As spring flowers start to bloom in our garden, we see bright yellow flowers randomly pop up amongst them as well. We don’t usually welcome them because we see them as weeds… Yes, we are talking about dandelions.

Perhaps you are aware, though, that dandelions are edible. It shares similarities to chicory, which belongs to the same Asteraceae family, and we know is an edible vegetable. It may feel strange to eat something that we consider a weed, but it is an excellent food in terms of nutrition and its health effects. This makes sense when we think about how dandelions can flower in the harshest environments and therefore how strong of a life force they must have. Dandelion leaves are sources of vitamins A, C, and K, and minerals like iron and potassium. Within dandelion roots, there is choline, which is an essential nutrient for our brain and nervous system function, as well as for promoting liver cell functions, preventing fatty liver disease, and maintaining the balance of cholesterol. Various parts of dandelions also contain inulin, a fibre which improves digestive health by acting as a prebiotic and benefits diabetic patients by controlling blood sugar. Silymarin content of dandelion benefits the liver by suppressing liver cancer growth as well as eliminating the liver cancer cells that have already formed.

Dandelion leaves and roots are also used as medicine in Traditional Chinese Medicine herbal formulas. Its Chinese medicinal pinyin name is Pu Gong Ying (蒲公英). Dandelion leaves and roots are cold in nature, and bitter but also slightly sweet (roots are thought to have a caramel flavour to them) in flavour. This bitter flavour generally has draining (i.e. moves pathogens downward) and drying actions. Hence, bitter flavoured foods are usually good at clearing Heat and Dampness but are not recommended in conditions of Cold, Dryness, or Deficiency (excess of such food can drain/deplete Qi). Dandelion is also cautioned for those with allergies. Patients who are especially sensitive to ragweed and related plants like daisies and chrysanthemums that are in the same Asteraceae family might be sensitive to dandelions too. Bitter foods tend to act on the Heart but can also benefit the Liver, and dandelion is a plant that is particularly good for the Liver. Dandelion is in the herbal category for clearing Toxic-Heat. Toxic-Heat in Chinese Medicine refers to abscesses (i.e. localized collections of pus surrounded by inflamed tissue) or firm and hard swollen sores. Dandelion is especially effective at expelling pus and clearing abscesses in the breasts, the Large Intestine, and the Lungs. It also has other actions such as clearing Damp-Heat, promoting urination, and promoting lactation. Therefore, it is also recommended in patients who have painful urination disorder and have difficulty passing urine, patients with edema, and also for breastfeeding mothers with scanty or absent breast milk.

This is one plant that one can easily forage from nature. They are available in the grocery stores, too, of course. Dandelions look slightly different from one another depending on the lower classifications of the species. General characteristics of dandelions are, however:

“-a rosette of leaves at the base of the plant;

-a deep taproot;

-a smooth, hollow stem;

-leaves that may be nearly smooth-margined, toothed, or deeply cut;

-and a solitary yellow flower head composed only of ray flowers (no disk flowers).”

(Source: Encyclopaedia Britannica) 

Dandelion leaves are great mixed into salads. The leaves may also be sautéed, like any other leafy greens. It is best to pick young leaves before the plant flowers as they are less bitter and have a softer texture. Dandelion roots can be cleaned, diced, and used in soups and stir-fry. The roots may even be used as a coffee substitute when roasted. Some people say there is a mocha flavour to coffee made with dandelion roots. It is especially a good substitute for those looking for an alternative without caffeine.