Most people think of Dandelion as a weed, something to be pulled out of the lawn or tossed into compost. But it’s really an amazing little plant. Every single part of the Dandelion is edible: the roots are great for your intestine, and Dandelion leaves (pound for pound) have more potassium than bananas, more vitamin A than carrots and more protein than spinach. Native Americans even boiled Dandelions to treat skin problems. They’re stacked with beta-carotene, thiamin, calcium, iron and zinc. And the flavour? Dandelion leaf tea is delicate and sweet, like grassy morning dew. Tea made from the roots tends to be smokier and bolder, with toasty earth notes.

Origin: Albania.

Ingredients: Organic Dandelion Leaf.

Serving Suggestion: Add 1-2 teaspoons and brew in 90-95ºC water for 5-10 minutes (depending on preference). Sweeten with coconut oil, honey or brown sugar.