To some, a weed; to others, a remedy

In North America, dandelions are regarded as a weed, but the hardy flower’s leaves, petals and roots have been used medicinally in Europe and Asia since the 10th century. In some parts of Europe, the leaves -- packed with vitamins and minerals such as vitamin A, potassium, lutein and iron -- are a popular vegetable and salad ingredient. The flower takes its name from the French words for lion’s tooth (dent de lion) because of the ragged edges of the plant’s leaves.

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Uses: Many supplement manufacturers market dandelion as a liver tonic. In Asian and folk medicine, dandelion is used in efforts to treat tuberculosis, kidney stones, urinary tract infections, hemorrhoids, rheumatism, eczema and diabetes; induce milk production in nursing mothers; and increase appetite.

Dose: Usually 250 to 500 milligrams, 10 to 15 drops, or one cup of tea up to three times a day. Dandelion tea is made using a tablespoon of crushed dandelion leaves per cup of boiling water. Dandelion is paired with goldenseal or milk thistle in many supplements sold as detoxifiers.

Precautions: Dandelion can cause heartburn and upset stomach. It is not recommended for people with gallstones because it stimulates bile production. In people sensitive to flowers in the daisy family, dandelion may cause skin irritation or hives.

Research: Laboratory tests on rats and mice show that dandelion can act as a diuretic and may increase appetite. Rigorous scientific research on the flower’s medicinal powers in humans is extremely limited.

Dietary supplement makers are not required by the U.S. government to demonstrate that their products are safe or effective. Ask your healthcare provider for advice on selecting a brand.

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-- Elena Conis