ILLEA - Latin American Institute for Environmental Studies

dandelion

Dandelion (*Taraxacum officinale*) is a plant rich in vitamins and antioxidants. Its leaves and roots are used in folk medicine as a natural diuretic (helping to reduce bloating), a digestive aid (relieving a feeling of fullness), and a liver protectant (assisting the liver in eliminating toxins). The plants parts can be utilized in various ways: Tea or Infusion: Made from dried roots or leaves, it is excellent for improving digestion and combating fluid retention. Typically, 1 to 2 teaspoons of the root are used per 200 ml of boiling water, and it can be consumed up to three times a day. Culinary Use: Fresh, young leaves can be eaten raw in salads or sautéed (like spinach); they are a source of fiber that supports gut health. Supplementation: Available as an extract or in capsules at health food stores, this is an ideal option for those who prefer to avoid the plants bitter taste.