Closely related to chicory, dandelion is a common plant worldwide. The plant grows to a height of about 12 inches, producing spatula-like leaves and yellow flowers that bloom year-round. Upon maturation, the flower turns into the characteristic puffball containing seeds that are dispersed in the wind. Dandelion is grown commercially in the United States and Europe. The leaves and root are used in herbal supplements.
What does it do? In the hepatic complaints of persons long resident in warm climates, Dandelion is said to afford very marked relief.
Dandelion is used as a bitter tonic in atonic dyspepsia, and as a mild laxative in habitual constipation. When the stomach is irritated and where active treatment would be injurious, the decoction or extract of Dandelion administered three or four times a day, will often prove a valuable remedy. It has a good effect in increasing the appetite and promoting digestion.
Suggested Use: As a dietary supplement, take 2-4 capsules two times a day with meals or a glass of water. Store in a cool, dry place.
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