Many uses for the humble dandelion

Many people think that dandelions are a nuisance. This time of year, I always hear people sharing ideas on how to get rid of those darn dandelions and which poisons work best. At the other end of the spectrum are those around the world who welcome and accept the dandelion as food and medicine. Dandelion is an abundant, highly nutritious, and still free-ranging wild vegetable. The parts used are mainly the leaves and the root. They are rich in vitamin A, B, C, beta-carotene, minerals and fiber. Dandelions act as a natural diuretic and are a popular blood and liver cleanser. They are also considered a general tonic to help nourish and strengthen the liver, gallbladder, pancreas, spleen, kidneys, stomach, and intestines. Dandelions are known to help with anemia, cirrhosis of the liver, hepatitis, and jaundice by lowering serum cholesterol and uric acid levels. Dandelions have even eased menopausal symptoms for some. Hot flashes have been linked to liver congestion in certain people. When there is liver congestion, previously used hormones that are ready to be disposed of are trapped in the liver, recycled and used repeatedly, eventually causing toxicity.

Then there are those who love to cook with dandelions. Dr. Peter Gail, founder and president of The Defenders of Dandelions, has researched recipes and folklore about the use of wild plants by people around the world. He has collected more than 3,000 recipes for 105 plants, including more than 600 for dandelions. He started eating grass as a child as a necessity to survive after being introduced to Gail’s family by a friend. In 1994, to promote the use of dandelions, Dr. Gail’s company, Goosefoot Acres, decided to sponsor a national dandelion cook-off in Dover, Ohio. Held on the first weekend of May every year, it draws people from all over the country eager to enter the contest with their favorite dandelion dish.

If you’re ready to head out and pick some dandelion greens, it’s best to pick the leaves when they’re young and tender, especially if you’re going to eat them raw. This is before it blooms. After it flowers, simply cut the plant back to the roots and in about 2 weeks you will have more tender leaves. This can be done all summer. It can be unhealthy to pick and eat dandelions from soil that has been exposed to repeated applications of herbicide. Chris Atzberger of Columbus Ohio has a recipe for Classic Dandelion Salad that serves 4. Half lb. fresh dandelion greens, chopped, 1 small onion, chopped, 8 oz. chopped fresh mushrooms, 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, half a tablespoon. salt, 0ne eighth t. black pepper. Mix and serve. I also like to mix dandelion greens in with my other salad greens. They can also be cooked like any green. I wouldn’t throw away the water after draining it, because that’s where most of the nutrients are. My wife prefers to steam the vegetables in a little water or sauté them in a little olive oil, garlic, salt and pepper. Here’s a refreshing dandelion and tomato appetizer recipe offered by Gail Harshbarger of Akron Ohio that would complement any summer picnic. 15 Roma tomatoes or 8 other tomatoes, half c. onions, finely chopped, 1 garlic clove, finely minced, a quarter c. diced sweet yellow bell pepper, one fourth c. diced sweet red pepper, 2 tbsp. dandelion greens, chopped, 1 tbsp. crumbled feta cheese. One-half to three-quarters cup c. red wine or Italian dressing, half a teaspoon of your favorite dried herbs, 1 c. Worcestershire sauce, one quart c. Parmesan. Mix all the ingredients in a bowl except the tomatoes. Cool for 1 hour. Cut the tomatoes in half and scoop out the insides. Fill the tomatoes with the dandelion mixture and sprinkle with Parmesan cheese. My wife usually adds what she took out of the tomatoes to the dandelion mixture before chilling. It can also be baked.

Dandelion root is the part most used for medicinal purposes. It can be dug up, dried, cut, and then made into tea. It should be cooked over low heat for 30 minutes or so. If you want to enjoy some of the health benefits of dandelion but are not quite as adventurous, you can purchase dandelion tea as well as capsules.

Dandelion root is also used to make a tasty and nutritious coffee substitute called dandy blend. The Dandy mix had a delicious coffee flavor that can also be used in baking or added to vanilla ice cream for a delicious creamy coffee taste.

When I see dandelions, I admire their beauty and thank them for all their medicinal gifts… so please be kind to your dandelions.

This article is provided by Michael Comeau and is for informational purposes only. It is not intended to diagnose, treat or cure any disease. Always consult your doctor when seeking medical advice.