Dandelion (Taraxacum officinale)

The composite flower that covers the meadows with its bright yellow blossoms in spring is usually considered a weed. But it was already used as a medicinal plant in ancient times.

The vigorous dandelion is widespread in the northern hemisphere and colonises both fertile soils and stony terrain, thriving in light and shade. Its deep, strong taproot anchors it firmly in the soil.

The herb and the dandelion root are used in natural medicine. The most valuable substances are bitter substances, triterpenes, phytosterols, flavonoids and mucilage. In addition, the plant is rich in vitamins and minerals. In autumn, the root contains up to 40 % inulin, a prebiotic that serves as a nutritional basis for the healthy intestinal flora.

The main areas of application when used internally are above all loss of appetite, digestive complaints and functional disorders of the liver and gall bladder. Together with milk thistle and artichoke, dandelion is one of the most important “liver plants”. Folk medicine also uses it as a tonic for weakened patients, to support the elimination of toxins via the kidneys, for gout and rheumatism, skin conditions and for draining oedema.

Recently, cancer research has also been looking into the use of dandelion extract.