(taraxacum officinale)
Other popular names for this widespread plant are priest’s crown, swine’s snout, blowball, cankerwort, lion’s tooth, white endive, dent-de-lion, wet-a-bed. Considered a weed by farmers and gardeners, it is found throughout the northern hemisphere, growing in meadows, fields, ditches, and the most fastidious gardener’s lawn. The name dandelion arose from the plant’s deeply incised leaves. In French, dent de lion means “lion’s tooth.” dandelion tea is said to help prevent and expel kidney stones, and it is also taken to stimulate liver and gallbladder activity. The root is believed to affect all forms of secretion and excretion from the body, removing poisons, and acting as a tonic and stimulant as well. Dandelion tea is also believed to alleviate rheumatism.
Part used for tea: leaves and root. The leaves should be gathered when young and tender.
Taste: the leaf has a robust, grassy aroma and a bland taste. It is good when blended with mint, or when served cold. The root is bitter, with a coffee-like taste. Roasted and mixed with ground chicory, it is sometimes used as a caffeine-free coffee substitute.
Leaves, by infusion: steep 1 teaspoon of dried, or 3 teaspoons of fresh, leaves in 1 cup of boiling water. Or take 2 teaspoons of leaves and root, and steep to taste in 1 cup of boiling water.
Roots, by decoction: 4 ounces of fresh root or 1 ounce of dried root bruised or ground, and placed in 2 pints of water. Boil down to 1 pint, and strain.
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