Despite the fact that most people “still” view dandelion as a bothersome weed, the herb holds a cherished spot in herbal medicine. It is probably the herb that has been most used for medicinal purposes of all herbs, being widespread and easy to access. Many use both the leaves and the root to utilize the function of both parts. The flowers can be used too, for instance to make dandelion syrup.
The young leaves can be picked and eaten as salads and they contain more protein than spinach and are filled with nutrition such as vitamin B6, iron, riboflavin, folate, potassium, manganese, magnesium, potassium, calcium, zinc, phosphorus and fiber. They are also a great source of the important vitamin K and the antioxidant vitamins D, B and beta-carotene (that the body converts to vitamin A). Externally the milky sap extracted from the stems can be used to remove warts.
For thousands of years Dandelion has been used as food and medicine to treat anemia, scurvy, skin problems, blood disorders, and depression. It acts as a mild laxative that promotes digestion, stimulates appetite, and balances the natural and beneficial bacteria in the intestines. It can increase the release of stomach acid and bile to aid digestion, especially of fats. It´s one of the plant kingdom´s best diuretics and blood tonics and for centuries it has been used to treat high blood pressure, gallbladder, kidney and liver problems. It´s also been used for indigestion, to stimulate the bowels and improve insomnia.
Dandelion contains essential fatty acids, antioxidants, and phytonutrients that all reduce inflammation throughout the body. This can relieve pain and swelling.
As if this was not enough, scientists have recently discovered that an extract made from dandelion root may slow cancer’s growth and prevent it from spreading.
The purpose of using the root of Dandelion in our Liver+ formula is to support healthy liver and gall bladder function by giving a slight stimulus to the system through the herbs action.