Instinctive Herbal Remedies – Curing With Dandelion Herbs

Before you dig up that next dandelion in your yard, consider this: the dandelion is one of the most useful medicinal herbs in the world. Its scientific name, Taraxacum officinale, means “the official remedy for disorders.” What makes this common weed so potent? Here are six reasons why the dandelion was so revered in ancient times and is still exalted by modern day herbalists.

· All parts of the plant are used for their healing properties. The fresh young leaves of the dandelion are excellent greens in salads. Once the plant begins to flower, however, the leaves become too bitter to eat, until after fall frosts occur and the bitterness retreats. You can also use the bright yellow flowers in salads, or dip them in batter and deep fry them for a crispy appetizer.

· Dandelions are classified as a bitter, which means they make an excellent tonic that can be taken before meals to stimulate your appetite and get your digestive system primed for the next meal. Many in the UK still stop by the local pub after work for a pint with bitters before heading home for supper. We have known for centuries that bitters are good for a healthy appetite and for preparing your digestive tract to digest and assimilate the food you eat.

· The fresh leaves of dandelions are chock full of essential vitamins and minerals to help you stay healthy. These properties include vitamin A, vitamin B1, and vitamin C, as well as sodium, potassium, calcium and other trace elements your body needs. The dandelion flowers, seeds and roots also have many other nutritive properties.

· When the leaves and flowers are no longer available, you can dig up the roots of dandelions. The roots you dig up in the spring contain levulose, a sugar diabetics can easily digest. Whereas, roots you dig in the fall contain a starch, inulin, which is also readily assimilated by diabetics. The fresh roots can be peeled and boiled or sautéed for a vegetable with your meals. You can also dry the roots and chop them up to have on hand in your pantry. They are great tossed in soups and stews. Some people even roast the roots and use them to make a substitute for coffee.

· No one can argue that dandelions are not plentiful. Folklore tells us that the more plentiful a plant is, the more useful it is for healing. Another thing you have probably observed about dandelions is that they are one of the first plants to shoot up and bloom in the spring. This is actually good, because you can start eating the tender young leaves and flowers before other greens are available.

· There are many treatment uses for dandelions, and here are some: for headaches and backaches; for gallbladder, pancreas, liver and kidney ailments; as a laxative and diuretic; to increase milk production for nursing mothers; to stimulate appetite and digestion; for diabetes and hypoglycemia; for kidney stones and gravel; for skin problems such as eczema, psoriasis, and acne; and to stop bleeding. Dandelions even make great wine. This list is not meant to be all-inclusive; there are other ailments for which dandelions are good.