The root is a traditional bitter/cholagogue used to stimulate digestion and bile flow, and a digestive and liver-supportive bitter. The leaf is a diuretic that increases urine output; young leaves are a nutritive bitter green. NCCIH notes a long history of traditional use, while clinical evidence for treating specific health conditions remains limited.
Medicinal plant
Dandelion
Taraxacum officinale
A bitter root for digestion, a diuretic leaf.
Uses
Digestion — Herbs traditionally used around digestion, appetite, stomach comfort, or after-meal preparations.
Properties
Bitter — Stimulates appetite and digestive secretions
Hepatic — Traditionally supports liver function
Diuretic — Encourages urination and fluid elimination
Energetics
Cooling — Calms heat, irritation, or excess activity. Drying — Reduces excess moisture or secretions.
Confirm identification before harvesting; several plants can resemble dandelion.
Similar herbs: Catnip, Chamomile, Yarrow
Growing and using it
Life cycle
Herbaceous perennial.
Hardiness
USDA Zones 3–10.
Harvesting
Harvest leaves and flowers repeatedly; digging the root removes the plant.
Grow in zone
Harvest leaves — Gather leaves in these monthsHarvest leaves: AprilHarvest leaves: MayHarvest leaves: JuneHarvest leaves: SeptemberHarvest flowers — Gather flowers in these monthsHarvest flowers: AprilHarvest flowers: MayHarvest flowers: JuneHarvest roots — Gather roots in these monthsHarvest roots: MarchHarvest roots: AprilHarvest roots: OctoberHarvest roots: November
Young spring leaves are usually the most tender.
Gardening tools
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Gently simmer the tougher parts of dandelion — roots, bark, or berries — to draw their properties into water.
Parts used
RootGather
- as neededfresh chopped or dried root
- Dig roots and scrub them clean
- Slice them thin, and use fresh or dry them firstMuch longer than leaves, and worth a dehydrator at 95–115°F if you have one. Dry when a slice snaps cleanly instead of bending.
Prepare
- Add the chopped root to cool water
- Bring to a gentle simmer
- Simmer 10–20 minutes
- Strain
Soak dandelion in alcohol for several weeks to make a concentrated, shelf-stable extract. Fall-dug root is well suited to tincture.
Parts used
RootPrepare
- Clean and chop root finely
- Use an herb-specific tincture ratio
- Macerate around four weeks
- Press and strain
Apothecary supplies
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Use dandelion as food, seasoning, garnish, or an ingredient in everyday cooking.
Parts used
LeafPrepare
Young spring leaves can go into salads or be cooked with milder greens.