Dandelion

Identity

Common Name

Dandelion

Scientific Name

Taraxacum officinale

Botanical Family

Asteraceae

Native Region

Eurasia (now cosmopolitan)

Cultivation Regions

Worldwide temperate

Plant Parts Used

Root, Leaves, Flowers

Synonyms

Lion's Tooth, Common Dandelion

Caffeine Level

Caffeine Free

A perennial 5–40 cm tall forming a rosette of deeply toothed green leaves, hollow milky stems bearing a single yellow flower head, and a deep taproot; the leaves, flowers, and root are all used.

Historical Background

Dandelion has been a food and medicine of Europe and Asia for over a thousand years — the leaves in spring salads, the roasted root as a coffee substitute, and the flowers in wine. In Western herbalism it is a classic 'liver and kidney' herb and gentle diuretic.

Earliest recorded uses: Arab physicians (10th–11th c.) and European medieval herbals; long used as a spring tonic.

Cultural significance: Dandelion (French dent-de-lion, 'lion's tooth') embodies the resilient wayside herb — maligned as a lawn weed yet valued as food, coffee substitute, and medicine across cultures.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Earthy, bitter, mildly roasted

Tea Information

Research Summary

Dandelion has a long tradition as a digestive and diuretic herb. Clinical evidence is limited; small animal and human studies suggest mild diuretic and prebiotic effects, but robust trials are lacking. It is not a treatment for liver or kidney disease.

Evidence levels reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources