Dandelion (Taraxacum officinale) - Dandelion is at home in all parts of the northern
hemisphere. The dandelion’s leaves are beautifully
arranged into a rosette that keeps close to the ground. From
the centre rises a beautiful, golden flower. There
is a reason why the dandelion’s leaves are arranged like this.
Each leaf is grooved and constructed so that all the rain
falling on it is conducted straight to the centre of the rosette and
thus to the root, which is, therefore, always kept well watered.
Dandelion is found everywhere: in gardens, pastures,
meadows, and on waste ground. It spreads through
seeds so fast and is so plentiful that farmers everywhere find it a
troublesome weed. One dandelion can produce
3,000 seeds in one summer.
History:
The first mention of the dandelion as a medicine is in the
works of the Arabian physicians of the tenth and eleventh centuries.
Rich in: If
you have been accustomed to viewing the common dandelion as a garden
nuisance, stop! This vitamin-packed herb is of
great value to health. Dandelion is rich in
vitamins A, C, B2, and PP; the minerals iron, calcium, phosphorus, and
manganese; gluten, gum, and potash.
Internal use: It is said that
dandelion cures 100 diseases. Every part of
dandelion is used. It purifies blood,
lowers the levels of cholesterol, lessens the threat of infarct
and stroke, regulates the levels of blood sugar,
improves digestion, helps heal anemia, increases bile
secretion, is beneficial to pancreas and duodenum,
hinders the advancement of tumors, and relieves hepatic
complaints. Dandelion is also used as a remedy
for kidney and bladder stones and gallbladder
problems, to induce milk production in nursing mothers,
and to soothe inflamed breast tissue. Dandelion
is a general stimulant to the whole system but
especially to the urinary organs. It is
mainly used to heal kidney and liver disorders.
Good
to know: It is a well known fact that
dandelion
is one of the very best liver cleansers available. Every grown up
should cleanse their liver once a year, in spring. The liver is
the place where all toxins are gathered: toxins from the foods we eat,
environmental toxins, and also toxins that we produce through our
negative emotions and stress. So, by spring, the liver has been
overworked and should be cleansed, calmed, and strengthened.
Dandelion root tea or a pure supplement of dandelion is one of the best
means of doing that!
How to prepare the roots: To
make tea, pour 1 cup of rapidly boiling water over 1 tablespoonful of
grated or finely cut dandelion root, steep for 15 minutes, strain, and
drink.
To help heal scurvy,
scrofula, eczema, and all eruptions on the surface of
the body, take 50 grams of the herb or root and boil in 1 liter of
water. Drink one small glassful every three hours.
How to prepare the leaves: The
young leaves of the dandelion make a wholesome addition to spring
salads. The full-grown leaves are too bitter for
most people’s taste, but the young leaves, especially if blanched, make
an excellent salad, either alone or in combination with other
vegetables. Young dandelion leaves make delicious
sandwiches, the tender leaves being laid between slices of bread and
butter and sprinkled with salt, possibly a little lemon juice and
pepper. The leaves should always be torn to pieces,
rather than cut, in order to maintain the flavor.
The young leaves
may also be boiled as a vegetable, spinach fashion, though they take
longer to cook than spinach. Drain the leaves
thoroughly and sprinkle with salt and pepper. Serve
hot with some butter. Delicious!
Warning! Persons on
salt-restricted diets should go easy on the dandelions, for they
contain a large amount of sodium.
Picking time: The leaves are best when picked
in spring. The roots should be dug out in autumn, after the plant
has already lost its vitality. Then the roots contain the highest
amount on nutrients.
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