Dandelion is a valuable herb
While many people think of the common dandelion (Taraxacum officinale) as a pesky weed, herbalists consider it a valuable herb with many culinary and medicinal uses. Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Its leaves are often used to add flavor to salads, sandwiches, and teas. The roots can be found in some coffee substitutes and the flowers are used to make certain wines.
In traditional medicine, dandelion roots and leaves have been used to treat liver problems. Native Americans also used dandelion decoctions to treat kidney disease, swelling, skin problems, heartburn, and stomach upset. Chinese medicinal practitioners traditionally used dandelion to treat digestive disorders, appendicitis, and breast problems (such as inflammation or lack of milk flow). In Europe, herbalists incorporated it into remedies for fever, boils, eye problems, diabetes, and diarrhea.
Today, dandelion roots are primarily used as an appetite stimulant and digestive aid while dandelion leaves are used as a diuretic to stimulate the excretion of urine.
Dandelion may be used in a variety of available forms.
Dried leaf infusion: 4 to 10 g three times a day
Dried root decoction: 2 to 8 g three times a day
Herb (stems and leaves): 4 to 10 g three times a day
Leaf tincture (1:5) in 30% alcohol: 100 to 150 drops three times a day
Powdered extract (4:1) leaf: 500 mg one to three times a day
Powdered extract (4:1) root: 500 mg one to three times a day
Root tincture (1:2) fresh root in 45% alcohol: 100 to 150 drops three times a day
While many people think of the common dandelion (Taraxacum officinale) as a pesky weed, herbalists consider it a valuable herb with many culinary and medicinal uses. Dandelion is a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. Its leaves are often used to add flavor to salads, sandwiches, and teas. The roots can be found in some coffee substitutes and the flowers are used to make certain wines.
In traditional medicine, dandelion roots and leaves have been used to treat liver problems. Native Americans also used dandelion decoctions to treat kidney disease, swelling, skin problems, heartburn, and stomach upset. Chinese medicinal practitioners traditionally used dandelion to treat digestive disorders, appendicitis, and breast problems (such as inflammation or lack of milk flow). In Europe, herbalists incorporated it into remedies for fever, boils, eye problems, diabetes, and diarrhea.
Today, dandelion roots are primarily used as an appetite stimulant and digestive aid while dandelion leaves are used as a diuretic to stimulate the excretion of urine.
Dandelion may be used in a variety of available forms.
Dried leaf infusion: 4 to 10 g three times a day
Dried root decoction: 2 to 8 g three times a day
Herb (stems and leaves): 4 to 10 g three times a day
Leaf tincture (1:5) in 30% alcohol: 100 to 150 drops three times a day
Powdered extract (4:1) leaf: 500 mg one to three times a day
Powdered extract (4:1) root: 500 mg one to three times a day
Root tincture (1:2) fresh root in 45% alcohol: 100 to 150 drops three times a day
No comments:
Post a Comment