The dandelion (Taraxacum officinale) belongs to the Asteraceae family of the phylum Magnoliophyta. It is a wide spread common weed which is found every where and is the most easily grown plant with beautiful yellow flowers.
Dandelion roots have been listed as excellent food for the liver by Daniel Mowrey, Ph.D., author of Herbal Tonic Therapies. The whole plant can be used externally and internally for curative purposes. Juice of the stems of this plant can be used to dissolve warts on the body. Dandelion is a powerful diuretic and the best natural source of potassium. It is also used for the treatment of gall bladder, kidney and urinary disorders, gallstones, jaundice, cirrhosis, hypoglycemia, edema associated with high blood pressure and heart weakness, chronic joint and skin complications, gout, eczema and acne. It is also helpful in the treatment of muscular rheumatism. As a tonic it strengthens the kidney. USDA Bulletin #8, “Composition of Food,” rates the dandelion as a top 4 green vegetable in overall nutritional value. The young leaves can be used in salads containing more beta-carotene than carrots, more iron than spinach, and contains high level of vitamin, A, C and many B vitamins, plus potassium, phosphorus, magnesium and zinc. If you put Dandelion leaves and flowers in a paper bag with unripe fruits, it produces ethylene which helps in quick ripening of the fruits.
The dandelion can be used as capsules available in the health food stores and can also be taken as tea. Put 2 to 3 teaspoons full of the powdered root into one cup of boiling water and gently simmer for 10 to 15 minutes. You should drink this three times a day, the leaves and flowers may be eaten raw as part of a salad. Use 1/2 ounce of dried leaves per cup of boiling water and simmer for 10 minutes. Drink this infusion three times a day.
Keep in touch with your own physician and let him/her know what other therapies you have been using to maintain your health.
Ali M. Jafri, Ph.D.
No comments:
Post a Comment