Dandelion as a Hepatic - For the Liver

The blood can be contaminated by stress, lack of exercise, poor diet, toxins, and genetic predisposition. When the blood doesn't flow actively, arthritic pains may result because gases or gravel materials are deposited in the joints. Skin disorders like eczema and psoriasis may result from the body trying to push toxins out through the skin.

Dandelion is also a bitter that functions as a Cholagogue. That is, it helps the digestion by increasing the flow of bile released from the gall bladder, which is essential in helping us utilise food nutrients and eliminate waste.

Chinese Herbal Applications containing Dandelion

Dandelion is used in cases of jaundice, hepatitis, and red and swollen eyes, as well as urinary tract infection, abscesses, or firm, hard sores in the breasts. It is also said to be effective in increasing the production of mother's milk.

Astrologically, Dandelion falls under the dominion of Jupiter.

Herbal Combinations with Liver

Examples of combinations for the liver containing dandelion include:

Liv Capsules - which contains Barberry, Wild Yam, Dandelion, Cramp Bark, Peppermint, Catnep, Fennel, and Ginger, and

Liv Drops  - contains Fringe Tree Bark, Dandelion Root, Vervain, Rheum, Yarrow, Barberry, Black Cohosh, Milk Thistle, Boldo).

There is also a complete 90-day Liver Programme available which includes dandelion and another fine liver herb, Barberry. (See our Barberry article.)

Harvesting Dandelion

The roots are best collected between June and August when they are at their most bitter - and so most potent. Dig up in wet weather. Avoid breaking the roots. Shake off as much of the earth as possible and clean the roots. Cut off the crowns of leaves, but take care not to leave any scales on the top. Do not cut or slice the roots or the valuable milky juice on which their medicinal value depends will be wasted by bleeding.

It is best to harvest fresh young Dandelion leaves in the spring. The small, young leaves are less bitter, and may be eaten uncooked in salads. Larger leaves can be lightly steamed to reduce bitterness.

If picking yourself, be sure to harvest only unsprayed Dandelions and consult a good plant identification book if you have any doubts as to what Dandelions look like.

Preparations of Dandelion

Dandelion leaf has been used for centuries in Europe as a spring tonic (a medicine that invigorates and strengthens all systems) to help to purify the body after a long winter of rich foods and little exercise. The bitter taste of the leaves stimulates bile flow, which enhances liver function.

Dandelion leaf is one of the richest natural sources of beta-carotene, and contains more iron and calcium than spinach.

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