Health Benefits of Dandelion Root
Posted: Thursday, August 12, 2010
by Dr. Carla Goddard
How did a common weed suddenly become a revered herb and salad ingredient? It is probably one of the most mis understood plants of today's world. In ancient Greece this weed was revered as a medicinal plant.
We first see the plant in medical annals back in the tenth century being used by the Arabian medical community. Around the sixteenth century British herbalists began to consider the herb a potent medicinal root. By the nineteenth century, both Europe and America began to use the herb as well.
Toss the flowers and leaves in a salad or cook them like spinach for a fresh every day medicinal detoxifier. The root can be eaten raw like a carrot or dried and made into a tea. The root is thought to have the most potent combination of compounds to help with the liver.
In Europe, the juice of the root is used by herbalists to treat not only liver diseases but also to treat diabetes. They still regard the dandelion root as one of the best herbs known to build up the blood and cure anemia. In Europe many make the tonic by making a wine that has a flavoring as a sherry does when adding a bit of ginger, lemon, and orange rind. Use one gallon of boiling water with three and half pounds of sugar to each gallon of flowers. Adding wine yeast yields the best results.
In many parts of the world you will hear of dandelion coffee which is made by dry roasting the root and then grounded much like chicory is.
Some will also prescribe the root as a mild laxative and to aid in digestion.
Again, this wild herb can produce dangerous side effects for anyone who has any gall bladder disease or stone history. Check with your health care professional before using. Another note of caution, although many believe that they know what the flower looks like as a young flower, this herb is often confused with others. Be sure that you know what you are collecting if you are harvesting the plant yourself.
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