Infusion - Dandelion

Dandelion

Dandelion is a plant that belongs to the Asteraceae family. 

This plant is easily found in Italy and is known and used by many people. Widespread in many areas of the planet, dandelion is also appreciated by animals, which eat its seeds or even the whole plant.

Dandelion is known above all for its purifying action and for the active ingredients it contains. Inside we find: 

- Flavonoids, determine a draining action;

- Ascorbic acid;

- Terassicin, a factor that stimulates the production of saliva, gastric and pancreatic juices;

- Vitamins A, B, C, D, alpha and beta-carotene;

- Potassium salts, which act at the renal level by stimulating the production of urine and the drainage of excess fluids;

- Minerals: calcium, phosphorus, iron, magnesium and sodium.

Its name, Dandelion, originates from the jagged edges of its leaves that refer a little to the teeth of a carnivore. With a bright yellow color, dandelion brings numerous benefits for our health. In the past, in fact, the leaves were used to increase digestion, inserting them in salads, soups or in dry and preserved foods.

As already mentioned, dandelion is an excellent depurative and is recommended in every season. This plant also has properties that make it one of the most used plants that perform the function of panacea for body detoxification.

It can be used as a natural detox, to lose weight, to combat water retention and cellutitis, against constipation and to counteract glycemic peaks and lower pressure. 

The purifying, anti-inflammatory and detoxifying properties of dandelion favor the elimination of waste (sugars, triglycerides, cholesterol and uric acids) making dandelion a valuable plant in all cases of liver failure, jaundice and gallstones.

When we talk about dandelion herbal tea, we are actually referring to two different drinks. In fact, there are two parts of dandelion that we can use: the leaf and the root, and both to regulate the digestive system. 

The infusion is usually taken after meals, facilitating digestion and preventing the formation of swelling or heaviness.

Preparation

The decoction can be taken later in the day and especially after meals. It is necessary to pour a level teaspoon of dried dandelion root, bring to ebolition for a few minutes. Then leave to infuse for at least 10 minutes and cover everything so that the substances do not disperse. After filtering the infusion, you can add a few drops of lemon or a teaspoon of honey to make it tastier.

Contraindications

It is not recommended to take dandelion in case of peptic ulcer, gallbladder stones, gastritis or in case of ascertained hypersensitivity to one or more components. The use of this plant is contraindicated for adolescents under 12 years old, for pregnant or lactating women.

It is always recommended to ask a doctor for intake.