DANDELION IS DANDY 
and I'm not LYIN'

On dandelions: “If you can’t beat them, eat them.” ~James A. Duke, botanist
 

There was a time in my life when I only thought of dandelion greens as weeds!

I had never made a meal of them, nor had I read about or studied the many health benefits these common backyard plants offer. Growing up in Arizona, I'd seen many Dandelion weeds growing in various places but never did I see them on my dinner plate!  As I began to look at the many health benefits this plant offers, I realized that I might have been missing out on something that was growing right under my nose.  Did you know that the flower, leaves and root of the dandelion are all edible? 

You thought that eating broccoli was good for you, well take a look at this:

1 cup raw	Vit. A Daily Value	Vit. K Daily Value	Calcium Daily Value	Iron Daily Value
Dandelion Greens	2712 IU 54%	151 mcg 188%	103 mg 10%	1.7 mg 9%
Broccoli	581 IU 12%	89.4 mcg 112%	41.4 mg 4%	0.6 mg 4%

Dandelion greens are at the top of the list when it comes to nutrition! 

Dandelions actually rank in the top 4 green vegetables in overall nutritional value.  An often overlooked gift from God. 

Would you believe that this little green plant provides the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! 

When it comes to good health and good taste, dandelion greens are a perfect choice providing calcium, iron, fiber, Vitamins A, E and K, and powerful antioxidants including beta Carotene and lutein.

Dandelion is also rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and is a good source of protein. 

Dandelion has been used as a healing and preventative herb for centuries and if you are like me, once you see what dandelion can do for you and your family, you will go in search of this power packed plant that at one time, only was a nuisance.  

WHERE TO GO TO GET YOUR DANDELIONS: 

You can always harvest Dandelions in the wild but there are some precautions that you must take.  

   HUNTING FOR DANDELIONS:

You may want to skip over leaves from plants that have gone to flower. Here’s why: as the energy moves up to the blossom, the greens becomes quite bitter. Please note: do not gather dandelions from public trails, roadsides or any chemically-tainted area including treated lawns. 

GROW YOUR OWN:
Actually, growing your own from seed isn't that hard. People try like crazy to keep them FROM growing! Just add them to your herb or vegetable garden or try using containers that you can keep close by the kitchen! 

The best time to harvest dandelion leaves and roots is early spring before the flower blooms and late fall once the flower has gone by. 

BUY THEM FROM LOCAL MARKETS AND FARMERS MARKETS

     

When purchasing dandelion greens, ( Yes, some grocery stores will carry them ) be sure to look for organic varieties. The plants should be a beautiful green shade, not browned, spoiled or wilted. And remember, they will have a bit of a bite, so go slow if you haven’t tried them before. 

Spring is the time to turn over a new leaf - a beautiful green, dandelion leaf – at its very best, most tender, and most delicious right now, in the early spring. 

Benefits, just to name a few...

• Supports digestion and helps relieve gas, bloating, constipation, or diarrhea.
• Reduces swelling and inflammation.
• Treats viruses; jaundice, edema, hepatitis, gout, eczema and acne.
• Assists in weight reduction.
• Keeps the liver's blood detoxification pathways open, which some pharmaceuticals shut down.
• The inside surface of the flower stem can be used as a soothing agent for burns and stings (for example in stinging nettle allergy).

... and if that is not enough there are reports of Dandelion actually preventing or lowering high blood pressure; preventing or curing anemia; lowering serum cholesterol by as much as half; eliminating or drastically reducing acid indigestion; preventing or curing various forms of cancer; preventing or controlling diabetes mellitus; and, at the same time, having no negative side effects!!!

Are you ready to start including Dandelions in your wellness plan? Below you will find some great ways to do that!

For the liver, and some of the benefits listed above, you need the dandelion root as root extracts, teas or tinctures.

Make a Dandelion Tincture
First: Harvest the root and leaves when flowers are not present.
Next: Both leaves and roots can be washed, chopped, put into a glass jar, and covered with alcohol such as 100 proof vodka.
Then: Steep in dark cupboard for 6 weeks.
Lastly: Strain and save liquid.

A dose is 10 - 30 drops of tincture per day to cleanse liver.

Did you know that jaundice, a yellowing of skin or whites of the eyes, is an obvious sign of a liver on the decline. Even unexplained aches and pains and chronic fatigue and could be attributed to liver stress. Liver stress can be largely responsible for emotional and psychological problems too.

Chronic irritability, depression, resentment, and indulging in unnecessary angry outbursts often are also indicative of low liver stress.

Dandelion root stimulates the liver's bile production for the gall bladder and helps the liver control the gall bladder's releasing of that bile for digestive purposes, especially fats. Good digestion is the foundation for good overall health.

