Roasted Dandelion Root Profile
Also known as- Taraxacum officinale.
Introduction
The common dandelion, enemy of well-kept lawns, is an exceptionally nutritious food. Its leaves and root contain substantial levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon. In almost every herbal healing tradition, the root of the dandelion has been used for the treatment of a variety of liver and gallbladder problems. In Traditional Chinese Medicine, the roots of various species of dandelions are also used as "herbs that cool the blood." Dandelions are through to correct the physiological reactions triggered by intense emotions that cause eyestrain or red, swollen, and painful eyes. They are used in teas and poultices for abscesses and sores, especially on the breast. The promote lactation and clear painful urinary dysfunction.
Constituents
The nutrients mentioned in the Introduction, plus bitter taraxacins (eudesmanolides), sitosterol, stigmasterol, alpha- and beta-carotene, caffeic acid, mucilage, and an unusually high potassium content.
Parts Used
The whole root, cut and dried. Roasting the root gives it a coffee-like taste making it easy to use on a daily basis.
Typical Preparations
As a tea
Summary
Dandelion root is one of the best herbal diuretics. It stimulates urination but also replaces the potassium lost to the increased volume of urine. Dandelion root is a mild chloretic, that is, an agent for stimulating the release of bile from the liver into the gallbladder. The herb is used to support treatment of a variety of liver and gallbladder disorders, especially the incomplete digestion of fats. The release of bile is laxative, and accelerates the breakdown of various steroid hormones, causing an indirect, favorable effect on eczema and other skin conditions.
Precautions
Use with caution if you have gallstones.
