Dandelion

 


LATIN NAME :           Taraxacum officinale

COMMON NAME :     Dandelion

FAMILY:                     Asteraceae (Daisy family)


PARTS USED :  Leaf and root


TRADITIONAL & MODERN USE:

Dandelion is believed to come from the French “dent-de-lion” , referring to its toothed leaves. It is also called

“piss-en-lit” in France because of its diuretic properties. Traditionally used as a liver tonic, laxative and diuretic.

The young leaves were once eaten in the spring in salads and used in spring tonics together with nettle and

cleavers. High vitamin and mineral content. The root can be ground and roasted for use as a coffee substitute.

All parts used in beers, wines and tonic drinks.


The leaf is more diuretic and used to treat high blood pressure, water retention and swelling. The high potassium content replaces that lost due to frequent urination.


Dandelion root is a digestive, bitter remedy with slight laxative, diuretic and alterative actions. Improves

pancreatic functions. Beneficial in controlling blood sugar levels in response to carbohydrates, due to its inulin

content. Used to treat arthritic and rheumatic conditions, chronic skin complaints and congestion of the liver and gallbladder.


MAIN  CONSTITUENTS:

·        Bitter compounds – sesquiterpene lactones, particularly taraxacin

·        Root contains a starchy substance called inulin.