March 25, 2004

Since spring is in the air I decided that this newsletter should be about an herb that most people consider to be a bothersome weed that invades our lawns every year. However, if you stop to think of all the useful properties this herb has you might not be so quick to mow them down or just discard them.

Newsletter #49

FAR MORE THAN A WEED

Dandelion Is Both Nutritious And Healing

BY: CJ Puotinen

Every spring its yellow blossoms decorate lawns, gardens, and vacant lots. Then its white seeds form perfect puffballs and fill the air. Despite its cheerful appearance, most Americans consider dandelion a pesky weed. We spend a fortune on lawn services and pesticides to eradicate it, or do our best to mow it down or dig it out.

Fortunately for our health, dandelion (Taraxacum officinale) is a persevering plant. No matter how low you set your mower, dandelion shortens its stem and continues to bloom. No matter how diligently you spray or dig, it returns. And wherever it's left undisturbed, dandelion thrives.

DANDELION'S MANY USES

That's fine with Jean Argus, an herbalist in upstate New York. "I just hate it when people talk about digging dandelions out of their lawns," she says. "This plant is so beautiful and offer such powerful medicine. My fields are bright yellow when dandelion blooms in the spring. I take everyone out to crawl on our hands and knees to pick the lovely yellow flowers at their peak."

Using plants that are neither sprayed nor treated with synthetic pesticides and fertilizers, Argus makes dandelion wine as well as a massage oil from the blossoms. "The remarkable thing about dandelion," she says, "is that the whole plant is useful. The straight, brown root is good for the liver, the leaf and stem are good for the kidneys, and the flower is great for topical use on the skin. The leaves are edible, too. I love the new spring leaves in a salad, and the leaves get better as they get older.

Roasted dandelion root has long been used as a coffee substitute, and it's an ingredient in several popular caffeine-free products that contain roasted grains, roasted chicory root, and spices. "Starting the day with a dandelion blend is an excellent way to wean yourself off coffee," says Argus.

Even if it didn't have medicinal properties, dandelion would be valuable. This herb is a rich source of beta carotene, iron, and calcium, as well as vitamins and other minerals. Dandelion contains bitter glycosides, tannins, inulin, potassium salts, and other phytochemicals. Because its bitter glycosides stimulate the production of bile, they make up a key ingredient in digestive bitters.

POWERFUL MEDICINE

In Germany, where herbal remedies are tested as rigorously as prescription drugs, dandelion is officially approved as a safe, natural diuretic. It is used for the treatment of bile flow disturbances, loss of appetite, and indigestion. Best known as a digestive tonic and blood cleanser, dandelion also helps reduce high blood pressure, brings cholesterol levels into balance, and supports liver health. Either fresh or dried, dandelion root is useful in the treatment of alcohol withdrawal, constipation, heartburn, indigestion, and

illnesses that involve the liver. The leaf is traditionally used to treat constipation, fluid retention, indigestion or heartburn, and is also used to help a woman's body recover from pregnancy and childbirth.

According to Phyllis A. Balch, CNC, author of Prescription for Herbal Healing dandelion is also effective for skin conditions, such as eczema, abscesses, and age spot--and for anemia, bladder infections, hemorrhoids, irritable bowel syndrome (IBS), osteoporosis (as a rich source of boron), and weight control. It may also help prevent breast cancer.

Because dandelion is compatible with other herbs, it is often combined with milk thistle seed in liver-

support products. Dandelion's role in protecting the liver is particularly important: Both the root and leaf are traditional treatments for hepatitis.

Hepatitis C is a growing public health concern, and hepatitis A recently killed three people and made nearly 600 others ill, all of whom had eaten contaminated green onions at a Pennsylvania restaurant. "I have used dandelion root tea or capsules successfully to treat all forms of hepatitis and other serious liver diseases such as cirrhosis, "says California herbalist Michael Tierra, OMD, Lac, author of the best-selling

The Way of Herbs. He recommends drinking three cups of warm dandelion tea daily, made by simmering three tablespoons dandelion root in three cups boiling water for 20 minutes. Or take two medium-sized dandelion root capsules every two waking hours.

In China, dandelion has been used for centuries to treat cancer. Recent Japanese and Korean research suggests that plant chemicals in dandelion root extracts may also be valuable in cancer prevention. Dandelion appears to be an infection fighter, too. In research conducted in China, dandelion (T. monogolicum) was found to be one of the 10 most effective of 472 herbs tested against the virus (herpes simplex) that causes cold sores. Other conditions that respond to the regular long-term use of dandelion preparations include arthritis, rheumatism, and the joint pain and stiffness that accompany other chronic degenerative joint disease.

DOSAGE AND SAFETY

In addition to tea, recommendations for dosage are three to four grams of cut or powdered root and herb daily. You can also take three to four ml of fluid extract, or 10 to 15 drops of tincture, three times daily. Dandelion is an exceptionally safe herb with no toxicity and few side effects. In rare cases, the natural latex in fresh stems has caused contact allergies.

The herb should not be taken by patients with obstruction of the bile duct, gallstones, gallbladder infection, or intestinal obstruction. According to Balch, dandelion should be avoided during antibiotic treatment because it may reduce the ability of the antibiotic to fight infection.

Author of Herbs to Improve Digestions and Natural Relief from Aches and Pains, CJ Puotinen is a contributing editor to Taste for Life.

SELECTED SOURCES

"Dandelion: Our Herb of the Month," www.alternative-healthzine.com

Herbal Medicine, Expanded Commission E Monographs, by Mark Blumenthal, senior editor

PDR for Herbal Medicines

Personal communication: Jean Argus

Prescription for Herbal Healing by Phyllis A. Balch

DANDELION WINE

Too many dandelions? Put them to good use by making this wine. (The directions have been adapted from traditional recipes.) The amounts given can be divided in half or multiplied, depending on how many dandelions you can safely gather. Note: Be sure the dandelions have not been sprayed with any pesticides, and gather them far from busy highways.

Collect four gallons (32 cups) dandelion heads. In a large ceramic crock, cover dandelions with two gallons boiling water. Let stand overnight. Strain into a large kettle and add three quartered oranges, one quartered lemon. And two to four tablespoons coarsely chopped fresh ginger root. Bring to a boil, simmer for 30 minutes, then remove from heat and let cool to lukewarm. Strain back into the crock, add seven cups sugar, and stir well. Add one package dry yeast dissolved in one tablespoon water and stir well. Cover and let stand for 10 to 12 days, or until the mix stops bubbling. Siphon or strain into sterile gallon jugs, cork or cover loosely, and allow to ferment for one month. Then pour the wine into wine bottles.

"The longer it sits," says herbalist Jean Argus, "the more mellow it tastes. By November, it should go very well with your Thanksgiving dinner."