctions, and culinary preparations

Quality & Sensory

Typically the dried plant shows greenish to brownish leaves with pale brown roots and a dry, brittle texture. The aroma is mildly grassy and earthy, and brewed dandelion typically yields a light herbal taste with gentle bitterness.

Technical Specifications

Usage Scenarios

• Steep as a daily herbal tea
• Simmer into traditional herbal decoctions
• Add to soups or congee in seasonal cooking
• Blend with other cooling herbs such as Xia Ku Cao

Traditional Uses

In TCM practice, dandelion is traditionally used to clear heat and is a common spring-season herb. It is often simmered alone as a simple decoction, steeped as a daily tea, or paired with herbs such as Xia Ku Cao (Prunella) in traditional cooling blends. Fresh or dried dandelion has also long been used in folk cooking as a wild vegetable.

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