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Ingredients

Dandelion (Taraxacum officinale Web.)

It is a perennial plant with a height of 5 to 50 cm, characterised by stems filled with milky sap as well as yellow flowers gathered in large flower heads. After blooming and fruit dispersal, it resembles a monk’s skull, which is the reason for its Polish name (“little monk”). It is commonly found across Poland, growing on roadsides and meadows. The leaves and roots of dandelion have long been used in herbal medicine. A decoction of roots and chopped green parts drunk in the form of tea has cholepoietic properties and it is also used to treat skin diseases and colds.

Currently, dandelion varieties are grown in Western Europe and North America, where its young leaves are used in salads and soups. Young dandelion flower heads are processed like capers, and open flower heads are used to make wine. The roots – similar to chicory roots – may be used in the production of coffee substitutes.

Dandelion roots contain the carbohydrate of inulin (up to 40%), choline, phytosterols, and triterpenes. Inulin is now considered to be one of the most popular dietary products replacing sugar and fat in food products . Choline is a component of some phospholipids, in particular lecithin It is considered a quasi-vitamine (it was formerly known as vitamin B4) due to its significant biological importance.

Phytosterols fulfil a similar function in plant cell membranes to that of cholesterol in animal cell membranes. As antioxidants, they prevent oxidative processes occurring in fats. The health-promoting effect of phytosterols manifests itself in lowering the blood cholesterol level by reducing its absorption in the gastrointestinal tract.

Triterpenes have properties that can be extensively used in pharmacology – they exhibit anti-inflammatory, anti-tumor, and antiviral properties. This group includes, among others, sesquiterpene lactones, substances characterised by a strong bitter taste. They increase the secretion of bile and pancreatic juice.

Dandelion roots are worth consuming mainly because of the inulin they contain, which has hypoglycemic properties (recommended in diets for diabetics) and hipocholesterinemic properties (recommended for people with elevated levels of LDL-cholesterol and triglycerides), as well as biologically active compounds – phytosterols and triterpenes.

Grana offers cereal beverages with dandelion under the Barleycup brand. For more information, visit: www.barleycup.co.uk

Information developed by employees of the SGGW Cereals Technology Plant.

Cultivation of dandelion

Mniszek lekarski

Dandelion is a popular plant that grows in the wild almost anywhere in the world. It may also be cultivated to obtain roots for the food industry. Roasted dandelion roots are used, for example, to manufacture instant beverages, which are a popular coffee substitute. Dandelion leaves and flowers are also used in herbal medicine.

Dandelion used by Grana comes from nature, mainly from the Warmia and Masuria region. The parts that grow above the ground are harvested in early spring while still in a bud, whereas the roots are harvested in autumn. Dandelions growing in the wild are collected manually, while cultivated crops are usually harvested mechanically. At first, a picker cleans the dandelion roots manually, and in the case of industrial cultivation, using machines. The flowers are dried in a warm, dark and well-ventilated place. As roots take longer to dry, they are dried in dryers at a temperature of 50 degrees Celsius. The properly dried parts preserve their original colour.