The common dandelion is a member of the Asteraceae family of flowering plants native to Europe and North America. Two species in particular, Taraxacum officinale and Taraxacum erythrospermum, are familiar to most gardeners as nuisance weeds. They are also edible, from flower to root. Dandelion root, which contains caffeic acid, is traditionally harvested in autumn and prepared as a coffee substitute. Roasted dandelion root may also have medicinal properties.
Historical Use
According to the University of Maryland Medical Center, dried or roasted dandelion root has historically been used in Native American medicine to treat liver disorders, inflammatory skin conditions and gastrointestinal complaints. The "Physicians' Desk Reference for Herbal Medicines" includes several additional conditions for which dandelion root has traditionally been used as a treatment, including hemorrhoids, gout, urinary tract infections, gallbladder disorders, kidney stones and diabetes.
Modern Medicinal Use
According to the "Physicians' Desk Reference for Herbal Medicines," preparations made from dried, roasted dandelion root provide diuretic effects by increasing water and sodium output from the kidneys. As an added bonus, the roots provide an unusually high amount of potassium, which is typically depleted with the use of conventional diuretics.
In Chinese medicine, dandelion root is used to treat urinary disorders and mastitis, while in Ayurvedic medicine, the root is used to address ulcers, jaundice, kidney disease, biliary stones and tuberculosis. In Europe, the German Commission E, a regulatory agency similar in function to the U.S. Food and Drug Administration, has approved the use of dandelion root preparations to treat urinary tract infections, dyspepsia, loss of appetite and liver and gallbladder disorders.
The University of Maryland Medical Center states that there is scientific evidence to show that dandelion root may enhance liver and gallbladder function, stabilize blood glucose levels and reduce levels of serum cholesterol and triglycerides.
Nutritional Value
In addition to an abundance of potassium, roasted dandelion root also provides calcium, zinc, magnesium, silicon, iron, choline, manganese, copper and vitamins A, C, D, and B complex.
Preparation
You can easily roast dandelion roots at home by baking the dried and cut roots on a non-greased baking sheet for 5 minutes in a 300-degree Fahrenheit oven. Roasting is complete when the roots have turned dark brown. The roasted roots can then be ground and stored in a cool, dry place. Do not refrigerate.
Roasted dandelion root can be "cut" with coffee grounds and prepared as you would regular coffee. Other traditional blends include mixing dandelion roots with roasted chicory roots, or ground cinnamon.
Safety Considerations
According to the University of Maryland Medical Center, dandelion preparations may increase the effects of antacids and certain bipolar medications, namely lithium. Some people with a known sensitivity to plants in the daisy family may experience an allergic reaction. Check with your doctor if you have diabetes, liver or gallbladder disease or if you are taking any medications before using roasted dandelion root for medicinal or culinary purposes.
References
- University of Maryland Medical Center: Dandelion Root
- "PDR for Herbal Medicines"; Thomas Fleming, Chief Editor, et al; 2000
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