• Scientific Name: Taraxacum officinale F.H.Wigg. Dandelion Leaves are the leafy portion of the common dandelion plant, known for their naturally toothed shape, green to olive-brown colour, and distinctive bitter herbal character.
• Also Known As: Dandelion Leaves, Dandelion Leaf, Dandelion Greens, Common Dandelion Leaves, Lion’s Tooth, Dent-de-Lion, and Wild Dandelion Leaves.
• What It’s Known For: A traditional leafy ingredient with a grassy aroma and naturally bitter, earthy, vegetal flavour. Commonly prepared as a tea-style infusion or added to herbal blends, soups, broths, stews, and selected traditional recipes.
• How to Use: Steep a small quantity in hot water for 5–10 minutes and strain before serving. The leaves may also be crumbled into herbal blends, soups, broths, stews, and seasoning mixtures according to the recipe.
• Awafi Mill Quality: Carefully selected Dandelion Leaves packed without added colours, artificial flavours, fillers, or preservatives. Store tightly sealed in a cool, dry place away from moisture, heat, and direct sunlight.
