Dandelion serving healthy nutrition
1990
Tihanyi, E.
The botanical properties of the dandelion (Taraxacum officinale Web.) are described. It is advised to collect the rhizome and roots (Taraxaci radix), the leaves (Taraxaci follium) and the roots with the leaves (Taraxaci radix cum foliia). The plant parts contain inulin, taraxacin bitter substance, cacutchouc, wax, fat, tannin, essential oil, choline, saponin, organic acids, mucous substance. In the spring the inulin content of the roots is 1-2 o/o and in the autumn it amounts to 40 o/o. The tea made of it is of medicinal importance, has a stomachic, tonic, diuretic, aperient, digestion stimulating, antibilious, blood purifying effect. The leaves may be used in salads (dandelion-potato, dandelion-asparagus-vegetable salads). Cultivated dandelion is extremely rich in aromatic substances, vitamine, trace elements, bitter substances, iron, potassium, magnesium and calcium.
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