Dandelion, a common herb native to Greece, has green, oblong leaves and small yellow flowers, and is widely used in Traditional Chinese Medicine to cleanse the liver. The name dandelion is derived from the Greek words "taraxos," meaning disorder, and "akos," meaning remedy. Dandelion's origins in North America go back to the early colonists who brought the plant from Europe for its medicinal uses. Soon its benefits were recognized by Native Americans who also reaped the benefits of the plant's medical and nutritious properties, according to AltMD.com. Consult a qualified physician prior to using dandelion medicinally.
Nutritional Properties
Dandelion is a nutrient-rich herb that contains various trace minerals, along with vitamins A, B C and D. Additionally, the herb contains high levels of anti-oxidants, which fight free radical damage. A cup of dandelion tea offers more iron and calcium than a serving of spinach and more beta-carotene than a serving of carrots. The dandelion leaf's high potassium content replenishes any potassium lost from the kidneys when the herb is used as a diuretic, according to AltMD.com.
Medicinal Properties
Dandelion roots and leaves contain the most potent concentrations of the plant's medicinal properties. Traditional Chinese Medicine recommends dandelion tea for the treatment of liver and gallbladder disorders, including hepatitis, jaundice, red or swollen eyes and skin abscesses, according to "Acupuncture Today." It increases the flow of bile, alleviates indigestion and removes excess water from the kidneys as a diuretic.
Dosage and Preparation Recommendations
The recommended dose of dandelion for the preparation of a herbal decoction is 3 to 5 g of dried dandelion root steeped in boiled water for 10 to 15 minutes, or 1 to 2 tsp. of a dandelion tincture in a cup of hot water, three times per day. Specifically, when dandelion tea is used as a diuretic, add 4 to 10 g of dried leaves to 1 cup of boiling water, and consume three times per day, according to "Acupuncture Today." The prepared teas can be stored in the refrigerator for about two days with a tablespoon of lemon juice added to preserve the active constituents.
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