Dandelion leaf: botanical image of the dandelion leaf plant

Dandelion leaf

Taraxacum Officinale Folia

Family: Asteraceae

Bio-Live: Dandelion leaf is a key herb in Bio-Live Liver.

Description: Long, shiny, jagged (lion’s teeth) leaves that radiate from the stem keep the plant well watered. Native to Europe, grows prolifically in meadows, fields and gardens.

Habit and cultivation: Widely known throughout the world as a weed, growing world wide in most conditions but loves a downpour. It is only worth collecting young leaves in late spring.

Actions (known for): Anti-rheumatic, bitter tonic (digestive), cholagogue, diuretic and laxative.

History: Mentioned by Arabic physicians in the 11th century and by Welsh physicians of Myddfai during the same period as a sort of wild endive. Derived from the Greek word taraxos meaning disorder and akos meaning remedy and the Latin dens leonis as both the leaves and flower head resemble the lion’s teeth and mane. It has long been used for its diuretic properties. The history of the roots’ medicinal properties connected to the liver is much shorter. It is a key ingredient in dandelion beer along with nettles and yellow dock. The flowers are still used in the making of dandelion wine in the U.K.

Parts used: Leaves.

Constituents (bio available chemicals): Carotene, hydroxyphenolic acid, mineral salts, sesquiterpene lactones and taraxcin.

Nutritional constituents: Vitamins: A, B, C, D. Minerals: potassium, iron and copper.

Indications: Cholecystitis, constipation, dyspepsia, gallbladder disorders, odema, odema premenstrual and oliguria.

Dosage: Liquid extract: (1.1). – 40-80ml. Infusion of dried leaf: – 4-10g. Fluid extract (25%) – 4-10ml. Fresh juice – 10-20ml 2 x daily.

Cautions for therapeutic doses: Can cause allergic reactions. Individuals with bilary conditions and gallstones should not take internally without consulting their health care professional.


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