Dandelion root tea is one of the most prominent herbal teas served today. Bearing a robust, earthy flavour, it has historically been offered as a coffee substitute, and works well for this purpose as it is caffeine-free. While most today think of dandelions as a frustrating weed, these resilient flowers are in fact one of the oldest and most respected herbs cultivated by humans, recorded as long ago as 10th century Arabia. Dandelion root can be served as a root vegetable, and once dried, is brewed into an invigorating cup of dandelion root tea. Its strong, rich flavour can appeal to many preferences, and can be complemented with milk, sugar or honey according to personal taste. Dandelion root tea may be centuries old, but the nutrients it has to offer are just as important today. This tea is a natural source of vitamins such as vitamin C, thiamin, riboflavin, and niacin. It is even a source of vitamin D, an essential vitamin not often found in plants. This root is also high in potassium, and offers other minerals as well, like calcium, iron, and manganese. With numerous constituents, including coumarins, lutein, saponins, mucilage and caffeic acid, it’s clear why dandelion root tea has been so highly regarded for so long.