Dandelion
Dandelion (Taraxacum officinale)
Brief Background:
Dandelion is a member of the Asteraceae/Compositae family closely related to chicory. It is a perennial herb, native throughout the northern hemisphere, found growing wild in meadows, pastures and waste grounds of temperate zones.
Dandelion root and leaf are used widely for gastrointestinal ailments. Some modern naturopathic physicians assert that dandelion can detoxify the liver and gallbladder, reduce side effects of medications metabolized by the liver, and relieve symptoms associated with liver disease.
Dandelion acts as a diuretic. Cleanses the blood, and increases bile production. Reduces serum cholesterol and uric acid levels. Improves functioning of the kidneys, pancreas, spleen, and stomach. Relieves menopausal symptoms. Useful for abscesses, anemia, boils, breast tumors, constipation, fluid retention, jaundice, and rheumatism. Believed to help prevent age spots and breast cancer. Dandelion leaves are a source of vitamin A, containing up to 1,400 IU per 100g. Dandelion is used as a salad ingredient, and the roasted root and its extracts are sometimes used as a coffee substitute.
Expert Opinion and Historic Precedent: Dandelion root has been used like other bitter herbs, to improve appetite and treat minor digestive disorders. Modern naturopathic physicians consider dandelion to have the ability to detoxify the liver and gallbladder, reduce the side effects of medications processed by the liver, and relieve symptoms of diseases in which impaired liver function plays a role.
