Dandelion or otherwise the medicinal taraxacum (Taraxacum officinale) is a herbaceous, perennial weed. It is especially known for the fluffy balls it forms, but it is also used as an herb. Other toponyms of dandelion are: mountain radish, wild radish, lettuce.
Description of the dandelion
Its leaves are lanceolate and toothed with a smooth texture. Hair appears on the underside of the leaves. The stems may be smooth or they may also have hairs. The plant has a vertical or creeping growth. It sprouts in autumn and begins to bloom in spring. Its flowers are yellow with the characteristic of opening in the morning and closing in the evening. Its fruit is achene. It forms small, white "parachutes" 6 mm wide that carry the seeds. Each plant produces up to 5.000 seeds.
Ingredients of dandelion
Dandelion is rich in vitamins A, E and C as well as minerals and trace elements such as potassium, calcium, manganese, iron and magnesium. Contains flavonoids and terpenoids.
Uses of dandelion
The dandelion plant has many culinary and medicinal uses.
- The leaves can be eaten either cooked or raw in salads.
- Wine is produced from dandelion flowers (dandelion flavored wine).
- Syrup is also produced from its flowers, as a substitute for honey.
- Dandelion root, after being roasted and ground, is used as a coffee substitute.
It is consumed as a decoction with the following properties:
- helps with constipation,
- helps with liver disorder,
- acts as an anti-inflammatory and antioxidant,
- has diuretic properties without causing potassium loss, as with some diuretics.
Side effects of dandelion
- Dandelion can cause severe allergic reactions in people allergic to weeds, chrysanthemums, calendula, chamomile, Achilles, daisies or iodine.
- It can also cause increased gastric acid secretion and heartburn.
- People with gallbladder disease should avoid the herb.
- Use in pregnancy or lactation is not recommended due to lack of clinical safety data for these conditions.
