MEDICINAL AND CULINARY PLANT - DANDELION The scientific name for dandelion is TARAXACUM OFFICINALE.
Different cultures have different names for it. In France the dandelion is named after the French ‘dents de lion’, The Teeth of the Lion or ‘pis en lis’ literally ‘wetting the bed’. This particular name related to dandelions diuretic qualities. Dent de Lion refers to the resemblance of the leaves to the teeth of the lion. Of course ‘dent de lion’ is the source of the name DANDELION. Other cultures call it variously, Swine’s Snout, Priest’s Crown, and Pu Gong Ying.
While native to Europe and Asia, dandelion is found wherever there is human habitation. Its popularity and efficacy for medicinal applications has prompted people to bring it with them everywhere they have gone and it has become naturalized in those locations and spread.
The plant is comprised of a rosette of long, slender, deeply toothed, smooth green leaves. The flower stem is purple and hollow with a sticky white liquid inside. The blossoms are circular with a multitude of tiny petals in a pillow form. When the plant finishes blooming the seeds present as a fluffy ball which disperses when disturbed. The seeds float away with their fluffy wing to a new growing location. Dandelion grows from a single large white tap root.
This sunny, cheerful little flower is much maligned by those who prize smooth, manicured lawns. It is, however, a powerhouse medicinal and culinary plant.
CULINARY USES
Young dandelion leaves are eaten in salads and have a chicory-like flavour. They are rich in vitamins A and C, beta carotene, calcium, iron, copper and in antioxidants.
High in fibre, low in fat and bursting with these nutrients, you can see what a great addition these leaves could make to your diet.
The best time of year to eat these is in the spring. Pick the leaves in the early morning. The leaves become bitter once the flowers open for the day. The leaves of the new plants, which have not bloomed yet, are best. They are fresher; more tender and don’t have the bitterness of the leaves on the older plants.
To prepare the leaves for consumption, wash carefully in cold water. Dry on a clean towel or in a salad spinner.
Dandelion leaves can be added to a mixed green salad to add a stronger flavour amongst its milder cousins.
For a salad of these leaves only, choose a recipe for spinach salad and substitute the dandelion leaves, or mix the two. Garlic, white or red onions, bacon, orange or mandarin sections, pomegranate buds, chopped apple, sliced grapes or dates, raisins; these are all things that would taste great in a salad with dandelion leaves. Try to include something with a spicy or sweet flavour to counter any mild bitterness in the leaves. This salad can take a pungent dressing as well.
Substitute lettuce with dandelion leaves in a sandwich for a zingy change.
Add the leaves to soups or stews as a zesty, robust green. Even the root can be eaten as a vegetable.
Roast the roots to produce a coffee substitute, which has no caffeine. For this purpose, two year old roots are best. For a sweet treat, blend the ground root with warm milk and honey. It takes some care to get the whole root out of the ground in one piece. Loosen the surrounding soil in order to facilitate this.
The flowers can be made into wine.
MEDICINAL USES
Wonderful, sunny dandelion is recognized for its therapeutic qualities for a number of conditions.
As dandelion is anti-inflammatory, add the leaves to a hot bath and soak away soft tissue aches and pains. To pamper your skin add some blooms as well.
Dandelion milk acts as a skin softener and is effective in getting rid of warts, calluses and acne. It can also ease the pain of sores and insect stings.
In addition to the high vitamin content this plant is also a good source of potassium. All parts of the plant can be brewed into a tonic tea which can yield many excellent health benefits. This tonic can ameliorate indigestion, digestive disorders, constipation, general sluggishness and fatigue. It strengthens the stomach, intestines, gallbladder, pancreas, spleen, liver, and kidney. The plant also acts as a blood cleanser.
There is research being done on the role dandelion can play in normalizing blood sugar and metabolic function. This research may yield results to help with diabetes and weight management.
Dandelion leaves are a strong diuretic that does not deplete the body’s potassium supply. This quality is good for water retention, managing blood pressure and easing congestive heart failure.
This plant also has strong antibacterial properties. It inhibits the growth of staphococcus aureus, pneumococci, meningococci, Bacillus dysenteriae, B. typhi, C. diphtheriae, and proteus.
Consult a Naturopath, Homeopath, Herbalist or other alternative medical practioner prior to medicinal use.
