Dandelion: Benefits, Uses and Preparation

Dr. Boris Wydoff

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

What does this plant look like and how can you distinguish it from others?

Common dandelion is a perennial plant with a strong taproot. It is well known for its yellow flower heads and fruits with flying hairs. The ripe 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 survives even where other species disappear.

For medicinal 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 is released. When dried, it becomes darker. The dry root is wrinkled, dark brown, without smell, with a mucilaginous, bitter and slightly sweet taste.

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

The leaves also have a mucilaginous and bitter taste. Very young leaves are used as salad greens. The German name for a salad made from young leaves contains 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 rosette of leaves close to the ground, has a taproot with milky sap and fruits with flying hairs that are carried by the wind.

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

What benefits does it bring to the body?

According to herbal medicine references, interest in dandelion is primarily connected with its bitter substances and the composition of the root. The plant is traditionally used as a bitter herb and also as a choleretic remedy.

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

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, protein substances, organic acids, resins, rubber, tannins, carotenoids, flavonoids and fatty acids.

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

Which parts of the plant are used for medicinal purposes?

The use of common dandelion in herbal medicine is mainly connected with the 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 to prepare pill masses.

The root with herb is called *Radix cum Herba Taraxaci*. For this raw material, a cold extract and use of the 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 cooked form. Leaves can be added to salads after first reducing the bitterness.

History of the plant's use

The medicinal properties of dandelion have been known for a long time. Old 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 are associated with the origin of the Latin name *Taraxacum*. It is linked to Greek words related to eye diseases, wild lettuce and calming effects.

How to properly prepare dandelion drinks?

How to brew common dandelion depends on the form of the raw material. For root with herb, a cold extract is indicated in a reference book: 1 teaspoon of raw material. For the 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 contains a separate recipe with dandelion and burdock roots. Take 1 tablespoon each of finely chopped dandelion and burdock roots, pour over 3 glasses 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 method or a universal dosage for internal use.

Young leaves are also 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 dandelion be eaten and how should it be prepared?

Young dandelion leaves are edible greens. In spring they are more tender than in summer and are suitable for salads. As the plant ages, the leaf becomes 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 frying pan in vegetable oil with 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, then drained in a colander. The cooking water is saved. Onion with flour or finely ground oats is fried in vegetable oil, vegetable broth is added and brought to a boil. After that, salt, garlic or nutmeg flowers are added, chopped greens are placed in the mixture and seasoned with the vegetable mixture.

In folk culinary tradition, "dandelion honey" is also known. The 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 part of the plant 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. At the same time, specific harvesting times differ for different types of raw material.

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

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

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

How to properly dry and store roots?

After digging, the roots are cleaned of leaf remains, small branches, the root tip and root crown. Then they are washed. The prepared roots are air-dried for several days. This stage continues until milky sap stops being released from the root. After drying, the roots are spread out in a single layer for 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 necessary. Reference books separately emphasize the importance of choosing the right location and treating wild plants carefully.

How to find common 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 tea made from roasted root;
• liquid extracts or tinctures;
• root capsules.

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

Before buying, check the packaging:

• whether the name *Taraxacum officinale* is indicated;
• 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 herbal products depend on the country: for example, in the USA, dandelion supplements do not undergo prior FDA approval before being sold.

Are there contraindications and precautions?

It is important to consider common dandelion contraindications not only when using it as food but also when using concentrated herbal forms. The plant should not be used in case of allergy to dandelion or other plants of the Asteraceae family. Allergic reactions, skin rashes and contact dermatitis are possible. Other undesirable reactions described include heartburn, stomach discomfort and mild diarrhea with high consumption. A decrease in blood sugar levels is possible.

According to current safety data, medicinal doses and concentrated dandelion forms 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 from a very large amount of tea has been described: drinking about 2.4–3.5 liters per day was associated with hyperoxaluria. Leaf preparations are not used in cases of 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. If you regularly take medicines, it is better to discuss the use of dandelion medicinal forms with a doctor beforehand.

Pregnant and breastfeeding women are not recommended to use medicinal dandelion forms in amounts above food quantities. Medicinal preparations from leaves and roots are not recommended for children under 12 years due to insufficient safety data.

When a doctor is needed

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