Dandelion officinalis

Popular names: kulbaba, spurge, wasteland, Jewish hat, tooth root, cotton grass, Russian chicory.

DANDELION (Taraxacum officinale Wigg.)Perennial herbaceous plant of the Asteraceae family (Compositae), up to 50 cm in height, with a thick taproot (up to 2 cm in diameter, up to 60 cm long). The leaves are collected in a basal rosette, prickly-pinnate, with lobes turned downwards, narrowed towards the base into a winged petiole. The flower-bearing arrow is cylindrical, leafless, hollow inside, erect, ending in a single flower basket. The flowers are golden yellow, all ligulate, sitting on a flat receptacle, the inflorescence is surrounded by a double wrapper, the inner leaves of which are turned up, and the outer ones are bent down. The roots, stems and leaves traditionally contain a white, very bitter milky sap. The fruits are spindle-shaped achenes with a tuft of fine white hairs. Up to 200 seeds appear on one inflorescence. Mass flowering in May, separately flowering plants are found until autumn. The fruits ripen in June – August. It is not infrequently observed repeated flowering and fruiting throughout the summer. Propagated by seeds and vegetatively. The productivity of one plant ranges from 200 to 7000 seeds. Distributed throughout the CIS. It grows on fresh and moist sandy, loamy and clayey soils in meadows, glades, forest edges, clearings, along roadsides, in gardens and vegetable gardens, crops. Dandelion easily adapts to a wide variety of conditions, is resistant to trampling and eating by animals. The generic name comes from the Greek tarasso to calm – according to the use of the plant by the ancient Greeks. The species definition is associated with the medicinal properties of the root. The plant received the Russian name “dandelion” due to its extraordinary lightness, with which, at the slightest breath of air, the ripe achenes on fluffy flyers break away from the receptacle and scatter. The remaining bare receptacle resembles a bald head. Therefore, in the Middle Ages, a dandelion was called Caput monachi, a monastic head, and in Russia, the names of a wasteland, a fur coat, a bald patch, a Jewish hat are associated with this. Already the doctors of Ancient Greece used dandelion as a medicinal plant. Theophrastus recommended it for reducing freckles and icteric spots on the skin. In Germany in the 16th century, it was used as a sedative and hypnotic. In Russian folk medicine, dandelion has long been considered a “vital elixir” and is used for a variety of diseases. Therefore, in the Middle Ages, a dandelion was called Caput monachi, a monastic head, and in Russia, the names of a wasteland, a fur coat, a bald patch, a Jewish hat are associated with this. Already the doctors of Ancient Greece used dandelion as a medicinal plant. Theophrastus recommended it for reducing freckles and icteric spots on the skin. In Germany in the 16th century, it was used as a sedative and hypnotic. In Russian folk medicine, dandelion has long been considered a “vital elixir” and is used for a variety of diseases. Therefore, in the Middle Ages, a dandelion was called Caput monachi, a monastic head, and in Russia, the names of a wasteland, a fur coat, a bald patch, a Jewish hat are associated with this. Already the doctors of Ancient Greece used dandelion as a medicinal plant. Theophrastus recommended it for reducing freckles and icteric spots on the skin. In Germany in the 16th century, it was used as a sedative and hypnotic. In Russian folk medicine, dandelion has long been considered a “vital elixir” and is used for a variety of diseases. In Germany in the 16th century, it was used as a sedative and hypnotic. In Russian folk medicine, dandelion has long been considered a “vital elixir” and is used for a variety of diseases. In Germany in the 16th century, it was used as a sedative and hypnotic. In Russian folk medicine, dandelion has long been considered a “vital elixir” and is used for a variety of diseases.

