Dandelion (Whole plant with roots, shrunken, curled, and bent; root head conical, brownish-yellow, and fuzzy)

Dandelion (Leaf margins curled, pinnately deeply divided; flower stalk very thin; flower head mostly present)

Dandelion (False dandelion, mistaken)

Dandelion (False dandelion, mistaken)

Dandelion (Incorrect usage)

Sichuan Dandelion (Non-genuine product, mistaken)

Dandelion (Incorrect usage)

Dandelion (Incorrect usage)

【Naming】

Dandelion

 【Source】

Newly Revised Materia Medica

 【Common Usage Level】

C

 【Botanical Origin】

The dried whole plant with roots of Taraxacum mongolicum Hand.- Mazz., from the Asteraceae family.

 【Characteristics】

It is the whole plant with roots, presented as shrunken and curled masses. The main root is spindle-shaped, slightly conical, and curved, with lateral roots and fibrous roots attached to the outside. The main root is 3-7 cm long and has a greyish-brown surface with deep longitudinal grooves and wrinkles. The root head has brown or yellowish-white fuzz, or it may have fallen off. The leaves are shrunken into masses or curled strips, with a greenish-brown or dark greyish-green appearance. The edges are shallowly lobed or pinnately deeply divided. The midrib is prominent on the back of the leaf. The flower stalk is very thin, and the flower head is often present with exposed yellowish-white pappus. It has a slight odor and a slightly bitter taste.

 【Identification】

Simple and Effective Prescriptions: “Dandelion root (as large as a fist, especially good if there is a human figure embracing it).”
It is best when it is dry, free of mud, free of impurities, with many leaves, and a greyish-green color. If stored for too long, the color turns black, and the quality is lower.

 【Category】

Whole Herb Category