Dandelion (Taraxacum Officianale) Root / Dandelion (Taraxacum Officianale) Leaf
Benefits of Dandelion
- Digestion
- Fluid balance
- Where it's from: Across the Northern Hemisphere
- Form: Powder
- Food source: Plant
What is Dandelion?
Dandelion, which grows naturally all over the Northern Hemisphere, has been eaten in cuisines for centuries. The roots can be roasted, even used as a substitute for coffee, and the leaves are eaten raw in salads.
Whilst we wouldn't necessarily recommend putting a Dandelion from a field into your cappuccino, it is a bitter green like rocket, kale, watercress and spinach. Bitter greens are traditionally thought to get the digestive juices flowing. Dandelion also has a long history of use in traditional practice across several cultures.
What does the research say about Dandelion?
Dandelion has been studied for its role in gastrointestinal movement, the pace at which food travels through the stomach and gut. A review of the research has looked at dandelion in relation to the digestive tract more widely.
Dandelion has also been studied as a natural diuretic, meaning it increases the production of urine.
You may also enjoy reading 'What is GORD? Best 3 foods to eat and avoid' and 'What colour should your urine be?'.
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