Below you'll find an excerpt for the use of Dandelion to help with the relief of liver ailments.
Dandelion—Is a useful tonic in chronic diseases of the liver, and in other affections accompanied with derangement of the biliary organs, as in some forms of dyspepsia and cutaneous disease. Many, too, consider it to be diuretic and aperient, but those effects are not produced unless it be given in very large doses. It is best employed in the form of Decoction, prepared as follows—
Dandelion Herb and Root, fresh 7 ounces
Water 2 pints
Boil together down to a pint, and strain. Dose, from two to four table spoonsful. Dandelion is thought well of by several foreign writers of eminence, and is by them generally recommended in the form of liquid extract, or, as it is sometimes termed, Mellago Taraxaci.
Source: A Family Medicine Directory ©1855
People used to grow dandelions! My husbands grandmother up until she moved would go and gather wild dandelion greens and wild onion and garlic chives to cook like you would any other greens. I've even seen an article in a news paper(was around 5-10 years ago) on how to cook the greens and flower in several different recipes, plus there's dandelion wine!
ReplyDeleteThank you for the useful information about the healing power of dandelions.
ReplyDeleteMy grandmother's father and grandfather were born in the wineland along the Saar River in Germany. I've always wondered if, after coming to Wisconsin with its harsh climate, they decided to use dandelions as a substitute. I know that my grandmother made dandelion wine at least once because Dad's favorite story was about the time their duck flock got into the leavings of the dandelions from the winemaking and staggered around the farmyard, drunk but probably feeling no pain.