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The dandelion (Taraxacum officinale) is an herbaceous plant belonging to the Asteraceae family. It is native to the entire northern hemisphere and commonly grows in meadows, grasslands, along path edges, in uncultivated land, and in forests up to about 2000 meters, making it considered a weed.
There are numerous subspecies and varieties of dandelion, but the most renowned is indeed Taraxacum officinale. The name taraxacum comes from the Greek tarasso, meaning "heal" or "cure," referring to the plant's healing properties, while officinale refers to the historical use of dandelion roots and leaves for their medicinal power.
Dandelion is known by different names, including "lion's tooth" due to the appearance of its leaves, "dandelion," "monk's head," and in some dialects "pissenlit" in French, probably referring to its diuretic properties; hence, this plant is one of the most well-known remedies in folk medicine.
Dandelion is a perennial herbaceous plant, one of the first Asteraceae to bloom in spring. It has a robust taproot and glabrous, milky stems that reach a height of 30-40 cm. Dandelion leaves are simple and oblong, distinguished from other Asteraceae by their serrated margin (hence the name lion's tooth) shared with plants in the thistle family.
At the end of the stems are the flowers, intensely golden-yellow ligulate flowers that insert into a visible receptacle and are grouped in flower heads, which enclose hundreds of small florets called floscules: the flower heads close at sunset and reopen at sunrise. The flowers transform into a fruiting body consisting of a fluffy globe, the so-called "dandelion clock."
As mentioned, dandelion grows wild throughout the northern hemisphere, including Italy and the Mediterranean region, thanks to the temperate climate. It can typically be found in meadows, fields, and flat areas up to 2000 meters, and although it grows everywhere, being considered a "weed," it prefers sunny or slightly shaded areas and moist soil.
The dandelion plant grows wild in many areas of Italy and the world: it is very similar to chicory but can be recognized by the shape of its oblong, serrated leaves and intensely yellow flowers. If you want to harvest dandelion, it is important to follow good practices for collecting wild edible plants (such as gentian): you will need to harvest them during their balmy period, prefer unpolluted places, and only collect what is necessary, avoiding picking only the leaves and wasting the roots.
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The first records of dandelion use come from the Arabic medical texts of the 10th and 11th centuries, which reported evidence of the plant's digestive, tonic, blood and liver purifying, and diuretic properties. Since ancient times, dandelion has been widely used as a medicinal remedy, so much so that therapy based on dandelion roots and leaves is called "dandelion therapy."
In addition to being one of the most well-known remedies in popular tradition, dandelion is also used as food, given its abundance in fields and meadows where it grows wild. Let's see the main uses of dandelion and when to take it for its benefits and properties.
Dandelion has been consumed as food since time immemorial: thanks to its nutritional values, it provides an important supply of soluble fibers, antioxidants, flavonoids, potassium, magnesium, and phytosterols.
The young dandelion leaves can be eaten raw or cooked, used for purifying spring salads, in omelets or pesto to dress pasta. In Liguria, it is used for the filling of pansoti, a typical pasta, along with other vegetables. The leaves can be steamed (or boiled, although they will lose many active principles in water) and used as a side dish.
In popular tradition, the flower buds were pickled and used similarly to capers, or candied with sugar; they are also often fried in batter, used in the preparation of a dandelion syrup erroneously called "dandelion honey," but can also be eaten raw or used to decorate cakes and desserts.
In addition to being used in the preparation of the infusion, roasted and ground dandelion roots are used to make a coffee substitute beverage. Dandelion is also very important in beekeeping, as it provides bees with pollen and nectar for the production of excellent dandelion honey.
Dandelion is one of the most valid and widely used herbal remedies in popular tradition, especially for its diuretic and detoxifying effects and purification of the liver. The roots are mainly used, and sometimes the leaves: dandelion root infusion is used not only to cleanse the liver and promote diuresis but also to counteract fever, alleviate rheumatic pains, lack of appetite, and digestive dysfunctions, to stimulate intestinal function and increase bile synthesis, thanks to its hepatic and biliary action.
In addition to the herbal infusion, the decoction, the mother tincture, or even tablets are used as a remedy for various disorders. In the following paragraphs, we will explore in detail the properties and benefits of dandelion and how to use it as an herbal remedy.
Dandelion contains, within its leaves and especially in its roots, a wide assortment of pharmacologically active compounds, which give the plant numerous properties and benefits. The most relevant ones are:
Let's see together what are the most important properties of dandelion and how it is used in herbal medicine and pharmacopoeia.
