Description
Dandelion (Taraxacum officinalis) There may be no herb more precious and more oft maligned than the mighty dandelion! It is named Dent de Leon in French for the lions tooth its basal leaves resemble, but this plant is also very lionesque in the way it dominates in every environment it inhabits. The Dandelion is a perennial in the Asteraceae family, originally native to Eurasia, but now thrives in every temperate region its found in from the British Isles to the US and beyond, popping up in backyards, roadsides and parking lots. Its ability to thrive like this is due in part to the fact that it spreads its tiny, abundant seeds on the wind, and also that it grows a deep and strong taproot that is very difficult to disrupt once it's taken hold. The Dandelion may be considered an annoyance in our contemporary lawn culture, but it has been held in high esteem for centuries as a medicinal herb, nutritious food, flavoring, textile dye, and even alcoholic beverage. Dandelion is perhaps best known and beloved in its herbal capacity as a bitter used for liver support. It makes a great bitter tea or tincture, either to be used before meals to stimulate digestion, or as the base of a bitters mix for cocktails. Dandelion Root has a rich, bitter flavor. It can be decocted and steeped as tea, or tinctured. Its great on its own, or combined with burdock, angelica or other bitter herbs for healthy digestive support. Common names: bitterwort, blow-ball, cankerwort, clockflower, Irish daisy, lion's tooth, priest's crown, puffball, swine's snout, telltime, and yellow gowan
