DANDELION: HERB’S DESCRIPTION
Posted on Apr 02, 2009 under Herbal | No CommentThe cleansing action of the herb is used to “stir up” the liver and gall, promoting their healthy functioning, and thereby ridding the body efficiently of wastes and poisons, as well as regulating a whole host of basic bodily functions. Dandelion tea has also been used in treatments for rheumatism, and has the reputation of freeing the liver and kidneys from stones, if used regularly in the diet. A spring tonic of dandelion leaf tea is said to inhibit the hepatitis virus, and undoubtedly a healthy liver is less likely to succumb than a sluggish overloaded one.
Dandelions need no description from me. Everyone knows their yellow flowers that close up tight when rain is soon due, their “clocks” of seeds and rosettes of leaves. Their name is Anglicized from the French dent-de-lion, referring to the backward-slanting toothed shape of the leaves. There are many variations in leaf characteristics. Some are darker green and slightly furry, with rounded teeth, some are brilliant green, less hardy in hot weather, with sharply-indented longer leaves, but all have much the same medicinal value.
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