Dandelions aren’t weeds…
Both the root and the leaves have restorative and adaptogenic qualities. Yet, each part has specific medicinal properties.
The leaf is:
- an effective non-irritating potassium-sparing diuretic (the French call this plant, piss-en-lit, which means wet the bed)
- useful for fluid retention
- bitter tonic, which may lower cholesterol levels
- an enhancer that increases absorption of nutrients
- nutrient dense: vitamins A, B complex, C, D; minerals-calcium and iron (more than double that of broccoli), plus magnesium, and potassium
- full of inulin, which can lower blood sugar levels; and chlorophyll, a beneficial intestinal flora grower
- stimulates saliva, hydrochloric acid production and bile flow
- aids sluggish bowel
- assists with achlorhydria, and digestion
- promotes fat metabolism
- stimulates pancreatic enzymes
How to use: Dandelions can be steamed, sautéed or eaten raw in a salad. If the plant has flowered, parboil the leaves to reduce their bitter flavor. Flowers can be made into wine. Dry and make tea.
One cup of these greens provides almost a full day’s supply of Vitamin A (as carotene) plus one-third of daily Vitamin C requirement.
Caution: Only gather from lawns/areas that have not been sprayed with toxic chemicals, such as fertilizers and weed killers.
“A weed is but an unloved flower.” – Ella Wilcox