Dandelion
Taraxacum officinale

Family Compositae
Genus Taraxacum
Species officinale

Synonyms and Common names: piss-the-bed, pee-the-bed, lion's tooth, fairy clock, blowball, cankerwort, priest's crown, puffball, swine snout, white endive, wild endive

Description and Habitat:  The dandelion is a native of Western Europe where it grows in meadows, fields and fallow land. It originated in Central Asia, but now grows almost anywhere in the world, preferring moist conditions. It has a rosette of characteristic 'lion's tooth' leaves, from the centre of which arises the hollow stem bearing the yellow flower head made up of 200 or more ligulate bisexual florets. These give way to the familiar 'fairy clock'. The long taproot arises from a short rhizome. All the underground parts are covered with a dark brown bark, but are almost white inside and, like the stem, produce a bitter-tasting white milky sap. 

Parts used: leaves, root and flowers

Collection and Preparation: The roots are best collected between September and February, when the plant dies back the energies of the plant are directed into its root system. Dandelion root contains Inulin (a sort of sugar which replaces starch in many of the Dandelion family, Compositae); the percentage of Inulin in the root in autumn is greater than at any other time of the year. Inulin is used increasingly in foods, because it has unusual nutritional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat, and flour. This is particularly advantageous because inulin contains one-third to one-fourth the food energy of sugar or other carbohydrates and one-sixth to one-ninth the food energy of fat. It also increases calcium absorption and possibly magnesium absorption, while promoting intestinal bacteria. Nutritionally, it is considered a form of soluble fiber, and it is important to note that consuming large quantities (particularly for sensitive and/or unaccustomed individuals) can lead to gas and bloating. Inulin has a minimal impact on blood sugar, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.

 Dig up in wet weather. Avoid breaking the roots. Shake off as much of the earth as possible and clean the roots. Cut off the crowns of leaves, but take care not to leave any scales on the top. Do not cut or slice the roots or the valuable milky juice on which their medicinal value depends will be wasted by bleeding. 

It’s best to harvest fresh young Dandelion leaves in the spring, gather in the morning after the dew has dried and before the full heat of sun is on them, and discard any bruised or discoloured leaves.

Be sure to harvest only unsprayed Dandelions and consult a good plant identification book if you have any doubts as to what Dandelions look like.

Drying leaves is always best by laying them out so they don’t touch each other, one way of doing this effectively is to lay them on paper towels with another sheet on top, and then a layer of leaves with another sheet on top, by doing this you can put up to six layers of leaves on top of each other. Lay in a dark, dry and warm place until they crumble easily between the fingers.

Drying roots is a little more in-depth, scrape the root and remove any thin fibrous roots, then either chop or grate the root, and lay out to dry as with the leaves.

Drying herbs, seeds, flower petals and roots is best done in a dark, dry and warm place, an airing cupboard is ideal, although it can be done in a very low oven the results are not always as good and can destroy the active constituents if not done slowly

Constituents:
Leaf: bitter glycosides, carotenoids (including lutein and violaxanthin), terpenoids, choline, potassium salts, iron and other minerals, Vitamins, A, B, C, D (the vitamin A content is higher than that of carrots).

Root: bitter glycosides (taraxacin), tannins, triterpenes (including taraxol and taraxsterol), phytosterols, volatile oil, choline, asparagine, carbohydrates (including inulin, up to 40% in autumn, 2% in spring; sugars), pectin, phenolic acids, vitamins, potassium.

Actions: 
Leaf: gentle diuretic, choleretic.
Root: Bitter, mild laxative, digestive and hepatic tonic, cholagogue, diuretic, antirheumatic

Indications:
Leaf: oedema (fluid retention), oliguria. (decreased or absent production of urine.
Root: cholecystitis (inflammation of the gall bladder), gall-stones, jaundice, atonic dyspepsia (poor digestion, vomiting) with constipation

Therapeutics and Pharmacology: Dandelion leaf is a very potent diuretic and is an excellent remedy for water retention. Its action comparable to the drug Frusemide. The usual effect of a drug which stimulates kidney function is a loss of potassium from the body, which aggravates any existing cardiovascular problem. A high level of potassium is particularly desirable when digitalis heart drugs are being prescribed, because if potassium levels fall, the drugs will produce irritability of the heart muscle. Luckily, dandelion is one of the best natural sources of potassium and therefore is a perfectly balanced and safe diuretic. Dandelion leaf may be applied to urinary disorders in general, especially where worsened by the presence of oliguria. It also has similar actions to the root, but to a lesser extent. 

