Dandelion

Revered since earlier times, dandelion herb is one of the most sought-after herbs to enliven our daily meals. Almost all the parts of the plant, leaves, flower tops, and root, are being used either for culinary purpose or as a curative remedy for certain medical conditions. Botanically, it belongs to the family of asteraceae; of the genus of taraxacum and known scientifically as taraxacum officinale.

There are many common names for this herb like priest's crown, irish daisy, monk's head, blowball and lion's tooth.

Herb-dandelion is believed to be originated in the central asian region and become naturalized in many parts of the temperate and semi-tropical regions, including mediterranean. It is a very hardy plant, grows vigorously everywhere in the fields, lawns andmeadows. It features long stout taproots from which long-jagged dark-green leaves rise directly from the ground surface in radiating fashion.

Golden yellow color flowers arise at the end of hollow-stalks in late spring to early autumn. Its hollow flower stalks are filled with sweet-scented nectar, attracting bees. Flower-stalks rise straight from the root. Fully-grown plant reaches about 45 cms in height. Almost all the plant parts exude milky navajo-white color latex from the inured site.

The leaves and root are bitter, and contain a bitter milky juice. It is of an opening and cleansing quality, and therefore very effectual for obstructions of the liver, gall and spleen, and the diseases that arise from them, as the jaundice and hypochondriasis; dandelion opens the passages of the urine both in young and old; powerfully cleanses imposthumes and inward ulcers in the urinary passage, and by its drying and temperate quality heals them; for which purpose the decoction of the roots or leaves in white wine, is very effectual.

In progressing consumption, or in an evil disposition of the whole body, called cachexy, by the use of dandelion great relief will be obtained. It promotes rest and sleep to bodies distempered by the heat of ague fits or otherwise.

Dandelion root the root is a stout, fusiform, and fleshy, dark brown externally and white pulp inside somewhat appears like yam. It contains bitter milky latex; more concentrated than in stems and leaves. Roots are generally dug when the plant turns into second year of life. In general, roots are harvested in summer for medicinal purposes or autumn for drying and grinding for coffee.

Fresh dandelion greens, flower tops, and roots contain valuable constituents that are known to have anti-oxidant, disease preventing, and health promoting properties.

Fresh leaves are very low in calories; providing just 45 calories per 100 g. It is also good source of dietary fiber (provide about 9% of rda per 100 g). In addition, its latex is a good laxative. These active principles in the herb help reduce weight and control cholesterol levels in the blood.

Dandelion root as well as other plant parts contains bitter crystalline compounds taraxacin, and an acrid resin, taraxacerin. Further, the root also contains inulin (not insulin) and levulin. Together, these compounds are responsible for various therapeutic properties of the herb.

Fresh dandelion herb provides 10161 iu of vitamin-a per 100 g, about 338% of daily-recommended intake, one of the highest source of vitamin-a among culinary herbs. Vitamin a is an important fat-soluble vitamin and anti-oxidant,arequired for maintaining healthy mucus membranes and skin and vision.

Its leaves are packed with numerous health benefiting flavonoids such as carotene-i, carotene-i plus-minus , lutein, crypto-xanthin and zea-xanthn.aconsumption of natural foods rich in vitamin-a and flavonoids (carotenes) helps body protect from lung and oral cavity cancers. Zeaxanthin has photo-filtering functions and protects retina from uv rays.

The herb is good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids, which helps regulate heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

It is also rich in many vital vitamins including folic acid, riboflavin, pyridoxine, niacin, vitamin -e and vitamin-c that are essential for optimum health. Vitamin-c is a powerful natural antioxidant. Dandelion greens provide 58% of daily-recommended levels of vitamin-c.

Dandelion is probably the richest herbal sources of vitamin k; provides about 650% of dri. Vitamin-k has potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of alzheimer's disease patients by limiting neuronal damage in the brain.

Dandelion herb contains notable nutrients and is a great source of nutrition during winter

The dandelion therefore is a most useful herb, and ought to be more extensively known, on account of its tonic, alterative, diaphoretic, and diuretic properties. It is as valuable as sarsaparilla, and is often given in dyspepsia, dropsy, cutaneous eruptions, and chachectic disorders generally. A decoction is made of the fresh root sliced, 1 ounce to a pint of water, boil down to half a pint, and strain, adding 2 drachms of cream of tartar, and take a wine glassful twice or thrice a day.

Physicians generally order the extract prepared thus;aobtain the juice from the root by pressure, and then evaporate till it is a little thicker than treacleathe dose is from 10 grains to half a drachm. The french use the leaves in salad, and the germans roast the root for coffee.