Pull a dandelion and leave even a scrap of root behind, and it grows back: a stubbornness gardeners curse and practitioners admire.
Origin & Traditional Use
The long taproot of Taraxacum officinale was dug in autumn and roasted as a coffee substitute in times of shortage, eaten as a vegetable and used in traditional herbal practice as a bitter tonic. In Britain it went into the old drink dandelion and burdock.
Uses by Tradition
Witchcraft & Folk Magick
- Divination brew: roast the root and brew it dark before scrying or card reading.
- Spirit tea: set a steaming cup on the altar to call spirits and ancestors close.
- Persistence: carry a piece of root in a charm for work that must survive setbacks and keep coming back.
A Simple Working
- Dry-roast a tablespoon of dandelion root in a pan until dark and fragrant.
- Simmer it in a cup of water for ten minutes and strain.
- Light a purple or white candle and set out your cards or scrying bowl.
- Sip half the brew slowly, focusing on the question you want answered.
- Do your reading while the scent is still in the room.
- Leave the rest of the cup on the altar overnight as an offering, then pour it outside.
Pairs Well With
- Mugwort, for deepening divination.
- Dandelion leaf, for a lighter psychic tea.
- Burdock root, the old partner in brewing.
- A purple candle, for psychic work.
Lore & History
Roasted dandelion root has been used as a coffee stand-in across Europe and North America whenever real coffee was scarce or expensive. In magickal herbals it shares the correspondences of the leaf, used for divination and calling spirits.
What You Receive
Cut and dried dandelion root, available in 1 oz, 2 oz and 1 lb.
Did You Know?
During the Second World War, the Soviet Union and other countries grew a related species, the Russian dandelion, as an emergency source of natural rubber.
| Weight | N/A |
|---|---|
| Size | 1 oz, 2 oz, 1 lb |
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