COLLECTION AND DRYING OF RAW MATERIALS

Medicinal raw materials are dandelion roots (Radix Taraxaci). They are harvested in early spring, at the beginning of the growth of the plant (April – early May), or in autumn (September – October). They dig up the roots with shovels or plow with a plow to a depth of 15-25 cm. Repeated harvesting in the same place should be carried out at intervals of 2-3 years. The dug roots are shaken off the ground, the aerial parts, rhizomes (“necks”), thin lateral roots are cut with a knife and washed in cold water. Large roots are recommended to grind. The washed roots, laid out on fabrics, dried in the air for several days (until the release of milky juice stops when cut), and then dried in dry, well-ventilated rooms, spread out in a layer of 3-5 cm and periodically mixing. In good weather, the raw material dries out in 10-15 days. You can dry the roots in ovens or dryers at a temperature of 40-50°C. It must be remembered that if the dandelion is harvested too early, when the supply of nutrients has not yet been deposited in the roots, the raw material after drying turns out to be flabby, lightweight, with easily detached bark and cork. In this case, the raw material is rejected. The shelf life of raw materials is 5 years. The smell of raw materials is absent, the taste is sweetish-bitter. Dandelion roots are exported.

PHARMACOLOGICAL PROPERTIES

Dandelion refers to plants containing bitterness. It is used to stimulate appetite and improve digestion. The reflex action of dandelion products is carried out by irritating the taste buds of the tongue and oral mucosa, which leads to excitation of the food center, and then to increased secretion of gastric juice and secretion of other digestive glands. It also improves the general condition, normalizes metabolism, lowers blood cholesterol, improves blood composition in case of anemia. The biologically active substances of dandelion officinalis also have choleretic, diuretic, antispasmodic, laxative, expectorant, sedative, hypnotic, diuretic, diaphoretic properties. In addition, in the process of studying the activity of dandelion, antiviral, anti-tuberculosis, fungicidal,

APPLICATIONS IN MEDICINE

Roots. In practical medicine, infusion – as bitterness to stimulate appetite, improve the activity of the digestive tract with constipation; as a choleretic agent for liver diseases; with diseases of the kidneys, spleen. In folk medicine, tincture – for abdominal pain, eczema, sexually transmitted diseases; decoction – for hypacid gastritis, chronic constipation, pulmonary tuberculosis, hemorrhoids, skin diseases; externally (lotions) – for eye diseases; infusion – for atherosclerosis, gastritis, anemia, diseases of the liver and gallbladder, kidneys and bladder, gout, allergies, skin rashes, to stimulate milk secretion in lactating women; powder (inside) – with atherosclerosis; externally – for burns, frostbite, ulcers, bedsores, festering wounds. Dandelion roots are part of appetizing, diuretic and choleretic preparations. In Germany, they are used for diseases of the kidneys and bladder, kidney stone disease. Roots, leaves. In folk medicine, infusion – for atherosclerosis, hypo- and beriberi, anemia, metabolic disorders, gastritis, colitis, diseases of the liver, kidneys, pancreas, spastic pain in the abdomen, headaches, poor appetite, constipation, gout, allergies; decoction – for furunculosis and other skin rashes, beriberi, general weakness (as a tonic), for gastritis with low acidity of gastric juice; ointment – for burns and bedsores. Juice – for stones in the kidneys and gallbladder, to stimulate appetite, for diseases of the liver, kidneys, bladder, constipation, diabetes, furunculosis (as a means of normalizing blood composition), rashes, rheumatism, gout, anemia, pneumonia, bronchitis , in snake bites [as antitoxic (with sour milk)], also in some thyroid diseases. Fresh juice – for atherosclerosis, C-hypovitaminosis, eye inflammation, scabies, tumors, purulent wounds. Leaves. Young (fresh) in the form of a salad – with hypovitaminosis, scurvy, anemia, rheumatism, gout. Juice – as a general tonic, blood purifier and normalizing metabolism. Outwardly – to remove calluses, warts, freckles, age spots; with eczema and blepharitis; to reduce pain and swelling from bee stings. In Bulgaria – in the treatment of atherosclerosis, anemia, diseases of the skin, liver, gallbladder, jaundice, hemorrhoids, inflammation of the stomach and intestines. In Germany – with beriberi, anemia, rheumatism, gout. In France, juice – for gout, jaundice, skin diseases, also to improve the composition of the blood and as a tonic and diuretic. Flowers, leaves. In folk medicine, infusion, decoction – for diseases of the liver, gallbladder, kidneys, hypertension, hemorrhoids, insomnia. Flowers. Decoction – for insomnia, hypertension, constipation, as an anthelmintic.

