Dandelion
Dandelion, Löwenzahn, Pissenlit, Diente de león, Taraxacum officinale, -
Dill, Dill, Aneth, Eneldo, Anethum graveolens, Suva (सुवा)
In Ayurveda, dandelion is considered a cooling and detoxifying herb, traditionally used to support digestion and elimination. Its bitter and slightly astringent qualities help to balance excess Pitta and Kapha, while its drying nature may disturb Vata if overused. Leaves, roots, and flowers are all utilized in various preparations.
Can increase Vata due to its light, dry and bitter qualities. In excess, it may cause dryness or bloating.
Decreases Pitta by its cooling, bitter and cleansing effects, making it helpful for heat-related imbalances.
Decreases Kapha through its bitter, light and drying nature, supporting metabolism and reducing stagnation.
Rasa
astringent (kashaya), bitter (tikta)
Guna
dry (ruksa), light (laghu)
Virya
cooling (shita)
Vipaka
pungent (katu)
Dhatu
Rasa, Rakta
Dandelion leaves are taken as a bitter green, roots may be roasted for tea, and extracts are sometimes used in cleansing formulations.
The information provided refers to traditional Ayurvedic teachings and is intended for educational purposes only. It does not constitute medical advice and is not intended to diagnose, treat, cure, or prevent any disease.
