Dandelion (Taraxacum officinale)

An incredibly valuable medicinal plant, dandelion tastes bitter and salty. All parts of the plant can be used - root, leaves and flowers.

- Dr Karen Bridgman

Historically, dandelion root and leaves have been used to treat liver and kidney problems across Native American, Chinese and European cultures.

Dandelion can be consumed in many ways: the root either as a casserole vegetable or roasted as a coffee alternative (two-year-old roots are best); the leaves and the flowers in salads and teas; and even the sap to reduce skin infections topically. As it grows so well in the Australian climate, dandelion is considered a weed, but nothing could be further from the truth. Grow some in your backyard and use it for its multiple health benefits.

Active ingredients

Dandelion has an abundance of bitter principles in all parts of the plant, as well as sterols structurally related to bile. It also contains an anti-allergy terpene and large amounts of polysaccharides, including inulin (a major prebiotic), pectin and various flavonoids. Flavonoid glycosides have been isolated from the flowers and leaves. The flowers are also high in luteolin, known for its anti-inflammatory activity. It has four times the provitamin A found in spinach, and more vitamin C than tomatoes. Chlorophyll, vitamins C and D, B vitamins and choline are present in dandelion. Its mineral content includes high levels of potassium and magnesium along with silicon, manganese, zinc, copper, iron and phosphorus.

Dandelion root