Dandelion is a plant with phytotherapeutic properties, known for centuries but underestimated. Dandelion leaves are rich in luteolin and apigen glycosides as well as vitamins B and C. Also contains carbohydrates, beta-carotene, potassium, flavonoids, oleic acid, linoleic acid and tannins. Dandelion is an edible plant that is often used in the kitchen as a complement to salads. It can be eaten raw, cooked, fried, in the form of juice or perhaps the most famous form of infusions.
Ingredients: Dried dandelion leaves
Dosage: Infusion-1 tablespoon dandelion leaves mix with a glass of boiling water and strain after about 10-20 minutes. This infusion should be drunk 1-3 times a day. The dandelion tastes bitter, so the infusion can be sweetened with a little honey. The dandelion can also be used in the kitchen for salads or baking.
Storage: Store dry and cool. Not in direct light source, inaccessible to small children.
Country of origin: Poland
The plant can cause side effects in the form of skin allergies and eczema. At high doses, problems such as stomach pain, diarrhoea, heartburn and gas formation can occur. Not recommended for pregnant and nursing mothers.
It is best to consult a doctor or pharmacist when taking herbal preparations, as choosing an appropriate herbal preparation requires as much knowledge as when it comes to a chemical preparation. It should be remembered that these types of preparations can interact with the medications taken, posing a threat to health. Some herbal preparations can have a very strong effect, so you should follow all recommendations and restrictions from the manufacturer.
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