Dandelion Root, cut (org)

Taraxacum officinale, the dandelion or common dandelion,  is a flowering herbaceous perennial plant of the dandelion genus in the family Asteraceae. 

The roots of dandelion contain carbohydrates (e.g. inulin), carotenoids (e.g. lutein), fatty acids (e.g. myristic acid), minerals, sugars (e.g. glucose, fructose, and sucrose), choline vitamins, mucilage, and pectin. Up to 45% of the roots consist of inulin, a complex carbohydrate (fructo-oligosaccharides) with many beneficial effects.

It has a slightly bitter, chicory-like taste.

Taraxacum officinale

Region: China