Every spring we go on a dandelion hunt, not to eradicate them from our “yard” but to actually harvest them for making tincture. We also eat the leaves in spring salads or put them on a grilled cheese sandwich!

freshly harvested small Dandelion plant


These photos do not show the maceration process – chopping and then “soaking” in alcohol for 6-8 weeks – of making Dandelion Tincture, but this is what it takes to get it to that point. We go through each plant, leaf, flower and remove any wilting material, then take it to a giant cutting board and chop away. We love our work.

Dandelion plants getting a cold water bath


Dandelion is a slow-acting liver tonic. A digestive stimulant, nutritive, diuretic, normalizes cholesterol. Useful for gout and inflamed liver and bile duct, however not for use with bile duct obstruction or acute gall bladder inflammation.

Dandelion plants clean and ready to turn into tincture

We are not a factory or warehouse. We make it the old fashioned way according to modern standards in terms of ratio and proportion for a reliable product. We love our work.


Dandelion tincture in the sunlight


We carry whole plant Dandelion Tincture in our Apothecary, as well as Dandy-Thistle Tincture, which combines it with Milk Thistle. Please email us for more info and prices – WILDNWEEDY@FRONTIER.COM.