Dandelion

The Chinese dandelion (Taraxacum mongolicum), a close cousin of our European dandelion, is harvested whole (root, leaves, flowers) in spring, when the plant is in full growth, just before the flower heads run to seed.

Dried in the shade, it keeps a fresh vegetal scent and a clear, characteristic bitterness.

The reference herb for gatherings of heat-poison that show as localised accumulations, particularly in the Metal Phase and in that of Earth.

Also valued as a mild freeing herb for the fluids and within the register of transformation (Yun Hua) on constitutions of heat.

• Decoction: 10 to 30 g (a generous quantity, the herb being very mild), simmer for 20 minutes
• Infusion: 2 tablespoons per litre, to be drunk over the day
• External use: cool compresses, a use the tradition also knows

To be avoided in cases of markedly deficient Yang with very loose stools. One of the most approachable herbs of the Chinese pharmacopoeia.