The dandelion is often considered nothing more than a pesky weed that often invades your beautiful lawn and garden. It is most often cursed as a weed and is pulled, poisoned and otherwise generally maligned. Is dandelion really just a weed, an annoyance to many gardeners?
Its yellow flower, spherical seed cluster, and green jagged leaves make it easy to identify. It is always easy to identify plants, when they are flowering to avoid confusing them with another plant with similar leaves. As kids we often picked the seed cluster and blew it in the wind, watching the tiny feathery parachutes dance off with the breeze. Chances are dandelion is growing right in your own backyard.
Nutritionally, dandelion leaves and roots are full of vitamins, minerals and antioxidants. They are one of the most nutritionally dense greens you can eat. Dandelion leaves are rich in vitamins A, B, C, E, and several other minerals including iron, calcium, and potassium. They contain double the amount of vitamin A than carrots. Its leaves were seen as being shaped like lion’s teeth by the French, who called it ‘dente de lion’ which has morphed into dandelion in the English language. It has been used by Chinese and Indian herbalists for thousands of years as they understood the benefits of dandelion herb for ailments such as bronchitis, colds, hepatitis, obesity, pneumonia and ulcers.
In the West it is considered to be one of the newest additions to the list of reputable herbal remedies. Primarily it can aid the liver and other digestive organs. Roots or leaves can be infused to make a tea that helps treat many toxic conditions related to liver function and skin problems such as eczema and acne. Herbalists use dandelion as a liver stimulant and as a tonic to cleanse the blood. The active ingredients of the dandelion root are now used in pharmaceuticals for the treatment of many conditions. The vitamin rich leaves are a great addition to any diet. They can be used fresh in salads when they are still young and tender, steamed, or added to stir-fries. Leaves are best picked when they are young as when they mature they become increasingly bitter. Try steaming older leaves which will remove the majority of the bitter flavor, and these can then be used in salads or other dishes. The French soak dandelion leaves in salt water brine for 30 minutes before cooking them just like spinach.
The leaves are the most frequently eaten section of the plant, and they are edible in both raw and cooked form. The flowers and roots may also be eaten, however, typically cooked to mitigate their bitter flavor. The leaves can be readily harvested in the wild and this is a great way to learn more about nature and the edible plants in your area. Dandelion tea can be made from the root or the leaves. Boil a handful of leaves or a tablespoon of chopped root in water for 30 minutes. You can also use the tea soaked into a cloth to relieve eczema and various other skin irritations. You can put dandelion flowers in your bath they will refresh your skin. Dandelion is effective for skin conditions as it is so high in Vitamin A.
A daily tea of dandelion root, or eating the leaves, is recommended for anyone with liver complaints. The tea is great if you want to detoxify your liver, and thus your whole body. The leaves are alkaline, and eaten regularly they assist the body to reduce excess acidity and purify blood while assisting liver, kidney and digestive functions. It is an anti-inflammatory and is thought to be of assistance to arthritis sufferers, to treat gout, and rheumatic pain. It is said that dandelion leaves consumed daily in salads can dissolve gallstones and has also been reputed to relieve diabetes. Dandelion contains Inulin which converts to fructose in the presence of hydrochloric acid in the stomach. Fructose forms glycogen in the liver without requiring insulin, resulting in a slower blood sugar rise, which makes it ideal for diabetics.
Clinical studies have shown that dandelion extract can more than double bile output which aids the digestion and absorption of fats. Dandelion is a good source of pectin which is important for blood and gastrointestinal detoxification. Pectin is prescribed regularly to remove heavy metals and radioactive elements from body tissues and can also lower cholesterol. In 1979 a Japanese patent was filed for an extract of dandelion root, procured to treat tumors. It was found that administration of the extract markedly inhibited growth of particular carcinoma cells within one week after treatment.
It is also consumed around the world as a coffee substitute by using the root. Wash, cut, dry, and then slowly roast the roots in the oven until they resemble a coffee like colour. Then grind when ready to use. Dandelion coffee is a natural drink without any of the negative effects that regular tea and coffee have on the nervous system and digestive organs.
The only real hazard from consuming dandelion is that long term use of any diuretic can deplete needed stores of potassium. If taking dandelion, make sure to eat foods with high potassium content like bananas and vegetables, though dandelion contains some potassium making its use somewhat self-corrective.
Dandelion leaves can be consumed raw or cooked and teas made from various parts of this plant are also easy to make. Dandelion extracts can be found in a number of herbal remedies. Currently herbalists recognize dandelion as benefiting various conditions regardless of many gardeners designating it as nothing but a useless weed.
Perhaps, we all need to appreciate the true value of the humble dandelion a little bit more!
