Dandelion Benefits, Uses and Precautions

Dr. Boris Wydoff

Dandelion (\*Taraxacum officinale\*) is a widespread plant whose root, leaves, and the whole plant are used. In herbal medicine, it is valued for bitter compounds, inulin, mucilage, and other substances. Reference books describe dandelion as a bitter herb and a choleretic remedy, while young leaves are used as edible greens.

How does dandelion look and how is it different from a common dandelion?

Dandelion is a perennial plant with a strong taproot. It is well known for its yellow flower heads and fruits with parachute-like hairs. Mature fruits are carried away by the wind.

The plant is widespread throughout Europe. It grows in rich meadows, along roadsides, and in gardens. Young leaves appear in early spring and are used not only in herbal medicine but also as food.

Dandelion flowering occurs from April to June and sometimes continues until July. This period should not be confused with other plants that have different flowering times.

Dandelion easily adapts to environmental conditions. It can be found in meadows, vegetable gardens, forest edges, pastures, streets, parks, and lawns. The plant tolerates trampling and grazing, so it often remains even where other species disappear.

The term "common dandelion" is often used in everyday speech for different representatives of the genus \*Taraxacum\*. In botanical descriptions, dandelion (\*Taraxacum officinale\*) is distinguished as a plant used in herbal medicine and food applications.

For herbal raw material, the root with herb and the separate root are used. In the first case, the leaf rosette and buds are collected. The separate root is harvested in late autumn, when the leaves begin to wilt.

The fresh root is fleshy and juicy. If it is cut or broken, white milky sap appears. When dried, it becomes darker. The dried root is wrinkled, dark brown, odorless, with a mucilaginous-bitter and slightly sweet taste.

A characteristic structure can be seen in a cross-section of the root. In the center there is yellow wood, surrounded by a brown ring. Then comes a light inner bark with dotted brown streaks of milky vessels and a thin outer bark.

The leaves also have a mucilaginous-bitter taste. Very young leaves are used as salad greens. The German name for a salad made from young leaves includes the word \*Pissenlit\*.

How can it be distinguished from similar plants?

When collecting, it is important to pay attention not only to the yellow flowers but also to the whole appearance of the plant. Dandelion forms a leaf rosette close to the ground, has a taproot with milky sap, and fruits with parachute-like hairs that spread by wind.

The plant has many closely related forms within the genus, but they are used in the same way. That is why botanical descriptions mention a large number of so-called elementary dandelion species.

What benefits does dandelion provide?

According to herbal medicine references, the benefits of dandelion are mainly associated with its bitter compounds and root composition. The plant has traditionally been used as a bitter herb and also as a choleretic remedy.

Bitter substances are important for digestion. Herbal texts describe dandelion as a plant used when appetite is reduced and to support digestive processes. The root contains taraxacin, a bitter compound. In addition, sugar, inulin, mannitol, mucilage, traces of tannins, wax, protein, potassium and calcium salts have been found. The herb contains a lot of mucilage and gums. Sugar and the resinous substance leontodin have also been described. Leaves and flower stalks contain inositol.

Inulin is a storage carbohydrate of the plant. It accumulates especially in the root in autumn. Guides to wild plants also consider young leaves and roots as food ingredients.

According to botanical references, other substances in the whole plant have diuretic properties. Therefore, dandelion is traditionally associated not only with digestion but also with kidney function. The roots also contain other compounds: fructose, glucose, sucrose, proteins, organic acids, resins, rubber, tannins, carotenoids, flavonoids, and fatty acids.

Older herbal books describe the use of the root and whole plant as \*amarum resolvens\*. In modern practice, traditional forms most often mentioned are root extract and powder. Fresh juice from young plants was previously used for so-called spring treatments, but this is a historical description of use.

Which parts of dandelion do people use?

Dandelion is mainly used by people in the form of root and herb. Reference books describe the root as a bitter herb and choleretic remedy.

The root can be used separately or together with the herb. Medicinal forms include thick extract and root powder. Powder \*Pulvis Radicis Taraxaci\* was used for preparing pill masses.

The root with herb is called \*Radix cum Herba Taraxaci\*. For this raw material, a cold extract and the use of extract are described.

Young leaves have a different purpose. They are used as food, especially in early spring while they remain tender. Older leaves become very bitter and are less suitable for salads.

Guides to wild plants also describe the use of roots before flowering in boiled form. Leaves can be added to salads after first reducing their bitterness.

History of plant use

The medicinal properties of dandelion have been known for a long time. Older sources mention the use of fresh plant juice and leaves in folk practice. The medieval physician Avicenna described the use of dandelion juice and fresh parts of the plant.

Several versions exist regarding the origin of the Latin name \*Taraxacum\*. It has been linked to Greek words related to eye diseases, wild lettuce, and calming effects.

How to take dandelion and how to prepare drinks?

How to take dandelion depends on the form of the raw material. For root with herb, a reference book indicates a cold extract: 1 teaspoon of raw material. For extract, an amount of 10–20 drops is given.

These details refer to specific medicinal forms. Therefore, they should not automatically be applied to any homemade infusion or decoction made from roots.

Folk literature provides a separate recipe with dandelion and burdock roots. Take 1 tablespoon each of finely chopped dandelion and burdock roots, pour in 3 cups of water, and leave overnight. In the morning, boil the mixture over low heat for 7 minutes, then leave covered for another 20 minutes and strain.

This is a traditional folk method of preparing a plant infusion. It should not be considered an established modern treatment plan or universal dosage for internal use.

Young leaves can also be used without preparing a medicinal drink. They can be added to salads. If the greens have already become bitter, cooking recipes use stewing or brief pre-boiling.

