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Dandelion - Taraxacum officinale
Common Names: Dandelion, Common Dandelion, Lion’s Tooth, Blowball, Puffball, Taraxacum, Taraxaci Herba, Taraxaci Radix, Taraxacum officinale, Taraxacum officinale vulgare, Taraxacum dens-leonis, Wild Endive, White Endive, Dent-de-Lion, Diente de León, Tete de Moine, Maskros, Voikukka, Voilill, Irish Daisy, Tarashaquq, Tharakhchakon, Yellow-gowan
Latin Name: Taraxacum officinale
Origin: Africa, Asia, Australia, Europe, South America, North America
Short Introduction
Dandelion is often considered more of a weed than a medicinal plant, which is why it is commonly found untouched in many desirable locations. This herb is incredibly easy to grow – simply scatter a few seeds in a spot with direct sunlight (or even partial shade), moderate moisture, and ordinary garden soil, and before long, the plant will emerge. Dandelion is quite frost-resistant, making it suitable for outdoor cultivation rather than indoors.
Many parts of the plant can be harvested, but the root is the most well-known and useful section — it’s also the official “pharmacopoeial” part in many herbal reference books, listed as Radix Taraxaci. The root is best collected in spring around March or April (before flowering). After washing, it should be dried in the shade, in the sun, or artificially at about 50°C. Proper drying is crucial since moist roots quickly become moldy. Once dried, roots can attract worms and mice, so storing them in airtight containers is highly recommended to maintain their quality.
Detailed Description
One of the most widespread herbs in the Czech Republic, dandelion offers surprising benefits.
Botanical Information
Dandelion is a perennial herb reaching 1–4 cm in width and up to 70 cm in height (often about 40 cm). It has a long, carrot-like taproot. The basal leaves are lance-shaped with deeply rounded, jagged edges and measure between 5–45 cm long and up to 10 cm wide, forming a rosette. The leaf stalk is straight, simple or with paired 'wings'. Dandelion’s stem is slightly hairy, hollow, with a pinkish, fibrous surface, and it grows upright, topped with a rosette of leaves. The inflorescence consists of yellow flower heads, each made up of about 200 tongue-shaped, bisexual florets.
The plant contains latex-bearing ducts with a bitter sap. Flowering occurs from April to August. Dandelion reproduces primarily by apomixis (asexual seed formation producing offspring nearly identical to the parent), but pollination by various insects also occurs. Its fruit is a grey or greenish-brown achene with several ribs, sharp edges, and topped with a white tuft, enabling seeds to be easily dispersed by wind over long distances.
Origin and Distribution
Dandelion is found almost everywhere throughout the temperate zone of the northern hemisphere, including the Americas, Asia, and Europe. Some species have also spread into tropical regions (Australia, Brazil, etc.). Dandelion possibly originated in Greece or the northern Himalayas and spread through the Mediterranean and into temperate, steppe, and arctic climates from Eurasia to northern Africa, ranging from subtropical climates to tundra biomes. Today, dandelion can be found in arctic or subarctic environments in the Americas, mountain or alpine zones in New Zealand or Australia, and in moist and seasonal tropics of Oceania.
Dandelion commonly thrives in dry meadows, along paths, gardens, and as a free-growing weed in fields. It is a nitrophilous species, preferring nitrogen-rich soils. In recent years, dandelion has spread rapidly, partly because lush, well-maintained pastures have disappeared, allowing it to colonize neglected areas. Formerly, meadows were heavily fertilized, and in those ex-agricultural sites, dandelion often thrives.
Usage / Dosage
Dandelion is valued both in home kitchens and traditional herbal medicine, with time-tested remedies passed down through generations. The plant is an important bee forage, forms the basis of herbal salads, and is even used to make wine. For medicinal uses, the root (collected before flowering in March–April), leaves, and aerial parts are gathered, with the root offering the widest range of applications. The dried, roasted, and ground root can also be made into a type of “flour”.
People in northern countries used dandelion as a substitute for lettuce during the winter, and the root sometimes serves as an alternative to chicory root. In some countries, dandelion is used in cheese making because of its proteolytic enzymes, which help coagulate milk. All parts of the plant can be used in soups, main dishes, desserts, and beverages (wine, beer, tea, and a coffee substitute).
Animal studies have found dandelion to be an excellent way to enrich and diversify livestock diets, improving milk yield and quality, and alleviating certain animal diseases. The herb contains an optimal composition of proteins and minerals; its only drawback is a bitter taste when fresh, which is not favored by all ruminants.
In traditional medicine, dandelion is used for inflammation of the urinary system, notably urinary tract infections and kidney stones. It is also believed to increase bile production and help dissolve gallstones. Throughout Europe, the dandelion root has been treasured as a diuretic and digestive aid.
In Canada, a registered herbal medicine with dandelion root extract is used as a diuretic. In Asian folk medicine, it is used as a mild laxative, to stimulate appetite, and as a bitter tonic to support digestion. Some cultures use latex from the root externally to treat warts.
Dandelion root has been used for centuries in Europe to improve liver function, lower cholesterol, reduce blood pressure, aid weight loss in obese individuals, and treat gallbladder disorders. It is also reported to act as a diuretic, laxative, and antidiabetic to lower blood sugar. Further, it is used for infectious diseases (especially viral infections), constipation, and rheumatism, utilizing its antioxidant and anti-inflammatory activities.
A Japanese lab reported in 1998 that dandelion root extract shows greater antioxidant activity than other herbs tested. In Canada, a natural tonic called Matol, containing dandelion root and 13 other herbs, has long been sold.
Laboratory studies have described the promising effects of dandelion root substances on tumor tissue in rats, showing inhibitory effects on tumors and metastases, suggesting potential in cancer therapy. Other studies have examined its effects on kidney stones (urolithiasis) and its ability to dissolve stones due to saponin compounds. Some substances show anti-allergenic potential, successfully used in clinical immunotherapy.
Owing to evidence from various scientific papers and case reports, national health organizations have recognized dandelion’s medicinal properties. The root has been acknowledged as a natural antioxidant that supports stomach and liver function. It is also evaluated as a digestive stimulant and prebiotic, supporting a healthy gut microbiome, and helps restore normal urinary tract function.
Active Compounds
The main storage sugar is the polysaccharide inulin (as in all Asteraceae), suitable for diabetics. Other key constituents are bitter compounds (taraxacin, taraxasterin, lactucopicrin), phytoncides, tannins, flavonoids (luteolin, apigenin, isoquercitrin), terpenoids, triterpenes (taraxasterol, taraxerol), sesquiterpenes, choline, inositol, sterols, amino acids, resins, essential oils, latex, minerals (copper, manganese, potassium), caffeic acid, nicotinic acid, p-hydroxyphenylacetic acid, and tartaric acid.
Traditional Dosage
For dandelion root tea, use 1 heaping teaspoon of dried root (or two small spoons), boil in about 250 ml water, and steep for 15 minutes (recommended for digestive, stomach, or kidney issues as well as heartburn and acid reflux). Other sources recommend 2–8 grams of dried root for making an infusion or tea, or 1–2 tablespoons of tincture daily. For increased diuresis, dandelion root infusion can be taken up to three times daily in equal amounts.
