Thursday, May 3, 2012

Dandelions (Herba Taraxaci Mongolici cum Radice)

Dandelion greens remind me of my grandmother. She ate them in Spring. It was not until I was much older and only the tiniest bit wiser that I understood the wisdom of the dandelion. 
In Chinese medicine, this plant is known as Pu Gong Ying. It is in the category of herbs that Clear Heat and Relieve Toxicity. It is bitter, sweet, and cold and enters the Liver and Stomach channels. 
When it is prescribed in traditional herbal formulas, it clears heat and fire toxins when Liver heat is present, reduces abscesses, and swelling and promotes lactation. 
According to Pam Montgomery, a Western herbalist, this plant tonifies and supports the liver, and is high in Potassium.
The name comes from the French translation 'dent de lion', this means 'tooth of the lion'. She also suggests that 'Dandelion is a survivor helping you to persevere against all odds'. 
The root of the plant has been traditionally collected between June and August. The leaves have different medicinal properties than the roots. 

These lovely flowers came from the back yard. 
The picture below was taken with my iPhone. 

For those of you who read my blog, I recently added some features to my home page. These are features that you would not see if you receive my entries by email. 
I added a Photo of the Month where at the beginning of each month I post a new picture and I also have a list of Sparkly People, who I believe do sparkly things...


  1. Dandelion is an excellent aide for balancing blood sugar. The young leaves can be used in salads, which can detoxify the body. As a fresh root tea, it's good for the gallbladder and kidney. It's also packed with vitamins which are important for the healthy functioning of every system of the body.

    Katelin Mccaig

    1. Thank you so much Katelin! I welcome your wisdom. Please feel free to comment and share anytime. Sending you my best wishes,