Dandelion flowers can serve as vitamins and so much more!

Most homeowners shudder when they hear the word ‘dandelion,’ as much of the United States considers these plants and their yellow flowers an eyesore. To those who investigate the world of holistic health and nutrition, however, dandelion is anything but a nuisance.

A perennial known to grown in North America, Europe and parts of Asia, the dandelion has been used for centuries for both medicine and nutrition. It grows up to 12 inches in height, and boasts a bright yellow flower that closes at night and in gloomy weather.

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Though edible, the flower of the dandelion is the least commonly used part of the plant; the green leaves and dark brown roots are the target for most of dandelion’s reported benefits.

Like most herbal treatments, there is little scientific study to back up the use of dandelion as a medicine. That being said, it has shown some diuretic properties in animal research, and is therefore used in humans to remove excess fluid from the body that occurs with conditions like high blood pressure and premenstrual syndrome (PMS).

Materials from NYU Langone Medical Center indicate dandelion is also widely used as a form of treatment for liver conditions. This purpose is vague, though, and tends to branch off into folk remedies associated with the theory of a “congested liver” which is blamed for issues like headaches, eye problems, gout, skin problems, fatigue, and boils.

Research-supported uses are more limited; some evidence exists to support the use of dandelion for a mild appetite stimulant and to improve upset stomach as well as aid in digestion. According to the University of Maryland Medical Center, preliminary research suggests dandelion may help improve liver and gallbladder function, but the study was not well designed. The plant was also found to help normalize blood sugar levels and lower total cholesterol and triglycerides while raising HDL, “good,” cholesterol in diabetic mice, but the findings were not duplicated among other animal species.

The real reason you should consume dandelion

Though the medicinal benefits of dandelion can be disputed, there are some very real nutritional reasons to include the leaves in a regular diet. Dandelion leaves are rich in vitamins A, B, C, and D, as well as minerals such as iron, potassium, and zinc.

Dandelions are also the only plant to contain unique eudesmanolides and germacranolides, active compounds attributed with the bitter flavor of plant, but that have been studied for potential anti-inflammatory benefits.

Other compounds found in dandelion include: taraxol, taraxerol, and taraxasterol, along with stigmasterol, beta-sitosterol, caffeic acid, and p-hydroxyphenylacetic acid.

Experts readily recommend adding dandelion greens to salads and meals. Dandelion is considered very safe; however, individuals who are allergic to chamomile or yarrow should take dandelion with caution.

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A typical dose of dandelion is, according to NYU, is:  2 to 8 g, 3 times daily of dried root; 250 mg, 3 to 4 times daily of a 5:1 extract; or 5 to 10 ml, 3 times daily of a 1:5 tincture in 45 percent alcohol. The leaves may be eaten in salad or cooked.

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