Dandelion: leaf, root and flower, and what herbalists do with them

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Dandelion (Taraxacum officinale) is the stemless rosette everyone knows from lawns and pastures. Its young leaves are a bitter salad green, its roots a classic bitter tonic, its flowers a jelly. This page sets out which part to pick, in what form to take it, how it tastes, and who should leave it alone.

What it is credited with

• Herbalists class dandelion leaf among the diuretic plants, used in spring “cleansing” drinks to encourage the elimination of water and waste.
• Naturopathy credits the bitter root with stimulating appetite and digestion, taken before meals in the old bitter-tonic tradition.
• In traditional European herbalism, the root was a liver and gall bladder plant, taken for a sluggish digestion, a heavy feeling after rich food and the old complaints once called bilious or jaundiced.
• It has a long reputation as a gentle laxative and is traditionally used for slow, difficult digestion and occasional constipation.
• Country herbalism used spring dandelion cures for stiff, aching joints, which is why the plant was long popular with older gardeners.
• Old herbals recommended root decoctions for dull skin and blemishes, drunk as a spring course and used to rinse the face.
• Its polyphenols give it a reputation as an antioxidant food, and its iron and potassium content is why naturopathy lists it among the greens for seasonal tiredness.

How to use it

Raw in salad

• Pick the young, pale leaves from the heart of the rosette in early to mid-spring, before the flowers open. Older leaves turn harshly bitter.
• Wash in two changes of cold water, spin dry, tear rather than chop.
• Dress with a warm bacon-fat vinaigrette, a poached or hard-boiled egg and a little mustard: fat and salt tame the bitterness.
• Count a good handful per person, once or twice a week through the spring.

Cooked greens

• Blanch a large bowlful in salted water for 2 to 3 minutes, drain, then finish in a pan with olive oil and garlic.
• Blanching removes some of the bitterness, which is exactly what the bitter-tonic tradition values, so keep it brief.

Leaf infusion

• One heaped teaspoon of dried leaf (or a small handful of fresh) per cup of just-boiled water.
• Cover and steep 8 to 10 minutes, then strain.
• Traditionally drunk one to three cups a day, in the morning and early afternoon rather than at bedtime, and as a short course of a week or two rather than continuously.

Root decoction

• One teaspoon of chopped dried root per cup of cold water.
• Bring to the boil, simmer 10 to 15 minutes, leave to stand 5 minutes off the heat, strain.
• Taken before meals in the bitters tradition, one cup up to twice a day, for a spring or autumn course of two weeks.
• Roast the dried root in a dry pan until fragrant and dark for a caffeine-free “coffee”, prepared the same way.

Fresh juice and flowers

• Fresh leaf juice is the most intensely bitter form; it is traditionally taken in small glasses, diluted, for a few days at a time.
• The golden flowers, gathered on a dry mid-spring morning, are simmered with sugar and lemon for dandelion jelly, or dropped into fritter batter.

Frequently Asked Questions

The one thing to remember: pick the young heart leaves in early spring for salads and infusions, and dig the roots in late autumn for bitter decoctions.

Which part of the dandelion should I use?

The young leaves are the salad and infusion part, gathered in early to mid-spring before flowering. The root is the bitter tonic part, dug in late autumn when it is at its fattest, and used as a decoction or roasted. The flowers are for jelly and fritters.

What does dandelion taste like, and can I make it milder?

Frankly bitter, close to chicory, with a green edge that sharpens as the leaves age. Pick only the pale hearts, dress them with something fatty and salty such as bacon or egg, or blanch them briefly for two to three minutes. Roasting the root brings out an earthy, almost sweet note.

How long should I take a dandelion course?

Herbal tradition treats it as a seasonal course rather than a daily habit: one to two weeks in spring or autumn, one to three cups of leaf infusion a day, or a cup of root decoction before meals. Drink it in the morning and early afternoon, as its diuretic reputation makes a bedtime cup a poor idea.

Can I pick dandelions from my lawn?

Yes, provided nothing has been sprayed there and it is not a spot used by dogs or along a busy road. Leaving an unmown corner in full sun on rich, cool soil gives you a clean, reliable supply, and dandelion even copes with heavy clay.

Who should avoid dandelion?

Anyone pregnant or breastfeeding, young children as far as concentrated preparations go, and anyone with gallstones, a bile duct obstruction, or a liver or kidney condition. If you take any medication, especially diuretics, lithium or blood thinners, check with a pharmacist or doctor first. People allergic to daisy-family plants may react to it.

This information is provided for general interest and reflects the traditional use of plants. It is not a substitute for medical advice. If you are on medication, pregnant, or in any doubt, ask a healthcare professional.