Herbs of the Field - Dandelion
Dandelion has been dismissed as a stubborn lawn weed but it has been used for tradition medicine for centuries. The leaves, roots, and flower can be used as part of your diet, as an herbal tea or supplements, to help with blood sugar management, improving skin, liver and heart health. Dandelions are very nutritious, loaded with vitamins, minerals and fiber. The greens can be eaten raw or cooked providing vitamins A, C, E, K, folate and trace amounts of other vitamin Bs. Plus the green provide several minerals like iron, calcium, magnesium and potassium. The root of the dandelion contains inulin which helps with the growth and maintenance of healthy gut bacteria. The root can be dried, roasted and made into a tea, or eaten like other root vegetables.
Medicinally, Dandelions are potent antioxidants, which help to neutralize free radicals to help reduce risks of chronic diseases. Dandelions have been used to help fight inflammation. In addition, Dandelions have aided some in management of their blood sugars by improving insulin sensitivity and reducing blood sugar. Dandelions can help with lowering triglycerides that accumulated in fat cells and cholesterol levels that increase risks for heart disease. Dandelions have a diuretic effect, which helps to detoxify certain organs within the body. It is believed that this effect can help reduce blood pressure as well because it contains potassium. Also, many say that Dandelion extract has an anti-cancerous effect.
Identification: Bright yellow, sun-like flower, with spiky greens. Flower grows on a single, hollow stem. Leaves are lobed and when broken produce a milky sap.
Harvesting: Caution: don’t harvest treated dandelions. Harvesting is best in fall, when levels of inulin are highest. In spring, roots less bitter but harvest before blossoms form. In spring roots contain more taraxacum which stimulates bile production. Use care not to break roots when digging.
Usage: Dry, roast, grind, use as a tea or make an extract. Also, tinctures can be made. Make a leaf infusion, steep longer time at low temperature. Store in canning jars, in the dark. Use for coffee alternative.