Dandelion
The root of the yellow-flowered weed of lawns and hillsides. Roasted-bitter, it tastes a little like chicory coffee.
How Ayurveda reads dandelion
- Part used
- Root
Reviewed by the Vapika team.
In the tradition
Dandelion is not an Ayurvedic herb. It grows wild in the Himalaya and is common across Europe, where its root and leaves have been used for centuries. Unani medicine groups it with chicory, kasni.
How we read it
Because the classical texts don't describe dandelion, this page gives it no rasa, guṇa or vīrya. By taste, its root is plainly bitter.
In the kitchen
Young leaves go into salads and saag in the hills. The root is roasted and ground as a coffee substitute.
How we use it
We use dried dandelion root in our Blue Pea & Ginger, Giloy & Dandelion and Dandelion & Mulethi blends, for its clean, roasted bitterness.
From the texts: Not described in the classical Ayurvedic texts. Used in Unani medicine as hindibā-e-barrī (with chicory).
For learning, not diagnosis. If you are pregnant, nursing or on medication, please speak to your doctor first.