Dandelions were first brought to this country by European colonists who used them to heal maladies of the liver, gall bladder, kidney and stomach. Once commonly called “pissabed”, the dandelion’s diuretic properties also make it an excellent blood purifier for diseases ranging from eczema to cancer.
Nicholas Culpeper in his 1653 work The Complete Herbal, praises the dandelion for its “opening and cleansing quality” claiming it is “very effectual for the obstructions of the liver, gall and spleen.”
According to other ancient herbalists, the dandelions cleansing capacity is also beneficial for “the sluggishness associated with heat and excess”, or what the Chinese traditional medicine practitioners would call “fire poison”.
Dandelion leaves are best harvested when young and tender long before the flower begins to bloom. Extra care should be taken to pick the leaves prior to the plant’s flowering in order to avoid bitterness. Dandelion leaves are highly nutritious, in fact, they are one of the richest sources of beta-carotene providing ample amounts of Vitamins B, C, and D, and significantly more calcium and iron than spinach.