Dandelion Root-Cut and sifted-organic 1 ounce


Dandelion Root-Cut and sifted-organic 1 ounce
Item Number: DANDELIONROOT
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$3.80
49.50 In Stock
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Detailed Description

Dandelion is a treasured botanical with a long history of use in traditional herbal practices worldwide. This perennial herb has a sunny flower head that is composed of hundreds of tiny flowers, deeply cut leaves that form a basal rosette, and a thick taproot.

Dandelion is a sunny, subtle, yet incredible plant that has been used for thousands of years in Traditional Chinese Medicine and is mentioned in traditional Arabian medicine in the tenth century. It has been used for centuries in traditional medicine practices all over the world as an edible food, and in herbal beers and wines.

Dandelion bears a sun-yellow flower head (which is actually composed of hundreds of tiny flowers) typical of the Asteraceae family, that closes in the evening or during cloudy weather and opens back up in the morning, much like its cousin calendula. When the flower is closed, to some, it looks like a pig's nose, hence one of its names, 'swine's snout.' It is a perennial herb with deeply cut leaves that form a basal rosette, somewhat similar to another family member, the wild lettuce, and has a thick tap root which is dark brown on the outside and white on the inside. It is native to most of Europe, Asia, and northern Africa, naturalized all over the world, and commonly found growing alongside roads and in lawns as a common weed.

However, dandelion grows practically everywhere, and is wild collected in a variety of climates, even in the Himalayas up to about 12,000 feet, where it is often gathered for use in Ayurvedic medicine (the traditional healing system of India). Dandelion will grow anywhere, but will produce more substantial roots in moist, rich, deep soil. Pharmacopeial grade dandelion leaf is composed of the dried leaves collected before flowering and the root collected in autumn or whenever its inulin content is the highest.

The use of dandelion was first recorded in writing in the Tang Materia Medica (659 B.C.E.), and then later noted by Arab physicians in the 10th century. In the United States, various indigenous cultures considered dandelion to be a prized edible and medicinal herb. In Spanish speaking communities practicing herbalism, dandelion is called 'chicoria' or 'diente de leon.' In Traditional Chinese Medicine (TCM) it is referred to as 'Xin Xiu Ben Cao' or 'Pu Gong Ying' and considered to be energetically sweet, drying, and cooling.

The root was listed as official in the United States National Formulary, in the pharmacopeias of Austria and the Czech Republic, in the Ayurvedic Pharmacopoeia, and the British Herbal Pharmacopoeia amongst others. Herbalist Rosemary Gladstar strongly promotes this herb.

Precautions

No known precautions. We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.



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