Make a Dandy Dandelion Tea

DANDELION ROOT: In general, roots are harvested in summer for medicinal purposes or autumn for drying and grinding for coffee.  The roots are best harvested after the first year of life. Wash well, and chop into even pieces for consistent drying time. You may also hang and dry the leaves, crumble and store and use as any other green leaf tea! 

Drying the Roots:
The easiest way to dry the roots is to use a food dehydrator, but you may also use the oven. To dry them in the oven, place the slices in a single layer on a baking sheet and place in a 200 degree F. preheated oven. To use a food dehydrator, use the herb liner and set the dehydrator to about 95 degrees F.

To test for doneness, pinch a piece between your fingernails; no moisture should escape the root.

Place the dried roots in an air tight container and store in a dry, cool, dark location until you are ready to use.

1. When you're ready to make tea, measure out about 1 tablespoon of the chopped roots.
2. Place this amount in a coffee grinder - or dice into smaller pieces using a food processor or a knife. If using a coffee grinder, take care not to over-grind, or you'll end up with a powder.


3. Place the ground root into a tea ball- a mesh container designed for holding herbs or tea leaves. 

4. Bring 8 or 9 oz. of water to a boil and pour it into a regular-sized coffee cup. Add the tea ball and steep for 10 minutes. The end result is a very mild tasting tea - although if you over-steep it, the tea will become bitter. Feel free to add lemon or spices - or even a favorite bag of tea - to make a stronger-tasting tea.

And does it work? I do believe drinking dandelion tea helps my PMS symptoms - and it generally "picks me up." Plus, it's packed with great nutrition! 

WHAT TO REMEMBER:  Dandelion Tea is great for detoxing the liver! Plus it has many other great benefits, such as:

1. It improves digestion and aids weight loss.
2. It eases congestion of the liver.
3. It helps to purify the bladder and kidneys.
4. It reduces the risk of urinary tract infections.
5. It contains calcium, magnesium, iron, zinc, potassium, vitamins B and C.
6. It helps to purify the blood, regulate blood sugar and improves blood circulation.
7. It helps to ease bloating and aching joints.
8. It helps to cure skin conditions.

You can also roast the roots- ( About 10 minutes in the oven at 350 degrees F. ) Grind and add to your coffee or use as a coffee substitute with some unsweetened almond milk, and cinnamon.  

TO MAKE A TONIC: Which is just a stronger version take the root fresh, dried or roasted and boil for 15 minutes. Drink it hot or let cool over night if possible and then strain. 

TO MAKE AN INFUSION WITH LEAVES: ( Again an infusion much like a tonic is just a much stronger drink known to have more nutritional value. See my notes on this at the very end of this post)
Take about 18 fresh leaves and tear them into strips and place in the bottom of a pot. Pour 1 quart boiling water over and allow to sit for at least 3 to 4 hours. (Let sit overnight if possible) Strain before drinking. Add a bit of honey if the brew is to tart for your taste. Unsweetened dandelion tea may also be cooled and used as a skin wash.

And that's just the beginning Dandelion leaves also have all of these health benefits and more, which makes them a great option to include in your morning green juice.

Here are some more delicious ways to start using Dandelion Leaves:

• Use it in salads in place of some of the other leafy greens.  
• Sauté alone or with onions and garlic in olive oil or sesame oil; garnish with sesame seeds.
• Chop the leaves and add to soups, stews, or a crockpot dish. 
• Add chopped leaves to pilaf mixes. Great with quinoa, wild or brown rice!
• Purchase a blend of baby greens that contain dandelion; toss with your favorite dressing and enjoy.

Preparation methods: Fresh greens and flower tops are generally washed and then blanched in boiling water for a minute or so and cooled immediately by plunging into cold water. Blanching reduces bitterness. 

Use young tender shoots, raw or blanched depending on your taste. 

Dried leaves, root as well as flower parts can be used to make tonic drinks and herbal dandelion teas.

      

RECIPES

Dandelion Root Stir-fry.
Clean the roots, cut into slices, and add to a stir-fry the way you would carrot or burdock root.

Dandelion Pesto

1 bunch of freshly harvested dandelions (bunch could be as big or as little as you like)

½ cup of pine nuts

½ cup of walnuts

4-5 cloves of garlic

2 tablespoons of olive oil

2 tablespoons of lemon juice

1 teaspoon of salt (or salt to taste)

Blend all ingredients in food processor until thoroughly mixed. Serve like you would any pesto, with crackers, veggies, etc.

