Dandelion , also known as the dandelion, is easily recognized by its yellow flowers. Underground, however, lies the key ingredient in an ancient preparation: root tincture, obtained by macerating it in alcohol.
Why is the root used?
In herbal tradition, dandelion root is used for minor digestive complaints, such as a feeling of fullness and slow digestion, and for temporary loss of appetite. These uses are based primarily on traditional usage; clinical evidence is still limited.
How it is traditionally prepared
You’ll need dried dandelion root, a clean glass jar, and food-grade alcohol, such as 40-50 proof vodka. The root must be clearly identified and come from an area free of chemical treatments.
- Break up the root and fill about a third of the jar.
- Pour the vodka until it is completely covered.
- Close and leave to macerate in the dark for 4-6 weeks, shaking gently every day.
- Filter and transfer the liquid into a dark glass bottle, indicating the ingredients and date.
What to know before using it
A homemade tincture does not have a standardized concentration: for this reason it is not appropriate to suggest a universal dosage.
Use is not recommended during pregnancy, breastfeeding, children under 12, and those with gallstones or liver or biliary tract diseases. It should also be avoided if allergic to Asteraceae. Those taking medications should discuss this with their doctor or pharmacist first.
