Dandelion: More Than Just a Weed
Aug 16, 2023
Dandelion: More Than Just a Weed
Dandelion (Taraxacum officinale) is believed to be native to Europe, but it has now spread to the entire northern hemisphere. It is known as a common weed and the bane of anyone looking to grow the perfect yard. Dandelion is tenacious and can easily spread through the landscape with its puffy white seeds. But, did you know, this plant has health-supporting properties as well?
Traditionally, it has been used for kidney, liver, and gallbladder disorders. Dandelion has been found to help prevent cholesterol build-up in the arteries; it is also anti-inflammatory. It supports the immune system, is antibacterial, and can help support a healthy blood sugar as well. The leaf has more of a diuretic action to support the kidneys while the roots are more detoxifying to support the liver and gallbladder. The entire dandelion plant is edible, though different parts of the plant have different properties.
It is a good source of vitamins A, B, C, E, and K, and minerals such as calcium, magnesium, and iron. It is also high in potassium, providing almost 400 mg per 100 grams of dandelion leaf. This herb can be eaten raw or cooked with young raw leaves commonly added to springtime salads in Europe. Roasted dandelion root can even be used as a replacement for coffee.
Dandelion also comes in supplements which may be more palatable for some folks as dandelion has a more bitter flavor. It is recognized as safe, but the U.S. Food and Drug Administration doesn't recommend consuming over twelve grams of aerial parts or three grams of the root in one day. If you tend to have allergies, use dandelion with caution. A doctor's supervision is recommended as you may suffer adverse reactions from its use.