DOSAGE FORMS, METHOD OF APPLICATION AND DOSES

Dandelion root infusion (Infusum radicis Taraxaci): 10 g (1 tablespoon) of the raw material is placed in an enamel bowl, poured into 200 ml of hot boiled water, covered with a lid and heated in boiling water (in a water bath) with frequent stirring for 15 minutes, cooled for 45 minutes at room temperature, the remaining raw material is squeezed out. The volume of the resulting infusion is adjusted with boiled water to 200 ml. It is taken warm 1/3 cup 3-4 times every day 15 minutes before meals as a bitter and choleretic agent. Bulgarian experts suggest 2 teaspoons of crushed dried dandelion roots pour 200 ml of cold water and insist for 8 hours, then boil 5-8 minutes, strain and drink in sips in several doses. Aristohol (Aristohol) – a product made in Germany. 10 ml of the product contains alcohol extracts from 5 g of celandine herb, 5 g of yarrow herb, 5 g of dandelion roots, 2 g of cat’s paw fruit, 2 g of thistle fruit, 1 g of wormwood flowers. Aristachol normalizes bile formation, causes contraction of the gallbladder and, consequently, its emptying and the release of bile into the intestine. Helps restore impaired liver function, stimulates gastric secretion, has antispasmodic, disinfectant and laxative effects. It is used for inflammatory and infectious diseases of the liver and biliary tract, jaundice, a condition after operations on the gallbladder and biliary tract, the initial stages of liver cirrhosis. During the period of taking the product in a number of patients, you can expand the diet. Take 20-25 drops in a small amount of water 2-3 times every day after meals. Produced as an alcoholic extract in 20 ml vials. ♦ Decoction of dandelion roots: pour 30 g of raw material into 400 ml of boiling water, boil for 15 minutes, insist at room temperature, then filter. Take 1 cup 2 times every day (morning and evening) 20-30 minutes before meals.♦ Dandelion root powder is taken 1.5-2.0 g 3 times every day.♦ Infusion of dandelion roots and herbs: 10 g crushed roots and herbs of dandelion insist in 400 ml of chilled boiled water for 10-12 hours, then filter. Take 1/4 cup 4-6 times every day before meals.♦ Decoction of dandelion roots and herbs: boil 30 g of crushed dandelion roots and herbs in 1 liter of water for 15 minutes, leave for 45 minutes, then filter. Take 1/2 cup 3 times every day.♦ Ointment from dandelion roots and herbs: 5-10 g of crushed dandelion roots and herbs are infused in 50 ml of vegetable oil for 10 hours.♦ Decoction of dandelion flowers and herbs: 20 g of dandelion flowers and herbs are boiled for 10 minutes in 400 ml of water, insisted for 30 minutes, then filtered. Take 1/4 cup 3-4 times every day after meals.♦ Decoction of dandelion flowers: boil 10 g of raw materials in 200 ml of water for 15 minutes, leave for 20-30 minutes, then filter. Take 1 tablespoon 3-4 times every day. ♦ Dandelion juice is obtained from the whole plant (in May – June) by crushing it and extracting it with a small amount of water. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka. insist 30 minutes, then filter. Take 1/4 cup 3-4 times every day after meals.♦ Decoction of dandelion flowers: boil 10 g of raw materials in 200 ml of water for 15 minutes, leave for 20-30 minutes, then filter. Take 1 tablespoon 3-4 times every day. ♦ Dandelion juice is obtained from the whole plant (in May – June) by crushing it and extracting it with a small amount of water. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka. insist 30 minutes, then filter. Take 1/4 cup 3-4 times every day after meals.♦ Decoction of dandelion flowers: boil 10 g of raw materials in 200 ml of water for 15 minutes, leave for 20-30 minutes, then filter. Take 1 tablespoon 3-4 times every day. ♦ Dandelion juice is obtained from the whole plant (in May – June) by crushing it and extracting it with a small amount of water. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka. 10 g of raw materials are boiled in 200 ml of water for 15 minutes, infused for 20-30 minutes, then filtered. Take 1 tablespoon 3-4 times every day. ♦ Dandelion juice is obtained from the whole plant (in May – June) by crushing it and extracting it with a small amount of water. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka. 10 g of raw materials are boiled in 200 ml of water for 15 minutes, infused for 20-30 minutes, then filtered. Take 1 tablespoon 3-4 times every day. ♦ Dandelion juice is obtained from the whole plant (in May – June) by crushing it and extracting it with a small amount of water. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka. Previously, the plant is soaked in cold salted water (for 30 minutes) in order to reduce the bitter taste. Take 1/4 – 1 cup every day for a long time (you can use rice or oatmeal water, with a tablespoon of honey). Dandelion juice can be preserved with alcohol or vodka.