Dandelion is associated with various properties and benefits, making this plant one of the most appreciated herbal remedies in the world. Dandelion is indeed an excellent digestive, tonic, blood and liver purifier, diuretic, antiseptic, and anti-inflammatory, appreciated for its choleretic and cholagogue properties.
In herbal medicine, mainly the roots are used, where the active principles are concentrated, from which an infusion, mother tincture, or even tablets can be obtained and taken in case of various disorders.
The organs and areas on which dandelion has a beneficial effect are mainly:
In particular, dandelion has been shown to be effective as:
As we have seen, dandelion possesses numerous beneficial properties, especially for the liver, gallbladder, intestine, and pancreas. In herbal medicine, dandelion is mainly used for:
Many wonder how to consume dandelion. We have seen that the plant mainly uses:
In the kitchen, the flowers and leaves are mainly used, which can be eaten raw if tender, or cooked, steamed, or lightly boiled in salted water and then sautéed. The flowers can be eaten raw, pickled, or fried in batter.
The dandelion leaves should be harvested in spring, when they are in their balsamic period and have the highest concentration of active ingredients. It is important to collect them in less polluted areas, and collect just enough for personal consumption, so as not to affect the species. Once harvested, they should be washed and dried, and then consumed or dried or macerated. Dandelion leaves have a bitter taste that can add depth and intensity to salads, vegetable pestos, and fillings.
Even the dandelion roots can be eaten, although they are quite bitter: their main use is herbal. The balsamic period of the roots is autumn: after being harvested, they should be dried and then used in the preparation of dandelion infusion, a well-known natural remedy for various disorders, or dandelion coffee or yannoh, one of the most beloved traditional coffee substitutes, very similar to chicory coffee.
The dandelion roots are also used to make mother tincture or coated tablets, both taken as herbal remedies.
The dandelion infusion is very easy to make and is an excellent tonic, restorative, and digestive, as well as a diuretic, liver and blood purifier, useful in combating dyspeptic disorders.
To prepare it, use a tablespoon of dried dandelion roots per cup of water. Bring the water to a boil and let the roots infuse for about 10 minutes, covered, to preserve the active ingredients.
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The dandelion mother tincture can be easily made at home using the dried roots of the plant.
To prepare it, put about 100-150 g of dandelion root in a glass jar and then cover it with vodka. Let the roots macerate for 2 months, in a place protected from light and heat, shaking the jar 1-2 times a week.
After two months, you can filter everything and transfer the liquid to a dark bottle with a dropper. The mother tincture can be taken in a glass of water, and it is beneficial for combating the disorders we have already talked about, but also for relieving hangover symptoms, headaches, and addressing skin problems, allergies, and hives.
In case of digestive problems, to take advantage of the diuretic, hepato-biliary, and purifying effect of dandelion, you can take both the herbal tea or decoction and the mother tincture.
The recommended doses are about 3-6 grams of dandelion root per day in two to three cups of water, or 40 drops of mother tincture three times a day, preferably after meals.
As for fresh food, there are no recommended dosages, although it is advisable not to consume more than 250-300 grams per day, taking care to alternate it with other vegetables.
Dandelion does not have particular contraindications, provided that there is no particular sensitivity or intolerance to the Asteraceae family and that the recommended quantities are consumed. When should dandelion not be taken? The presence of bitter principles in dandelion could cause side effects and gastric disturbances in those suffering from peptic ulcers, gastritis, gastroesophageal reflux, hyperchlorhydria, or gallstones.
Dandelion is also contraindicated in case of obstructions of the bile ducts and ileum, that is, in case there is a blockage of intestinal functionality at the level of the ileocecal valve.
As we have said, dandelion is one of the most well-known remedies in folk medicine, used in different traditions since ancient times. In traditional Chinese medicine, Taraxacum mongolicum is used, which is recognized for its antiseptic and anti-inflammatory properties, which have led to its use in joint inflammations. Subsequently, Taraxacum officinalis has also been used for the same disorders, with good results.
In traditional medicine, dandelion is considered a "messenger of renewal", probably because of its yellow color and spring flowering. The yellow color, together with the bitter taste in popular tradition, is associated with hepatic use: the Doctrine of Signatures believed that these characteristics were similar to those of bile.
In the Renaissance, it was instead argued that the plant was under the rule of Jupiter, who intervenes to bring order and peace among the quarrelsome of Olympus, just as dandelion restores order and peace in the body by detoxifying and purifying it.
