This tincture of Dandelion (Taraxacum officinale) leaf is made using fresh leaves.

SUGGESTED USE:
60 drops, 2-3 times per day in juice or water.

OTHER INGREDIENTS:
Certified Organic Gluten Free cane alcohol, USP pharmaceutical grade glycerin.

CONCENTRATION:
1:2, 95% Alcohol

CONTRAINDICATIONS:
Dandelion is generally regarded as safe, even in large amounts and even during pregnancy. However, as is the case with any plant, there is always a possibility of an allergic reaction. There have been a very few cases reported of abdominal discomfort, loose stools, nausea, and heartburn associated with dandelion. The fresh latex of the plant can cause contact dermatitis in some sensitive individuals. Consult with a qualified healthcare practitioner prior to using dandelion in cases of obstructed bile duct or gallstones. Some individuals that have gastric hyperacidity may find that excessive use of dandelion leaf aggravates the condition.

HOW TO MEASURE OUR TINCTURES: 

Suggested doses are given in drops. However, for easy dosing, you may want to use the guidelines below:

Droppers: If a dropper were immersed in a tincture bottle and the bulb squeezed twice, the number of drops in the pipette for most given tinctures will be approximately 30 drops.

Note: These are only averages. More viscous (thicker) tinctures will produce fewer, and bigger, drops.

Teaspoons: There are approximately 120 drops in 1 teaspoon (approximately 4 droppersful).

These statements have not been evaluated by the Food and Drug Administration. Our products are not intended to diagnose, treat, cure, or prevent any disease.

Family

Asteraceae (Daisy Family)

Etymology

Opinions differ on the origin of dandelion's genus name, Taraxacum. Some believe that it derives from the Persian talkh chakok, "bitter herb."  The common name dandelion derives from the French dent de lion, "tooth of the lion," in reference to the jagged shape of the leaves.

Range of Appearance

Dandelion is a native of Eurasia but is now naturalized in many regions around the world. Growing from 2 to 18 inches high, the plant has a hollow, unbranching stem with a basal rosette of shiny, hairless, coarsely toothed green leaves that are broader toward the top. The teeth are usually downward directed. A plant bears a single yellow flower, which is actually composed of many tiny bisexual florets. Each floret has five tiny teeth on its edge. Dandelion has one of the longest flowering seasons of any plant, and when a warm spell occurs in an off-season, it is not unusual to see dandelion in flower. Beneath the flower is a green calyx with downward curving outer bracts. The seeds develop as achenes bearing a feathery pappus; they are dispersed by the wind, often as many as five miles from their origin. In addition to Taraxacum officinale, there are more than one hundred and fifty useful species, including T. magellanicum, T. erythrosperum (red-seeded dandelion), T. autumnalis (fall dandelion or hawkbit), T. ceratophorum (horned dandelion), T. eriophorum and T. scopulorum (both known as Rocky Mountain dandelion), T. ceratophyllum (tundra dandelion), and T. lyratum (dwarf alpine dandelion).

Parts Used

All (leaf, flower, root, sap)

Culinary Uses

Dandelion is considered one of the five most nutritious vegetables on Earth. The young leaves, gathered before the flower stalk achieves full height and the flowers have not yet formed, may be eaten raw, used as a potherb, or juiced. The young flowers, with the green sepals removed, have a sweet, honeylike flavor and can be eaten raw. The root can be cleaned and prepared like carrots or pickled. The roots are sometimes roasted and used as a coffee substitute. Dandelion wine and beer are most enjoyable.

Other Uses

Dandelion is one of the bitter herbs of the Passover tradition.

Constituents

Leaf: beta-carotene, vitamins B1 and B2, choline, inositol, folic acid, vitamin C, calcium, iron, manganese, phosphorous, potassium, taraxacin, bitter glycosides, terpenoids. Root: calcium, iron, phosphorous, zinc, choline, flavonoids (lutein, luteolin flavoxanthin, violaxanthin), pectin, inulin, taraxacin, taraxacerin, triterpenes (taraxol, taraxerol, taraxasterol, amyrin), coumestrol, levulin, mucilage, tannin, essential oil, asparagin, lactupicrine, phenolic acids (quinic acid, chlorogenic acid), caffeic acid, gallic acid, fatty acids (myristic, palmitic, stearic, lauric). Flower: flavonoids (luteolin). Sap: sesquiterpene lactone (taraxinic acid)

Plant details were provided by iPlant by Brigitte Mars.

https://brigittemars.com/iplant-app/