APPLICATIONS IN OTHER FIELDS

Fresh young dandelion leaves are suitable for making soups, cabbage soup, seasonings for meat and fish dishes. In France, a salad made from young leaves is considered a delicacy, to which mayonnaise, vegetable oil, salt, and mustard are added. Flower buds are seasoned with hodgepodges, vinaigrettes, game dishes. Root powder is a coffee surrogate. The roots, turned into flour, used to be used as an impurity in baking. Powdered roots are used in veterinary medicine as a digestive aid. An aqueous infusion of the leaves is suitable for controlling aphids and other pests of garden crops. Honey plant provides bees with a large amount of nectar and pollen containing a significant amount of protein. Dandelion nectar is golden yellow, thick, quickly crystallizing in large crystals. The plant is cultivated in the states of Western Europe, in Japan, India, the USA,

TASTY TIPS

Dandelion salad.

Soak dandelion leaves (100 g) in cold salted water for 30 minutes, then chop and combine with finely chopped parsley (25 g) and green onions (50 g), season with vegetable oil (15 g), salt and vinegar, mix and sprinkle on top dill.

Dandelion Salad with Egg.

Grind prepared dandelion leaves (100 g) and green onions (25 g), add sauerkraut (50 g), chopped hard-boiled egg (1/2 pc.), salt to taste, mix and season with sour cream (20 g).

Onion, dandelion and lungwort salad.

Onion (60 g), dandelion leaves (40 g) and leaves with stems and flowers of lungwort (30 g) finely chopped, mix with chopped hard-boiled egg (1/2 pc.). Season with sour cream or mayonnaise (to taste), add salt (to taste), sprinkle with dill (5 g).

Dandelion puree.

Dry the dandelion leaves soaked in cold salted water and pass through a meat grinder. Add salt, pepper, vinegar and dill (to taste). Use for dressing soups, second meat and fish dishes.

Dandelion flower buds marinated.

Place washed and sorted flower buds (500 g) in a saucepan, pour hot marinade (500 ml), bring to a boil and let stand on low heat for 5-10 minutes. Use as an addition to garnishes.

Roasted dandelion rosettes.

Prepare root rosettes in early spring, when the leaves rise 2-5 cm above the ground. Rinse and soak the rosettes in salt water for 1-2 hours, then drain the water and fill them with a 10% salt solution for winter storage. Boil salted rosettes, sprinkle with crushed breadcrumbs (50 g) and, frying in fat (75 g), combine with small pieces of fried beef (500 g).

Dandelion Root Drink.

Dry the thoroughly washed roots in the air, fry until brown and grind in a coffee grinder. Brew like coffee.

Leave a Comment

Your email address will not be published. Required fields are marked *