Although most people think of dandelion (Taraxacum officinale) as a pesky weed, the plant has long been used in herbal medicine to aid in digestion and help stimulate appetite. The entire dandelion plant from root to blossom is edible with a slightly bitter, chicory-like taste.

The root itself is sometimes roasted to create caffeine-free dandelion coffee. When used for medicine, the dried or fresh root can be made into teas, tinctures, decoctions (infusions), and poultices. Dandelion root is also available over the counter in capsule form.

In traditional Chinese and Native American medicine, dandelion root has long been used to treat stomach and liver conditions. Herbalists today believe that it can aid in the treatment of many ailments, including acne, eczema, high cholesterol, heartburn, gastrointestinal disorders, diabetes, and even cancer. Some of the claims are better supported by research than others.