Dandelion (Taraxacum Officinale).
Taraxacum Officinale is the
Latin name for dandelion, a perennial herb native to the
northern hemisphere. While most people today find dandelion bothersome as a
weed, dandelion enjoys a long history in traditional herbal medicine. Native
Americans used it to treat kidney disease, indigestion, and heartburn. Arabian
medicine prescribed it to treat liver disease. Chinese medicine used it in
combination with other medicines to treat hepatitis and upper respiratory tract
infections, including bronchitis and pneumonia.
Early colonists brought it
here where indigenous people saw its value and used dandelion for its medical and nutritional benefits. Dandelion
root and leaves have been used for centuries to treat liver,
gall bladder, kidney, and joint problems. In some countries,
dandelion root is considered a blood purifier and is used for
ailments such as eczema and cancer. Dandelion has also been used to
treat poor digestion, water retention, and diseases of the liver, such as
hepatitis.
Dandelion is a source of potassium, sodium, calcium, phosphorus, and iron. The
leaves are a richer source of vitamin A than carrots and contain some amounts of
vitamins B, C, and D. The bitter compounds in the leaves and dandelion root help
stimulate digestion and are mild laxatives. Dandelion also increases bile production and helps
those with a sluggish liver. Dandelion can also benefit the pancreas, kidneys, stomach,
and spleen. It may also provide relief for rheumatism and arthritis.
Dandelion flowers are an excellent source of lecithin, a nutrient that elevates
the brain’s acetylcholine, a substance that helps maintain brain function and
may play a role in slowing or even stopping the progression of Alzheimer’s
disease. The plant is known to contain mannite or manntol, a substance known to
be specifically useful for calming the nerves and generally reducing excessive
restlessness and tenseness.
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