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Dandelions were first brought to this country by European colonists who used them to heal maladies of the liver, gall bladder, kidney and stomach. Once commonly called “pissabed”, the dandelion’s diuretic properties make it an excellent blood purifier for diseases ranging from eczema to cancer.
Nicholas Culpeper in his 1653 work The Complete Herbal, praises the dandelion for its “opening and cleansing quality” claiming it is “very effectual for the obstructions of the liver, gall and spleen.”
The dandelions cleansing capacity, according to other ancient herbalists, is also beneficial for “the sluggishness associated with heat and excess”, or what the Chinese call “fire poison”. The herb is said to “open what is blocked, cool what is irritated, and drain what is soggy”.
Dandelion leaves are best harvested when young and tender. Extra care should be taken to pick the leaves prior to the plant’s flowering in order to avoid bitterness. Dandelion leaves are highly nutritious-one of the richest sources of beta-carotene around, providing lots of Vitamins B, C, and D, and more calcium and iron than spinach. |
