The dandelion has been used as a medicinal herb for centuries, on many continents, particularly in Europe and China. The whole plant is used both internally & externally and is something of a panacea. Native Americans were using dandelion, long before the discovery of America, for a wide variety of ailments. Dandelion roots are rich in trace minerals and contain Lecithin, that emulsifies fat, lowers cholesterol and protects the cardiovascular system. The greatest effect of the leaves and roots are to promote a healthy liver and help detoxify any poisons and substances in the body. It is also beneficial in lowering blood pressure and aiding in digestion. The flowers have a greater concentration of lecithin than soya beans and reduce night blindness if used with vitamin A.

Dandelion is traditionally used as a tonic and blood purifier, for constipation, inflammatory skin conditions, joint pain, eczema and liver dysfunction, including liver conditions such as hepatitis and jaundice. An infusion of the root encourages the steady elimination of toxins from the body. It is a powerful diuretic but does not deplete the body of potassium like many other diuretics. It has such medicinal qualities as aperient, cholagogue, depurative, hepatic, laxative, stomachic, tonic.

Dandelion is used for the treatment of gall bladder, kidney & urinary disorders, gallstones, jaundice, cirrhosis, hypoglycemia, dyspepsia with constipation, oedema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, and acne. As a tonic, dandelion strengthens the kidneys. Applied externally the fresh juice is will fight bacteria and help heal wounds. The plant has an antibacterial action, inhibiting the growth of Staphococcus aureus, pneumococci, meningococci, Bacillus dysenteriae, B. typhi, C. diphtheriae, proteus. The latex contained in the plant sap can be used to remove corns and warts. A cosmetic skin lotion is made from the appendages at the base of the leaf blades, distilled in water, used to clear the skin and is effective in fading freckles.

The dandelion is very nutritious, having more vitamins and minerals than most vegetables, and it has a long history of use as a food in many countries. The young leaves, being less bitter, and flowers are eaten raw in salads. All the leaves are also cooked or boiled as a pot herb, flowers are often dipped in batter and fried, dried roots are used as a coffee substitute. Herbal wine is made from fermented flowers and is said by some to be very flavourful and medicinal. Extracts are used as flavour components in various food products, including alcoholic (e.g. bitters) and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins, puddings and cheese.

When placed in a paper bag with unripe fruit, the flowers and leaves release ethylene gas ripening the fruit quickly.

A liquid plant food is made from the root and leaves.

A dark red dye is obtained from the root and a yellow dye from the flowers.

DISCLAIMER: This page is intended for informational purposes only and is not a substitute for accurate diagnosis and treatment by a qualified health care professional. The author is neither a chemist nor an herbalist and has had no medical training whatsoever. The content herein is the product of research, not practical experience.