Can you eat dandelion and how do you prepare it?

Young dandelion leaves are edible greens. In spring they are more tender than in summer and are suitable for salads. As the leaves age, they become tougher and noticeably more bitter.

Before preparing a salad, young leaves can be kept in cold salted water for 10–20 minutes to reduce bitterness. After that, they are added with egg, herbs, and vegetable oil.

A guide describes a method for preparing more mature leaf rosettes. They are stewed whole in a pan with vegetable oil, a small amount of water, and a pinch of salt under a closed lid over low heat.

There is also a general recipe for young wild vegetables, including dandelion. Washed leaves are placed in boiling water, cooked briefly, and then drained in a colander. The cooking water is saved. Onion with flour or finely ground oats is fried in vegetable oil, poured with vegetable broth, and brought to a boil. Then salt, garlic, or nutmeg flowers are added, chopped greens are placed in the mixture, and it is seasoned with the vegetable mixture.

In folk cooking traditions, "dandelion honey" is also known. Flowers are covered with sugar, tightly closed, and left in the sun for two weeks. This product belongs to culinary preparations, not an established medicinal form.

What time of year is best for harvesting?

The timing depends on the plant part and the purpose of the raw material. Dandelion root with herb is collected in spring, at the beginning of flowering. The leaf rosette and buds are taken. The separate root is harvested in late autumn, when the leaves begin to wilt.

One guide gives a wider harvesting period for dandelion — from April to October. However, the exact harvesting time differs for different types of raw material.

Young leaves are best collected in spring. At this time they are juicy and tender. Later, the leaves become coarse and very bitter.

When collecting wild plants, it is important to consider the growing location. Reference books recommend paying attention to areas where plants grow without the use of mineral fertilizers and pesticides. Raw material is collected in baskets, cloth bags, or paper bags.

Collection is carried out so that the plant is not damaged more than necessary. Dandelion's strong root allows it to quickly form new shoots, but careful treatment of natural growth areas remains an important rule.

How to properly dry and store roots?

After digging up, roots are cleaned of leaf remains, small branches, the root tip, and the root collar. Then they are washed. Prepared roots are air-dried for several days. This stage continues until milky sap stops appearing from the root. After drying, the roots are spread out in a single layer for final drying. When dried, they should retain the characteristic features of the raw material: a wrinkled surface and dark brown color.

When collecting yourself, it is important not to prepare more raw material than needed. Reference books separately emphasize the importance of choosing the right location and treating wild plants carefully.

How to find dandelion abroad

Outside Russian-speaking countries, this plant is usually searched for under local names:

• USA: dandelion. In Latin — \*Taraxacum officinale\*.
• Germany: Löwenzahn. In Latin — \*Taraxacum officinale\*.
• France: pissenlit. In Latin — \*Taraxacum officinale\*.

You can find:

• dried root, leaves, or herb with root;
• tea bags, including roasted root tea;
• liquid extracts or tinctures;
• capsules with root.

You can look for the plant in health food stores, herbal and tea shops, pharmacies, and online stores. In Germany, also check Apotheke and Reformhaus.

Before buying, check the packaging:

• whether the name \*Taraxacum officinale\* is listed;
• which part of the plant is used: root, leaf, or herb with root;
• whether the product is a medicinal herbal product or an ordinary tea/supplement;
• whether there is organic certification, if this is important.

Rules for selling and labeling plant products depend on the country: for example, in the USA, dandelion supplements do not undergo FDA pre-approval before being sold.

Are there contraindications and precautions?

Dandelion contraindications are important to consider when using not only food amounts but also concentrated plant forms. The plant should not be used with an allergy to dandelion or other plants from the Asteraceae family. Allergic reactions, skin rash, and contact dermatitis are possible. Other unwanted reactions described include heartburn, stomach discomfort, and mild diarrhea with excessive consumption. A decrease in blood sugar levels is possible.

According to current safety data, medicinal doses and concentrated forms of dandelion have been studied only to a limited extent. Normal food amounts differ from the use of large doses of plant material. A case of toxicity has been described with a very large amount of tea: drinking about 2.4–3.5 liters per day was associated with hyperoxaluria. Leaf preparations are not used with impaired bile flow, inflammation of the bile ducts, liver diseases, gallstones, other diseases of the biliary system, and active peptic ulcer disease.

Leaf preparations require caution in kidney failure, disorders of sugar metabolism, and heart failure because of possible effects on potassium levels.

Caution is also needed with simultaneous use of diuretics, blood sugar control medications, anticoagulants, and antiplatelet agents. With regular medication use, medicinal forms of dandelion should preferably be discussed with a doctor beforehand.

Pregnant and breastfeeding women are not recommended to use medicinal forms of dandelion in amounts higher than food quantities. Children under 12 years old are not recommended to use medicinal preparations from leaves and root due to insufficient safety data.

When should you see a doctor?

Dandelion can be used as a food plant and as part of traditional herbal medicine, but herbal remedies do not replace diagnosis of disease. A doctor's consultation is needed for persistent or severe symptoms, as well as before using concentrated forms with chronic conditions. It is especially important to discuss plant use with a specialist:

• during pregnancy and breastfeeding;
• in children;
• with liver and gallbladder diseases;
• with kidney diseases;
• with chronic diseases;
• with regular medication use;
• if an allergic reaction or significant discomfort appears after use.

Boris Wydoff — naturopath and author, Ph.D. in nutrition. For over fifty years I have helped people restore health through nutrition, cleansing and the power of the mind — in Europe, America and Asia. About the author →

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