Dandelion Leaf
| Dandelion Leaf in TCM:Explore the properties of Dandelion Leaf according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):
Temperature: cold
Channels: SP, LV, GB
Flavors: sweet, bitter, salty
Tonifies: blood
Special Properties:
clears heat, clears damp, resolves water accumulations
In terms of Traditional Chinese Medicine (TCM) Dandelion Leaf, commonly referred to as dandelion greens, is known for its ability to tonify blood. It also helps to clear heat, resolve dampness, and regulate water circulation.
In general the ancient Chinese medical texts cite that it enters the spleen, liver, and gallbladder. Furthermore Dandelion Leaf is considered to be very cool to cold in temperature. The flavor is slightly sweet, bitter, and salty.
Dandelion has been found to be extremely effective inhibiting bacteria, virus, and fungus. It is considered to be a natural antibiotic similar in action to goldenseal root. [22]
For breast lumps and tumors apply a poultice made from dandelion and ginger. For toxic skin lesions apply crushed fresh leaves and change the poultice hourly. For conjunctivitis (pink eye) due to liver heat rising use a tea or juice. For common cold (wind-heat invasion) make a tea from dandelions (using the whole plant) and add mint and licorice. [22]
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