Dandelion leaf

Habitat & Origin

Dandelion (Taraxacum officinale) grows in sunny grasslands, roadsides, and light arable lands in Europe and Asia. The young spring leaves are picked before flowering, when the bitterness is still elegant. After washing and spreading, the leaves are slowly dried to retain their tonic, green-bitter character. Maison Tisane selects leaves with a fresh green color and a dry, clean break—guarantees for a clear, precise infusion.

Active compounds

Dandelion leaf contains bitter sesquiterpene lactones, potassium-rich salts, chlorophyll, and various flavonoids. This combination gives the leaf its distinct green-bitter signature, tonic dryness, and bright spiciness in the aftertaste. Chlorophyll and flavonoids provide the fresh green tone, while the bitters bring structure and tension. In blends, dandelion leaf delivers an honest, mature green layer that gives sweet or floral ingredients more depth and contrast.

Ayurvedic approach

Dandelion leaf is placed in Ayurveda among the cool, bitter leaves that relieve Pitta and give Kapha structure, while Vata is approached with care due to the dryness. In European folk culture, dandelion was considered a 'meadow compass': its yellow flower pointed to spring, its leaf to summer. That cyclical symbolism resonates in infusions. Energetically, the leaf feels like a bright spring stream — fresh, ordering, and lightly tightening.

Flavour profile & Blending