It is a perennial herb, common in many parts of Greece, known by names such as dandelion, wild lettuce, bitter radish, and others. Taraxacum is one of the most valuable medicinal and edible plants that grow throughout Europe and most of the Northern Hemisphere. In our country, we find it everywhere, in mountains and meadows, and it is known as mountain radish.

It is a perennial, herbaceous winter plant, without a stem and with a height of 20-25 cm. Its root is deep and contains a milky liquid. It appears from autumn until spring and multiplies by rhizomes and seeds. It has yellow flowers that open in the morning and close in the evening, with serrated leaves. It blooms in spring but flowers can be found earlier.

It grows everywhere and thrives in all types of soil, preferring moist, well-watered, clayey soils. The usable part is the whole plant, and the best collection is made during the growth of its leaves, as when they mature, they become bitter.

Ingredients

• The root and white milky juice contain lactucopicrin, tannins, starch, and inulin.
• It contains a large amount of vitamin A, more than lettuce.
• It contains iron, potassium, phosphorus, manganese, bitter glycosides, carbohydrates, and dietary fiber.
• It contains proteins, vitamins B1, B2, C, D, K, E, magnesium, sulfur, zinc, and minerals.

Properties

• Stimulates bile flow and aids in fat digestion.
• Has diuretic, antioxidant, tonic, and anti-inflammatory effects.
• It is a blood purifier and beneficial for bones and joints.
• Fights chronic dermatitis, arteriosclerosis, herpes, and helps with eczema and acne.

Usage

It is prepared as an infusion. We add 1-2 teaspoons of dried herb to a cup of water and simmer for 10-15 minutes. We can drink up to 3 cups a day.

Warning! Overconsumption can lead to undesirable effects. It is recommended to seek advice from a specialist before using the plant.