General Description
Dandelion is an herbacious perennial native to Europe and Asia and
naturalized throughout the temperate regions of the world. The plant
has a long taproot, which is dark brown on the outside and white
on the inside, and dark-green, jagged-edged leaves (the source of
the plant's name, derived from the French dent de lion, or lion's
tooth), 5 to 30 centimeters in length. Dandelion has a bright yellow
flower, roughly 3 to 5 centimeters in diameter, which opens during
the day and closes in the evening. The flower sits atop a smooth,
hollow stem which protrudes from the center of the leaves. Eventually,
the flower gives way to form a fluffy, round seed head containing
as many as 200 wispy seeds, which are spread by wind.
Health Applications
- Liver health
- Water retention
- Digestive support
History and Traditional Use
Dandelion has been used for medicinal purposes for several centuries.
The 17th century British herbalist Nicholas Culpeper prescribed
dandelion roots and leaves for the treatment of "obstructions
of the liver and spleen, and the diseases that arrive from them."1
Dandelion root remains popular as a natural liver tonic among
modern herbalists. Dandelion leaves are commonly used in salads
and teas, while the flowers are often used to make dandelion wine.
In some places, roasted dandelion root is used as a coffee substitute,
in much the same way as chickory.2
Chemical Composition
Dandelion root contains bitter principles known as sesquiterpene
lactones, along with triterpenes, phytosterols, and flavonoids.3
The leaves are rich in beta- catotene and also contain moderate
amounts of vitamin C, iron, magnesium, and zinc.
Contemporary Uses
Modern herbalists commonly recommend dandelion as a liver tonic,
although there is little scientific evidence to support such use.
Germany's Commission E has approved the above-ground portion of
the plant for treatment of "loss of appetite and dyspepsia, such
as feeling of fullness and flatulence." While the above-ground
portions combined with the root are approved for "disturbances
of bile flow, stimulation of diuresis, loss of appetite, and dyspepsia."4
Dosage/Toxicity
Dosage recommendations for dandelion vary widely. A common recomendation
is 1 tablespoon of dried whole herb with 1 cup of water (as an
infusion).3 Dandelion leaves and flowers are
commonly consumed as food and are not associated with any toxicity.
Large doses of dandelion root may cause stomach upset in some
cases.4 Dandelion has been known to cause
allergic skin reactions in some individuals.5
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