Herb Weavers Journal #127 - 13th May 2025

Dandelion

I don’t have enough space or time to tell you all the wonderful things there are to say about this amazing flower. Don’t believe all you hear about dandelions being a weed and a nuisance to gardeners.

Dandelion greens can be eaten cooked or raw and are filled with Vitamin A, C, and K. They also contain vitamin B and E and folate. The leaves contain lots of minerals, including iron, magnesium, potassium and calcium. The root is rich in the carbohydrate inulin which is a soluble fibre that supports gut issues by creating healthy bacteria.

The plant can be eaten as a vegetable, drunk as a tea, tincture, cream to be absorbed through the skin and lots more, it is so versatile.

It contains anti-oxidants that help to eradicate free radicals (they contribute to chronic illnesses and some cancers). Also beta-carotine that helps protect against cell damage and also high in polyphenols too.

The plant is considered to help inflammation in the body, reduce blood sugars and help stabilise them, it improves insulin sensitivity, decreases triglyceride and cholesterol levels, which are key risk factors in heart disease. It helps to reduce blood pressure, promotes liver health as it helps to flush toxins out of the body quicker. Studies are being done around its ability to help in weight loss. It treats constipation, boost our immunity and even supports healthy skin, protecting it against UVB.

Although it can be added to daily food, the flowers are lovely in cakes and salads, here are some daily mesures to consider -

Fresh leaves: 4–10 grams daily

Dried leaves: 4–10 grams daily

Leaf tincture: 0.4–1 teaspoon (2–5 mL) three times per day

Fresh leaf juice: 1 teaspoon (5 mL) twice daily

Fluid extract: 1–2 teaspoons (5–10 mL) daily

Fresh roots: 2–8 grams daily

Dried powder: 250–1,000 mg four times per day

The other great thing is that they have very low toxicity, so are safe for most people.