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Dandelion

Taraxacum officinale

Asteraceae

Some of the uses of dandelion are well known. The young leaves can be used in salads, boiled as nettles or cooked in soup (especially blanched). The dried leaves can be used to make herb beer or tea. The flowers can be used to decorate or flavour various cooked dishes or to make wine. The roots can be cooked as a vegetable. The crown of blanched leaf stems on top of the root is delicious. Old roots can be dried, roasted and ground for a coffee.

Dandelion greens are a blood tonic and a stimulant for the whole body. They have been found to have a pronounced stimulating effect on the digestive system, liver, kidneys and bowels.

Dandelion root is slightly laxative and has been used as a remedy for jaundice, skin diseases and eczema. The juice of the stem and flower is supposed to be a remedy for warts (touch the juice to the wart and allow it to dry).

Dandelion greens contain large amounts of vitamin A (7,000 international units/ounce); vitamins B, C and E; sodium, potassium and magnesium salts.

Dandelion root contains more of its active properties (taraxacin and inulin) in the autumn and should be gathered then. The root should be dried whole for about two weeks until hard and brittle, and (like any dried herb) kept in a dry place. Dandelion greens are best gathered before the flower stalks start.

Dandelion