Dandelion

Dandelion is a common plant found worldwide, grown commercially in the United States and Europe. It grows to a height of 12 inches, producing spatula-like leaves and yellow flowers that bloom year-round. As it matures, the flower develops into its characteristic puffball, which contains seeds that are dispersed by the wind. Both the leaves and roots are used in herbal supplements.

Dandelion is widely used as a food. Its leaves are used in salads and teas, while the roots are sometimes used as a coffee substitute. Dandelion leaves and roots have been used for hundreds of years to help with liver, gallbladder, kidney, and joint conditions. In some herbal traditions, dandelion is considered a blood purifier and used for other health concerns.

The bitter compounds in the leaves and roots help stimulate digestion and are mild laxatives.  These bitter principles also increase bile production in the gallbladder and bile flow from the liver. For this reason, dandelion is often recommended by herbalists to people with sluggish liver function due to high alcohol consumption or an unhealthy diet. The increase in bile flow may help improve fat and cholesterol metabolism in the body.

The primary constituents responsible for dandelion’s action on the digestive system and liver are taraxacins. These constituents are sesquiterpene lactones of the eudesmanolide and germacranolide type, unique to dandelion.  Dandelion is also a rich source of vitamins and minerals. The leaves contain high amounts of vitamin A as well as moderate amounts of vitamin D, vitamin C, various B vitamins, iron, silicon, magnesium, zinc, and manganese.