Origin & Etymology

This species is thought to have evolved 30 million years ago in Eurasia, specifically Belarus, but have since become widespread across Europe and North America. The name comes from the French name of Dent-De-Lion, which means tooth of the lion, referring to the tooth-like edge of the leaves. Due to its strong diuretic properties, it has acquired names like piss-a-beds and wet-a-beds, but also has the following names - blowballs, cankerworts, milk witch, Irish daisy, monk's head, priest's crown, and puff-balls.

Medicinal Uses

• Liver Health - Dandelion supports the liver by stimulating acid production to help break down and digest food, while removing harmful waste from the liver. A high concentration of these compounds are found in the roots.

• Digestive Aid - As a mild laxative and a diuretic, dandelion increases urine production and supporting kidney function by flushing out toxins. This helps with bloating and water retention.

• Inflammation - Contains anti-inflammatory compounds and is a rich source of antioxidants, which protect the body from chronic diseases and inflamed responses, traditionally used against kidney disease, heartburn, upset stomachs, appendicitis, boils and fever.

• Blood Sugar Health - Dandelion helps regulate blood sugar and cholesterol levels, and reduce the risk of cardiovascular diseases.

• Anti-Cancer - Studies show extracts have anti-tumour effects, while the antioxidants protect cells and help eliminate free radicals.

• Skin Care - Fermented extracts have been shown to protect the skin from damage caused by UV radiation, as well increasing skin hydration and collagen production.

• Arthritis Relief - Topical application can also help with arthritic pain and joint stiffness.

• Enamel Protection - Chewing on the leaves can help strengthen tooth enamel.

• Nutrient-Rich - Dandelion is a great source of vitamins A, C and K, calcium, iron, zinc, potassium and magnesium.

Consuming

Although all parts of the plant is edible, some are prepared in different ways. Traditionally, all parts, dried or fresh, can be steeped in tea. The leaves can be prepared in salads or sandwiches, or cooked like spinach to make them less bitter. The flowers can be turned into a sweet floral jelly or honey, or even fermented to make traditional homemade wine. For a rich, chocolaty beverage, the roots can be dried and roasted to make dandelion coffee. Alternatively, the entire fresh plant can be thrown in soup broths or baked goods.