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Botanical: Taraxacum officinale

Dandelion is a funny little flower shaped like a sun,
known by most homeowners and landscapers as a weed that is nearly impossible to eradicate, Dandelion Leaf, or Taraxacum Officinale, is actually a valuable herb, with numerous culinary and medicinal uses. Dandelion is used as a restorative tonic, edible food, and in herbal wines and beers. The root is a favorite among traditional herbalists as it supports the healthy functioning of the liver, kidneys, spleen, and gallbladder and is considered to be a reliable detoxifying agent.

Used for thousands of years in China and the Americas and mentioned in traditional Arabian medicine it has been used for centuries, in traditional medicine practices all over the world.
 Native Americans long used it to treat kidney diseases, swelling, skin problems, heartburn, and upset stomachs, while the Chinese would use it as a treatment for digestive disorders, appendicitis, and even breast problems which include inflammation or lack of milk. In Europe, herbalists used to incorporate it into remedies that treated fever, boils, diarrhea and eye problems, as well as diabetes.

Today, Dandelion leaf is more commonly used as a diuretic, to remove excess water and toxins from the body. It is also said to promote bile excretions from the liver so the body can process foods and liquids more efficiently while purging toxins. More common still, it is used simply as an appetite stimulant and digestive aid, even included in salads and similar such dishes, or as a garnish. The powdered and roasted root has been enjoyed as a coffee additive or substitute and the roots, leaves and flowers are used in brewing dandelion wines, beer, and in digestive bitter cordials and liqueurs.

The leaf is also believed to be of great use in summoning spirits, as well as in purification rituals.
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