Dutchroot
Dutchroot is a traditional name used in some Dutch-language herbals and older English pharmacopoeias to designate the root of certain plants used for medicinal or culinary purposes. It is not a formal botanical term and does not correspond to a single species. The identity of the plant termed "Dutchroot" varies by region, author, and period; practitioners sometimes used it to refer to a root with a strong bitter or aromatic taste, employed in tonics, digestive aids, or diuretics.
Historically, references to Dutchroot appear in early modern herbals and trade catalogs, where dried roots were
In practice, dried roots labeled Dutchroot were typically used after grinding or steeping, sometimes as tinctures
See also: burdock root, dandelion root, angelica root, gentian root.