Dandelion

Taraxacum officinale/native to Eurasia and North America 

Dandelion roots are packed with health benefiting flavonoids and are a rich source of nutrition. Traditionally known as an effective treatment for liver disease. Dandelion roots tea has a mellow, herbal flavour. Dandelion roots Tea is used: as a good source of dietary fibre, to treat digestive disorders, as a mild laxative to relieve constipation, to increase the flow of bile, aiding the digestion of fats, A liver tonic and treatment-Rich in Vitamin A and C, plus several trace minerals. Historically, dandelion was prized for a variety of medicinal properties, and it contains a wide number of pharmacologically active compounds. It has been used in herbal medicine to treat infections, bile and liver problems, and as a diuretic.

Origin: New Zealand

- One of the strongest herbal diuretics
- Have 3 times more potassium than usual in green plants
- High in vitamins A, B, C & D + minerals, like Iron and potassium
- Highest content of polyphenols of all vegetables
- The roots are very useful for fluid retention, arthritis and rheumatism
- Corrects most constipation problems by increasing the flow of bile (our natural laxative)
- Purifier: increases activity of the liver and the gall bladder
- Dandelion root increases the output of the kidneys so can be used in cases of water retention and oedema
- Positive effect on blood sugar level because it is rich in a molecule called inulin which is a prebiotic

Directions

Decoction of the roots; 15 to 30g per Litre (1 to 2 tablespoons per litre). Simmer 5 minutes in a covered pot. Remove from the heat and steep 10-15 minutes. Strain and enjoy. Leaves are infused in near-boiling water for 10-15 minutes. Leaves can also be added to the decoction above after it is removed from the heat. In this case use a lesser quantity of grounds for the decoction
Part of the plant used: roots