Dandelion root is a gentle liver tonic and may be used to treat inflammation and congestion of the liver and gall bladder. It can be applied to gallstones, cholecystitis, hepatic and post-hepatic jaundice, congestive dyspepsia with constipation and other toxic conditions such as chronic joint and skin inflammations.  The root contains bitter substances which are beneficial to the digestive process and also have an aperient effect. The sesquiterpene lactones may produce the choleretic action. The active principle is taraxacin, which is found in the whole herb, particularly the root, and stimulates bile secretion. The white sap may be applied directly to warts

Contraindications: Dandelion is contraindicated where there is occlusion of the bile ducts or gall bladder empyema. The milky latex in the stem and leaves of fresh Dandelion may cause an allergic rash in some individuals.

Preparation and dosage: 
Decoction: Root Put 2 to 3 teaspoonfuls of the root into one cup of water, bring to the boil and gently simmer for 10 to 15 minutes, drink 3 times a day. 
 Infusion: Leaves - 4 to 10 grms as a tea drunk 3 times a day. Or if using fresh leaves then 40 grms taken as a tea (infusion) 3 times a day.  A handful of dandelion leaves eaten in a salad is useful and tastes good.
 Tincture: 5 to 10ml of the tincture to be taken three times a day.

For biliousness and dizziness: 1 ounce Dandelion root, 1 ounce. Black Horehound herb, ½ ounce Sweet Flag root, 1/4 ounce Mountain Flax. Simmer the whole in 3 pints of water down to 1 1/2 pint, strain and take a wineglassful after meals.

For gallstones: 1 ounce. Dandelion root, 1 ounce Parsley root, 1 ounce Balm herb, 1/2 ounce Ginger root, 1/2 ounce Liquorice root. Place in 2 quarts of water and gently simmer down to 1 quart, strain and take a wineglassful every two hours.

For a young child suffering from jaundice: 1 ounce Dandelion root, 1/2 ounce Ginger root, 1/2 ounce Caraway seed, 1/2 ounce Cinnamon bark, 1/4 ounce Senna leaves. Gently boil in 3 pints of water down to 1 1/2 pint, strain, dissolve 1/2 lb. sugar in hot liquid, bring to a boil again, skim all impurities that come to the surface when clear, put on one side to cool, and give frequently in teaspoonful doses.

A liver and kindney mixture: 1 ounce Broom tops, 1/2 ounce. Juniper berries, 1/2 ounce Dandelion root, 1 1/2 pint water. Boil in ingredients for 10 minutes, then strain and add a small quantity of cayenne. Dose, 1 tablespoonful, three times a day.

A medicine for piles : 1 ounce Long-leaved Plantain, 1 ounce Dandelion root, 1/2 ounce Polypody root, 1 ounce Shepherd's Purse. Add 3 pints of water, boil down to half the quantity, strain, and add 1 OZ. of tincture of Rhubarb. Dose, a wineglassful three times a day.  Apply celandine ointment at the same time.

Additional comments & Folklore: Its common name ‘dandelion’ is derived from the French dent-de-lion or lion’s teeth, which the leaves resemble. The Tudors gave it the rather cruder nickname of piss-in-the-bed, a reference to its ability to increase the flow of urine.

It is said that its use for liver complaints was assigned to the plant largely on the doctrine of signatures, because of its bright yellow flowers of a bilious hue. A broth of Dandelion roots, sliced and stewed in boiling water with some leaves of Sorrel and the yolk of an egg, taken daily for some months, has been known to cure seemingly intractable cases of chronic liver congestion.

Dandelion is used as a bitter tonic in atonic dyspepsia, and as a mild laxative in habitual constipation. When the stomach is irritated and where active treatment would be injurious, the decoction or extract of Dandelion administered three or four times a day, will often prove a valuable remedy. It has a good effect in increasing the appetite and promoting digestion.

Dandelion leaves may be used as a salad vegetable, particularly in spring. The root, when roasted, can be used as a coffee substitute, and the flowers are often used to make wine.

