The Dandelion

by AWoodell
Last updated 10 years ago

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The Dandelion

The Dandelion

Culinary Uses:*Viatmins A, B, C, D*Iron Potassium Zinc*Add Flavor to food(Salads, sandwiches, tea)*Make Wine

Modern Day Medicinal Use: *Appetite stimulant *Digestive Aid *Kidney and Gallbladder function *Diuretic (urine excretion)

Traditional uses: *Treat liver problems *Kidney disease *Heartburn *Stomach ache *Appendicitis *Digestive Disorders

Precautions: *Allergic Reaction * Mouth Sore *Skin irritation when applied topically

How to take it: *Dried leaf infusion: Pour hot water onto dried leaf and steep for 5 - 10 minutes *Leaf tincture (1:5) in 30% alcohol: 100 - 150 drops, 3 times daily *Standardized powdered extract (4:1) leaf: 500 mg *Standardized powdered extract (4:1) root: 500 mg *Root tincture (1:2) fresh root in 45% alcohol: 100 - 150 drops, 3 times daily


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