Dandelion (Lion’s tooth) - 蒲公英 (Pu Gong Ying)
Dandelion
蒲公英
Pu Gong Ying·Pissenlit (Dent de Lion)
Taraxaci Herba
- Traced and verified origin
- Dispatched within 24/48h, packed to order
- Kept away from light and moisture
According to the classical texts
清热解毒 消肿散结 利湿通淋
Pinyin
Qing Re Jie Du · Xiao Zhong San Jie · Li Shi Tong Lin
Overview
The Chinese dandelion (Taraxacum mongolicum) — a close cousin of our European dandelion — is harvested whole (root, leaves, flowers) in spring, when the plant is in full growth, just before the flower heads run to seed.
Dried in the shade, it keeps a fresh vegetal scent and a clear, characteristic bitterness.
Traditional uses
The reference herb for gatherings of heat-poison that show as localised accumulations, particularly in the Phase and in that of Earth.
Also valued as a mild freeing herb for the fluids and within the register of transformation (Yun Hua) on constitutions of heat.
Preparation and traditional-use quantity
- Decoction: 10 to 30 g (a generous quantity, the herb being very mild), simmer for 20 minutes
- Infusion: 2 tablespoons per litre, to be drunk over the day
- External use: cool compresses, a use the tradition also knows
Precautions
To be avoided in cases of markedly deficient Yang with very loose stools. One of the most approachable herbs of the Chinese pharmacopoeia.
