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Dandelion (Púgōngyīng 蒲公英)

Though in many countries it is considered a weed, in China and France the dandelion is cultivated, on account of its nutritious tender leaves and excellent medicinal value. It is rich in Vitamins A and C, it contains more iron than spinach, and it has many other valuable constituents, including potassium. The tender young leaves, though slightly bitter, make a pleasant addition to salads, and they can be sauteed and mixed with soups. Excellent for the liver, heart, kidneys, stomach and bladder, dandelion is normally extremely fast-working, especially when taken in the form of tea. Wonderful for the relief of digestive troubles, such as heartburn and wind, it quickly clears skin complaints, prevents gravel, assists in dissolving the alkaline deposits characteristic of gout and rheumatoid arthritis, disperses toxins and fevers, and may be used in the treatment of venereal diseases.

Dandelion flower Dandelion seed head Roasted dandelion roots Roasted chopped dandelion root

Dandelion tea (Púgōngyīng chá 蒲公英茶)

Boil two ounces of chopped root or leaves, or a mixture of both, in two pints of water, and let it simmer until only one pint of liquid remains. Drink a small wineglassful every three hours.


The Tao of Long Life - The Chinese Art of Ch'ang Ming

by Chee Soo

©Seahorse Books 2008 reproduced with permission