The dandelion has been a staple of the traditional herbal pharmacopeia for centuries. In Europe, the dandelion is still well respected as the nutritional and medicinal powerhouse that it is and here in the US we are beginning to rediscover the benefits of dandelion and dandelion root in our diets.
Among other things, dandelion root and other plants of the dandelion have been used as a gentle laxative, digestive aid, to treat liver and kidney problems and to relieve inflammation, boils, fevers and diarrhea. It also greatly aids in healthy digestion. While the dandelion is still regarded as a noxious weed here in the US, in Europe dandelion greens are often added to salads and is highlt regarded as a healing food.
Dandelion root provides vitamin A, C, D and B complex, as well as zinc, iron and potassium. Because of its iron content, it is widely usedas a remedy for all liver ailments and has a diretic effect that can help rid the liver of toxins. Some other benefits of the herb are:
*Treatment of anemia
*A mild laxitive and promotes regularity
*Lowering cholesterol
*Because of its positive effects on the liver and digestion, dandelion root may help boost the effectiveness of other vitamins, minerals, and other nutrients.
It can be eaten raw, a tea can be brewed of the loose leaves and root, a tincture form, or in capsules. I believe the tea or the tinctute form is the most effective way. The spring /summer season is the perfect time to do a 2-3 week interval of 30 drops of the tincture 2 times a day. This may be less work than brewing the loose leaves, but by all means if you prefer this method.....I encourage you to do so. Nothing beats the potency and power of the herb and root itself....however the tincture is a close second in my book. Till next time.
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