Dandelion leaf

History of Dandelion leaf

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 from the Dandelion leaf

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.

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

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

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