Dandelion Medicinal.

Dandelion officinalis

A perennial herbaceous plant of the Asteraceae family, up to 60 cm high. The root is vertical, thick, fleshy, with adventitious buds. The stem is shortened. Pinnate, glabrous or sparsely hairy leaves are collected in a basal rosette. Blooms in April - June, sometimes again in autumn. The flowers are yellow, numerous, collected in an inflorescence-basket.

The fruit is a gray-brown achene bearing a tuft of white soft hairs. Ripens in May - June. The entire plant contains milky sap.

Dandelion officinalis is widespread throughout Russia. It grows along housing, roads, in fallow lands, wastelands, in vegetable gardens, parks and orchards. Loves rich, well-moistened soils. Often forms thickets.

The whole plant is used. In early spring, young leaves are used to make salads and seasonings for meat and fish dishes, cook soups and cabbage soup, and prepare juice. Roasted roots are used as a coffee substitute.

The medicinal raw materials are the roots and aerial parts of the plant. The roots have diaphoretic, choleretic, diuretic, sedative, expectorant, antiallergic, antipyretic, antisclerotic, laxative and anthelmintic effects, stimulate appetite, and improve skin condition.

In early spring, juice from dandelion leaves is useful. It has strengthening properties and is useful for inflammation of the stomach, constipation, liver and gallbladder diseases, and gout. Taking juice and infusion of the root increases lactation in nursing women.

Dandelion roots are used to prevent atherosclerosis, and also as a bitter to stimulate appetite, for constipation and as a choleretic agent.