The flowers are an herbal compost activator, dried and powdered can be added to a compost heap in order to speed up bacterial activity and thus shorten the time needed to make the compost. A liquid plant feed can be made from the root and leaves.  A low quality latex, which can be used for making rubber, can be obtained from the roots of this plant.  A magenta-brown dye is obtained from the root. The plant releases ethylene gas, this stunts the growth of nearby plants and causes premature ripening of fruits. A distilled water made from the ligules (thin appendages at the base of the leaf blades) is used cosmetically to clear the skin and is particularly effective in fading freckles.

Dandelion Salad: Wash dandelion greens carefully, drain well and cut into pieces, add tomatoes, onions and cheese and toss to mix. Make a salad dressing by mixing pepper, salad oil, vinegar and dill.

Fried dandelion blossoms: Pick new dandelion blossoms, those on short stems, and rinse well. Cool in lightly salted water. Cut off the stem ends close to the flower heads leaving only enough to hold the petals together as the stems are bitter. Roll the dandelion flowers in paper towels to blot up the excess water, and then dip each one in batter and deep fry until lightly browned. Drain on paper towels and sprinkle with sale.

Dandelion Jelly: Place 2 cups of clean dry blossoms in a large pan with 2 cups of water, boil for 3 minutes then strain the mixture. Add 2 tbsp of powdered pectin and 1 tbsp lemon juice, boil again for 3 minutes. Add sugar, stir and leave to set in a cold place.

Dandelions and potatoes: Clean and wash dandelion roots thoroughly. Boil potatoes and dandelion roots and cook until both are tender. Remove from water (the water makes excellent base for soups), mash potatoes and dandelions and add chopped parsley, basil and one medium diced onion. In large skillet, sauté garlic and red pepper in olive oil about a minute. Add potatoes and dandelions and continue to cook another 15 minutes.

Dandelion wine:  Gather about one gallon of dandelion flowers on a dry day. Put these in a two gallon crock and pour one gallon boiling water over them. Cover the crock and let steep for three days. Strain through a jelly cloth so you can squeeze out the excess from the flower petals. Put this liquid in a stainless steel pot and add one small ginger root, the thinly pared peels and juice of three oranges and one lemon. Stir in 3 pounds of sugar and boil gently for 20 minutes. Return liquid to cleaned pot and allow to cool. Add wine yeast. Pour into a large jug and cover the jug with a cloth and allow to set in a warm room for 6 days. Then siphon the wine into a 1 gallon jug and place airlock on jug. When bubbles stop coming through airlock, siphon into wine bottles and cork.

Vitamin C tea: 1 part dandelion leaf, 1 part rose hip, 1 part hibiscus flower, 1 part raspberry leaf. Pour boiling water over the herbs and let it sit for about 10 minutes, strain and sweeten with honey. These vitamin C rich herbs are also high in flavonoids, which help the body to absorb the nutrients.

Folklore has an interesting spin on determining whether or not you are loved. Instead of picking the petals off a daisy, try blowing the seeds off a dandelion globe. It's said that if you can blow all the seeds off with one blow, then you are loved with a passionate love. If some seeds remain, then your lover has reservations about the relationship. If a lot of the seeds still remain on the globe, then you are not loved at all or very little.

Legend has it that the number of breaths it takes to blow off all the seeds of a dandelion globe that has gone to seed, is the hour number.

"Are you separated from the object of your love? Carefully pluck one of the feathery heads; charge each of the little feathers composing it with a tender thought; turn towards the spot where the loved one dwells; blow, and the seed-ball will convey your message faithfully. Do you wish to know if that dear one is thinking of you? blow again; and if there be left upon the stalk a single aigrette, it is a proof you are not forgotten. Similarly, the dandelion is consulted as to whether the lover lives east, west, north, or south, and whether he is coming or not." Source: "The Child and Childhood in Folk-Thought," by Alexander F. Chamberlain

"The dandelion is an excellent barometer, one of the commonest and most reliable. It is when the blooms have seeded and are in the fluffy, feathery condition that its weather prophet facilities come to the fore. In fine weather the ball extends to the full, but when rain approaches, it shuts like an umbrella. If the weather is inclined to be showery it keeps shut all the time, only opening when the danger from the wet is past." Source: "Camping For Boys," by H.W. Gibson