Dandelion

At a Glance

Common name

Dandelion

Scientific name

Taraxacum officinale

Family

Asteraceae

Region

Eurasia

Plant part

Root, Leaves, Flowers

Caffeine

Caffeine Free

Evidence

Limited

Safety review

Safety information on file

Botanical Description

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.

Also known as: Lion's Tooth, Common Dandelion

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 Preparation

Modern Evidence

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 describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.