Dandelion
- Origin
- Europe
- Part used
- Flowers, Root
- Tradition
- Traditional ethnobotany
A quiet companion of meadows and pathways, the dandelion was long regarded by herbalists as the spring plant par excellence, well suited to accompanying the body's renewal after winter. Its jagged, tooth-edged leaves gave the plant its name (from the French "dent-de-lion," lion's tooth), but it is the whole plant, root included, that has traditionally been put to use. Its presence in European gardens is so familiar that the richness of its old uses is sometimes overlooked.
Traditional uses
Support for digestion
Dandelion root was traditionally used to accompany difficult digestion and stimulate the appetite, particularly as part of a spring cure.
A plant for detox cures
Leaves and root featured in so-called "detoxifying" preparations, meant to support the body's elimination functions after winter excess.
Traditional liver comfort
In European folk tradition, dandelion is associated with healthy liver and gallbladder function, hence its old nickname "mole's herb" and its use as a bitter tea.
A tonic food plant
Young leaves were eaten in salads in spring, valued as a general tonic and source of vitality after the cold season.
Before you use it
Not advised in cases of bile duct obstruction or known gallstones. As a precaution, avoid during pregnancy or breastfeeding without professional guidance. People allergic to plants in the daisy family (Asteraceae — marguerite, chamomile, arnica) may be sensitive to dandelion. If taking medication (diuretics, anticoagulants), consult a healthcare professional before starting any cure.
The detailed notebook
- Prepared as a paste or decoction
- Traditional duration of use
- Known contraindications
- Related species and their uses
Where to find it
Partner herbalists — available with the detailed notebook.
Sources
Wikipedia