Dandelion Tincture for Numerous Health Benefits

Probably there is no more widespread wild plant in our region than dandelion. It grows everywhere and has been a favorite among the people for centuries as a medicinal plant for numerous diseases. Dandelion is especially interesting because it is easily accessible, and all parts of the plant are edible and medicinal. Now, in spring, it is particularly noticeable because its flowers cover almost every meadow and piece of land in our region.

Since it’s the right time for picking and using dandelion, we decided to suggest making your own extract or tincture from this brilliant plant that you can use throughout the year. Making the tincture is easy, and for its preparation, we will use all parts of the plant. This text will be too short to detail all the benefits you can have by using dandelion, or all of its parts. Dandelion tincture in our folklore has been known for centuries and was most often made using dandelion roots soaked in brandy. Using folk wisdom and experience, we bring you a recipe on how to make and use this remedy. If you don’t want to use alcohol, there is another recipe based on sugar known as dandelion syrup or honey, which you can find at the bottom of the text.

For the tincture, you will need:

• Fresh dandelion, including roots, leaves, and flowers, all harvested early in spring
• Brandy or vodka with 35-45% alcohol content

Pick fresh plants that grow far from roads and pollution during flowering in spring. Make sure to remove the plant with the root, as the root is its most medicinal part. Wash all parts of the plant well, dry them, and chop them into small pieces as possible. You can blend the plant parts in a blender to get a mass that the alcohol can penetrate. Place this mixture in a glass jar and completely cover it with brandy or vodka. We recommend vodka because of its weaker scent, but brandy will also do the job of extracting the medicinal ingredients. Try to pay attention so that at least half of the composition consists of the plant’s root, while the other half consists of leaves and flowers.

Close the container well and leave it at room temperature out of the reach of sunlight for 3 weeks. Shake the container from time to time. After 3 weeks of steeping, strain the mixture through gauze so that only the liquid remains. The liquid obtained in this way contains concentrated all the richness of dandelion’s nutritional ingredients. Transfer the tincture to a glass bottle and store it in a dark place.

The tincture is used for rheumatoid arthritis and gout, it is especially effective in strengthening kidney function, cleansing and restoring the liver from jaundice and hepatitis, and other diseases. Take the tincture for lipid problems as regular use will lower cholesterol levels in the blood, regulate high blood pressure, and generally enable blood purification, which has been used in the folk for centuries. Herbalists recommend dandelion for wo