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Dandelion, whose Latin name is 'Taraxacum officinale', is from the daisy family. It grows almost all over the world, all over Europe, North America, and Asia. Although it is mostly grown in the Aegean and Marmara regions in our country, it is possible to come across it frequently in Anatolia. It is a perennial herbaceous plant that can grow in meadows and on the shores of fields in April and May. In some regions, it is also known as Güneyik, Çıtlık, Arslandisi, Radika.

From spring to autumn, dazzling flowers bloom in rosettes that cover the meadows like golden yellow. Then these flower balls turn into white balls that interestingly contain the seeds of the dandelion. These balls fly away and spread to the environment even in the slightest wind. Thus, the plant reproduces by spreading seeds.

Turks discovered the dandelion thanks to Ibn Sina in the eleventh century. Its spread to the west was also thanks to the Turks. In English folklore, the dandelion is the harbinger of love. Young girls scatter the seeds of the flower on the ground and want to know how many years later they will get married.

Since it has a unique bitter taste, it can be mixed with flavors such as olive oil, olive, egg, and yogurt to make delicious salads. Among the famous olive oil dishes of Aegean cuisine, the dandelion dish with olive oil has an important place. The dried root is ground and drunk as bitter chicory coffee in many countries.

From the dandelion plant; Dandelion tea, dandelion oil, dandelion tincture, dandelion syrup, and extract are produced.

[1]Modern Treatment with Herbs_Dr.Ahmet Toptaş (p100)

[2] www.milliyet.com.tr/karahindiba-cayi-kanseri-yendi-alternatiftip-1504321/
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