Dandelion - The Perfect Tonic Anytime of Year
Dandelion is the perfect tonic for spring or any time of year. Eating dandelion leaves or roots, or drinking dandelion tea cleanses the liver, blood and kidneys, as well as providing high concentrations of vitamins and trace minerals. No wonder our grandmothers dosed everyone with dandelion every spring!
Dandelion is powerhouses of nutrition, offering a high concentration of calcium, iron, Vitamin A, many B vitamins, potassium and trace minerals.
Why is a Liver Cleanse so Important?
The liver is our body's most important organ after the heart, Liver function includes metabolism, detoxifying the body, forming compounds such as blood clotting factors. The liver filters and stores the blood as well. The liver becomes sluggish through stress, poor diet, too much alcohol and lack of physical exercise. A sluggish liver can contribute to difficulty sleeping, lack of memory, weight gain and more.
Benefits of Dandelion in the diet
- Cleanses the liver
- Mild diuretic
- Aids digestion
- Cleanses blood
- Cleanses kidneys
Dandelion also benefits the bladder, spleen, pancreas, stomach and intestines. It is especially beneficial for sedentary people who are internally sluggish. Dandelion balances the enzymes that simultaneously benefit digestion, assimilation, and elimination.
How to Use Dandelion in Your Diet
Dandelion tastes mildest before it flowers, but the greens may be eaten throughout the growing season.
Collect dandelion leaves in early spring before their flowers appear. Choose the youngest plants for eating. Dandelion can be harvested again in late fall. The protective bitterness disappears after a frost. Be sure the source of your dandelion plants is clean and has not been sprayed with chemicals and is not near a road where pollution from cars has made it unhealthy.
The bitterness of dandelion leaves can be avoided by boiling for 10 to 15 minutes, using two changes of water. Some of the water soluble vitamins are lost this way, however. If you decide to boil the dandelion leaves, be sure to save the water and use it for tea.
The dandelion taproot can be eaten all year but tastes the best from late fall to early spring. Dandelion roots can be used just like any cooked vegetable and make a great addition to any soup.
Dandelion is a great aid to digestion.
Try blending the simmered leaves with oil and vinegar or soy sauce. Ripped into small pieces, dandelion can be added to any soup or salad.
Saute dandelion for 20 minutes with onions, garlic and olive oil. For those who don’t like dandelion bitterness, add some sweeter tasting veggies like carrots,
Dandelion Tincture
Dandelion roots can also be made into a tincture. Simply wash roots, place in a glass jar and cover with brandy or vodka to extract the medicinal properties. Let it sit for 4 weeks, strain and store. Take a dropper of this extract twice a day to aid liver health.
Dandelion in Recipes
Dandelion flowers add color to salads. They can be dipped in batter and fried as fritters, sautéed, stir-fried or steamed in combination with other veggies.
Dandelion Tea
Dandelion leaves can be dried and used as a nutritional, cleansing tea. Try this dandelion tea recipe:
4 cups pure water
6 tbs dried dandelion root
6 tablespoons dried dandelion leaf (double the amount if fresh)
Simmer dandelion root in water, uncovered, for about 20 minutes. Strain and pour over dandelion leaf. Cover pot and steep for an additional 20 minutes, then strain again and enjoy.
Dandelion, whether using the leaves or roots, is one of the safest and most popular herbal remedies.
© Copyright 2009 by Path2HealthyLiving
Dandelion – Add this Nutritional Powerhouse to Your Diet
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