Dandelion Leaf Flakes

Dandelion leaf flakes are used in culinary and herbal applications, primarily for teas, salads, and seasoning.They are traditionally valued for their diuretic properties, support of liver and kidney function, and ability to aid digestion and stimulate appetite. Dandelion leaves are also nutrient-rich, containing vitamins A, C, and K, as well as minerals like potassium, calcium, and iron.  

Culinary uses

Teas:Dandelion leaf flakes can be brewed into a tea, either alone or with other herbs. To prepare, steep 1 teaspoon of flakes in 8 ounces of boiling water for 5-10 minutes. 

Salads:Use the flakes to add a peppery, arugula-like flavor to salads. 

Soups and savory dishes:Sprinkle them into soups, or mix with other spices like lemon peel, garlic, and nutmeg to enhance savory dishes. 

Cooked greens:The leaves can be cooked similarly to spinach, such as by sautéing. 

Herbal uses

Diuretic:Dandelion leaves are a traditional diuretic, meaning they can help increase urine flow to support the body's natural detoxification processes, particularly for the kidneys and liver. 

Digestion:They are used to stimulate appetite and calm minor digestive issues. 

Nutrient support:The flakes provide vitamins and minerals that can support bone and circulatory health, as well as immune function. 

Important considerations

Flavor:

The bitterness of the leaves is most pronounced in the summer, while the young leaves in early spring are more palatable. 

Source:

When consuming dandelion in its natural form, be sure it has not been exposed to pesticides or other contaminants.Flakes from a reputable source avoid this risk. 

Medical advice:

Consult a healthcare practitioner before use if you are pregnant, nursing, have a medical condition, or are taking medication.