Herb Salt
Herbamare ® Original
Sea salt with vegetables and herbs.
Dandelion
Taraxacum officinale Web.
Dandelion (Taraxacum officinale) is considered a pesky weed by some, but a valuable medicinal and edible plant by others. The young leaves are delicious in salads, and the root is traditionally used to make tea. Dandelion is particularly prized for its bitter compounds, which aid digestion and stimulate bile flow. The plant also contains valuable nutrients such as vitamin C, potassium, selenium, and inulin.
Profile
- Botanical name: Taraxacum officinale Web.
- German name: Dandelion
- Plant family: not listed
- Occurrence: Temperate climate zones worldwide
- Location: lush meadows, gravel pits, open forests, and roadsides
- Elevation: up to about 2,000 meters
- Height: about 10 to 50 centimeters
- Flowering season: March through October
- Part of the plant used: Leaves and roots
- Special feature: The entire plant contains a bitter-tasting milky sap.
Dandelion is a very hardy plant with a taproot-like rootstock. Dark green, lanceolate leaves develop from a basal rosette. They are coarse and sharply toothed.
A bare, hollow stem rises from the leaf rosette, topped with a yellow flower head. All of the flowers are tongue-shaped. After flowering, a spherical fruit cluster develops, consisting of numerous individual fruits. Each of these fruits bears a stalked “parachute” made of fine hairs, known as the pappus. Even a light breeze causes the fruits to detach and be carried away.
The entire plant contains a bitter-tasting milky sap.
Use at A.Vogel
Related health topics:
- Digestion, Liver & Intestines
- Bile
- Flatulence
- Feeling of fullness
- Vitamins & Minerals
- Immune System
- Nutrition