Dandelion Leaf


Dandelion Leaf in TCM:

Explore the properties of Dandelion Leaf according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: cold

Channels: SP, LV, GB

Flavors: sweet, bitter, salty
Tonifies: blood

Special Properties:
clears heat, clears damp, resolves water accumulations

In terms of Traditional Chinese Medicine (TCM) Dandelion Leaf is known for its ability to tonify blood. It also helps to clear heat, resolve dampness, and regulate water circulation.

In general the ancient Chinese medical texts cite that it enters the spleen, liver, and gallbladder. Furthermore Dandelion Leaf is considered to be cold in temperature. The flavor is sweet, bitter, and salty.