Dandelions Eating And Drinking
The common dandelion (taraxacum officinale, also known as Lion’s tooth, priest’s crown, and swine’s snout) is a tough little plant that reproduces itself with the slightest puff of wind. While this may be good for perpetuating the species, it also means the dandelion can take over your yard… and your neighbor’s yard… and perhaps the whole world… in just a couple of seasons.
Like most herbal remedies, you will not experience miraculous results from one dose. Small amounts consumed over a period of weeks can produce astounding effects, however.
The leaves, roots and flowers of this plant are all useful to the herbalist in different ways.
Leaves: The leaves are extremely high in potassium and Vitamin C, and contain significant levels of iron, zinc, and Vitamins A, B, and D. This makes one cup of the greens pack the punch of two cups of spinach, and completely wipes the floor with iceberg lettuce, which has little nutritional value. The leaves of dandelion create a diuretic effect, drawing toxins into the urine to be expelled from the body.
Use the very young leaves early in the spring; older leaves are far more bitter. Eat raw as a leafy green, well mixed with other types of greens to make them more palatable. Use on sandwiches instead of iceberg lettuce. Cooking the leaves releases some of their bitterness, so treat dandelion greens as you would spinach. Make a concoction of the leaves and drink as tea to calm the stomach. (Simmer 1 cup of greens in 1 quart of water for 10 minutes; cool, strain, and drink a sip at a time throughout the day.)
Flowers: The flowers contain trace antioxidants and may be eaten, too. They make a pretty decoration on fancy cakes and pastries. Rinse well under cold running water and dry thoroughly. For the best recipe ever created on how to make dandelion wine, check out the Ray Bradbury book by that title, “Dandelion Wine.” (This is the best novel ever written in English, so read the whole book.)
Roots: The root acts as an antiviral, appetite stimulant, and helps the digestion. Fresh dandelion root can be used to make tea. Add 1/4 cup shaved or finely chopped root to 1 quart of water and simmer for 10 minutes. Allow to steep and cool for 20 more minutes. Strain, add some sweetener, and drink. You may also roast or dry the roots and use these in the same way. Make a paste of ground dried root and use as a poultice on itchy skin or eczema. (Make sure the person is not allergic to flowers before trying this.) If you don’t want to fuss with drying your own root, you may purchase it by mail order.
Precautions: People who are allergic to ragweed, chrysanthemum, marigold, chamomile, yarrow, daisies or iodine may experience side effects from dandelion such as itching, red skin, or even mouth sores if it’s used too much. Some people experience heartburn and increased stomach acid after consuming dandelion; if you’re taking antacids, there may be an interaction. People who have been diagnosed with gallstones or other gallbladder problems should ask their health care provider’s advice. Pregnant women should probably not eat or drink anything at all while pregnant, but there have been no reported side effects in pregnant women other than those who are allergic to flowers in the first place.
