Dandelion - Great Herb For The Liver

Dandelion is a common meadow herb of the Asteraceae or sunflower family, closely related to chicory. There are about 100 species of Dandelion.

"Dandelion" is a corruption of the French "dents de lion", meaning "teeth of the lion."

The generic name derives from the Greek words taraxos, meaning disorder, and akos, meaning remedy. The designation officinale indicates that Dandelion was officially listed as a medicinal.

The Dandelion grows to a height of about 12 inches in temperate lands.

Although a fine herb by itself, dandelion is one of many herbs which help the liver.

History of Dandelion

Dandelion has a long history. Early colonists brought it to North America, where indigenous people saw its value and used it for its medical and nutritional benefits.

Dandelion leaves and roots have been used for centuries to treat liver, gall bladder, kidney, and joint problems. In some countries, Dandelion is considered a blood purifier and is used for ailments such as eczema and cancer. Dandelion  has also been used to treat poor digestion, water retention, and diseases of the liver such as hepatitis.

The first mention of the Dandelion as a medicine is in the works of Arabian physicians of the tenth and eleventh centuries. Thirteenth-century Welsh medicine lauds its properties.

Active Constituents of Dandelion

Dandelion  is a source of potassium, sodium, calcium, phosphorus and iron. The leaves are a richer source of Vitamin A than carrots and contain some amounts of Vitamins B, C and D. The root contains bitter glycosides, tannins, triterpenes, sterols, volatile oil, choline, asparagin, and inulin.

Diuretic, hepatic, cholagogue, anti-rheumatic, laxative, tonic, bitter. It is a general stimulant to the system, especially to the urinary organs, and is primarily used in kidney and liver disorders.

The root is commonly used as a hepatic - that is, to affect the liver. The leaf, taken cool, acts as a diuretic.

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