Dandelion- Lime Cooler

INGREDIENTS:

1/4 cup agave nectar

1/2 cup water3/4 cup thinly sliced dandelion green leaves4 limes, quartered, plus 4 thin rounds, for garnish40 ounces seltzer, chilled

Directions:

Combine agave nectar and water in a blender and puree with dandelion greens until smooth. Pour  through a fine sieve into a bowl and discard solids.

Squeeze lime quarters into a large pitcher. Add quarters to pitcher and gently smash with the back of a wooden spoon to release the oils in the rind. Add seltzer. Serve over ice, garnished with lime rounds.

Grilled Peach and Dandelion Salad with Ginger Dressing

(Click on the link above for Recipe)

And if that wasn't enough- I want to share one more thing! Read what this person said: 

“Dandelion Massage oil- this oil is a miracle to me because it eliminates my chronic tension headaches within minutes when I massage it into my neck and shoulders.”

MaryAnn – Athlete
Victoria, BC

 ... and another woman wrote-   It works like a magic eraser of muscle pain caused from holding and accumulated tension and from a previous injury - mostly my neck and shoulders.  There is immediate relief.  I use it a night before going to bed by massaging my jaw and ears.  Even though I don’t have TMJ pain, I know I clench at night – my dentist has me wear a night guard.  The oil has made a big difference when I wake up.  I know I haven’t been clenching as much.

I haven't tried this yet but I will soon and let you know how it worked. Keep posted for my update...  

Live Well- Debbie

Dandelion Blossom Massage Oil 

Dandelion Blossom Oil can be used for general all-over massage, as well, to relieve tension.  Infusing this oil is tricky, since the blossoms are so very juicy and not particularly anti-bacterial like other herbs, such as Calendula and St. Johnswort, which helps to prevent mold. If you’d like to wilt your flowers to release some of its moisture, lay out your blossoms in a basket or on a piece of paper bag paper in a well-ventilated space for a few hours or overnight.

TO MAKE YOUR OWN DANDELION OIL: Place your freshly harvested blossoms into a clean, dry glass jar, filling it halfway or two-thirds full. Cover the blossoms with Olive oil (or another oil such as Grapeseed, Almond, Coconut) filling almost to the top, stirring with a chopstick to release air bubbles as you go. Pour the blossoms and oils in a double boiler. Slowly warm the herbs on very low heat for at least 30-60 minutes. Make sure that the oil is not too hot - you don’t want to cook the flowers in the oil, just warm them. The longer you’re able to warm the oil at a low temperature, the stronger medicine your oil will be. Pour your blossoms and oil back into the glass jar and leave to infuse out in the sunshine or a sunny window, leaving the lid off if possible, to let any moisture out. 

You can strain your oil after its day in the sun, or if you’re up for the challenge, you can try the full month and keep a vigilant eye out for mold, removing any if it appears, and wiping out any moisture from the sides of the jar with a towel or napkin. Whenever you are ready to strain your oil, pour it through a mesh strainer or cloth into a dry bottle and label. Store out of the sun and use within a year. You can add a few drops of Vitamin E or essential oils such as lavender or rosemary to help preserve this oil.

TEA? TONIC? INFUSION? TINCTURE?

A tea will extract flavonoids with their antioxidant properties as well as vitamins and minerals.  However due to the short steeping time, they would not extract as much and would be used  more as a soothing, relaxing beverage.  Teas are made by steeping 1 tablespoon of dried herbs in 1 cup of boiled water for about 20 minutes, straining and drinking.  They can be made with one herb or several in combination.  You’ll want to be sure to cover your cup while steeping to prevent the escape of any of the volatile compounds.

An infusion is what I typically will make.  The longer steeping time fully extracts the flavonoids, vitamins, and minerals resulting in a “multi-vitamin in a jar”.  Infusions are very much like food for our bodies.  They are high in vitamins and minerals and are a wonderful way to get these nutrients into our bodies.  When we drink the nutrients as an infusion (or a tea) our bodies are much more able to assimilate them than when they are taken in pill form.  Infusions are typically made with 1 ounce of dried herb and 1 quart of boiling water that is covered and allowed to steep for at least four hours.  I typically will prepare my infusion before bed and allow it to steep over night.  I then enjoy my infusion throughout the day.

A tincture is made by infusing herbs in alcohol.  The alcohol will extract many of the medicinal constituents of the herbs including alkaloids and flavonoids, but because 100 proof vodka is 50% alcohol and 50% water, the tincture will also extract vitamins and minerals.  (The alcohol extracts other beneficial compounds too, but for right now, these are the ones we’re talking about.)  Tinctures have a long shelf life and are an easy way to get the herbs into your system.  It’s easy to take a dropperful of tincture when your sick, but you may also think about using them in the fall to boost your immune system throughout the winter and spring.