Dandelion Root Supplements: Root, Leaf, Roasted, and Capsules

By Suhail Rivera, JD, founder of Alkaline Herb Shop

Dandelion root shows up in more formats than most shoppers expect: raw or roasted, loose or in a capsule, sold alone or blended with other roots. This article covers what the root actually is, how it differs from the leaf, the difference raw versus roasted makes, what roasted dandelion root coffee is, how loose root compares with capsules, how to simmer the root, and what it tastes like.

What dandelion root actually is

Dandelion is Taraxacum officinale, the bright yellow flower that comes up in lawns everywhere. Across Latin America it is called diente de leon, lion's tooth, for the jagged edge of the leaf. The whole plant is edible, but it is the root that gets dried and brewed most often, and that is the part this article is about.

Root versus leaf

Dandelion root and dandelion leaf come from the same plant, but they are not interchangeable. The root is the part dug up, dried, and brewed into an earthy, bitter drink. The leaf is a different traditional preparation entirely, greener and lighter in character, closer to a salad green or a mild bitter leaf than to a coffee style cup. If a recipe or a label just says dandelion, it is worth checking which part is actually inside the bag, since the two brew very differently.

Raw versus roasted root

Raw dried root, simmered plain, gives a bitter, earthy cup with a slightly grassy edge underneath the bitterness. Roasting the root first, in a dry pan until it darkens a shade and smells nutty, changes that. The raw edge softens and the flavor shifts toward something rounder and more roasted, closer to what people expect from a bitter, dark drink. Neither version is more or less real dandelion root. Roasting is simply a step you can add before you simmer it.

What roasted dandelion root coffee actually is

Roasted dandelion root coffee is not coffee and contains no coffee bean. It is dandelion root, toasted first and then simmered strong, poured and drunk the way a person might drink an actual cup of coffee, dark, bitter, and naturally free of caffeine. The name is descriptive rather than literal. People reach for it as a coffee style ritual, not because it contains any coffee at all. Watch the method used in our dandelion root coffee alternative recipe.

Loose root versus capsules

Loose cut root lets you set your own strength, roast it yourself if you want that coffee style cup, and it goes further per dollar than a pre measured format. We sell Dandelion Root, 4 oz, cut and sifted, and for anyone who would rather not measure or strain, pre portioned dandelion root tea bags. We do not currently carry a single ingredient dandelion capsule, but if you want the root in capsule form as part of a blend, dandelion root is one of five herbs, alongside burdock root, nettle leaf, hibiscus flower and elderberry, in our Kidney Supplement capsules.

How to simmer the root, and what it tastes like

Add one to two tablespoons of cut root to eight ounces of water and simmer, not just steep, for about fifteen minutes, then strain. A root needs that longer heat to give up its flavor, unlike a leaf, which only needs a quick steep. One tablespoon makes a lighter cup, two a deeper and more bitter one. The taste is earthy and properly bitter, in a coffee direction rather than a floral one, and it is naturally caffeine free. If the bitterness is sharper than you like, toasting the root first, as described above, rounds it off. For the full comparison with a milder root tea, see our burdock versus dandelion guide.

Who should ask first

• Dandelion is in the daisy family, Asteraceae, along with ragweed, chrysanthemum and marigold. Anyone allergic to those may react to dandelion as well.
• Anyone pregnant or nursing should talk to a doctor before drinking dandelion root tea.
• Not recommended for anyone under 18 without a doctor's input.
• Anyone taking medication or managing a health condition should ask a doctor or pharmacist first.

Suhail Rivera, JD, is the founder of Alkaline Herb Shop. She has spent years sourcing, handling, and selling the herbs she writes about, working directly with growers and third party testing labs. She holds a Juris Doctor. She is not a medical professional, and her articles are for general information, not medical advice. Talk to your doctor or pharmacist before starting any herb, especially if you are pregnant, nursing, taking medication or managing a health condition. Read more about her and the store on the About page.