Functional Effects of Dandelion (Taraxacum officinale) and Its Use in the Traditional Cuisines

Abstract

Dandelion (Taraxacum officinale) is one of the widely known wild edible plants. It has been used as a nutrient in traditional cuisines and ethnomedicine throughout history. The aim of the study is to evaluate the functional properties of the Dandelion plant, its effects on health and its use in traditional cuisines around the world, based on the literature. Numerous studies have revealed that dandelion has numerous health benefits, including protection against cancer as well as liver and cardiovascular disease. In traditional cuisine, its fresh leaves, flowers and roots are used in the preparation of various products. Its leaves are used in salads, soups, pastries, raw and cooked dishes, while its flowers and roots are used in desserts, beverages and food additives. Given the functional effects and traditional use of dandelion, its use in commercial kitchens can make an impressive difference and awareness.