Dandelion, The Unknown Health Food

The information in this post gathered from multiple sources. Photos used from the public domain.

Dandelions are not only a part of West Virginia’s floral but can actually be found world wide. Most people that come in contact with this plant are looking for a way to get rid of it. But did you know that Dandelions are excellent in salads. They have a high nutritional value and all parts of the dandelion are edible.

* Dandelion root can be roasted as a coffee-substitute, or boiled and stir-fried as a cooked vegetable.
* Dandelion flower can be made into a wine, or boiled and stir-fried as a cooked vegetable.
* Dandelion greens (i.e., the leaves) can be boiled, as you would spinach, and used as a cooked vegetable, in sandwiches or as a salad green with some “bite.”

Dandelions support digestion, reduce swelling and inflammation, and treat viruses, jaundice, edema, gout, eczema and acne. This sunflower relative boasts potent medicinal properties with laxative and diuretic properties (its French name, pissenlit, wet the bed, aptly names its effectiveness).

General use from here - http://www.answers.com/topic/dandelion?cat=health

General Use

Dandelion has a long history of folk use. Early colonists brought the herb to North America. The native people soon recognized the value of the herb and sought it out for its medical and nutritious benefits. The entire plant is important as a general tonic, particularly as a liver tonic. It may be taken as an infusion of the leaf, a juice extraction, a root decoction, or a tincture. Fresh leaves may be added to salads or cooked as a potherb. The juice extracted from the stem and leaf is the most potent part of the plant for medicinal purposes. It has been used to eradicate warts and soothe calluses, bee stings, or sores. Infusions of dandelion blossoms have been used as a beautifying facial, refreshing the skin.

Dandelion is a nutritive herb rich in potassium, calicum, and lecithin, with iron, magnesium, niacin, phosphorus, proteins, silicon, boron, and zinc. Dandelion provides several B vitamins along with vitamins C and E as well as vitamin P. Chemical constituents in the leaf include bitter glycosides, carotenoids, terpenoids, choline, potassium salts, iron, and other minerals. The root also has bitter glycosides, tannins, triterpenes, sterols, volatile oil, choline, asparagin, and inulin.

Many herbalists regard the dandelion as an effective treatment for liver disease, useful even in such extreme cases as cirrhosis. It cleanses the bloodstream and increases bile production, and is a good remedy for gall bladder problems as well. The herb is also a boon to such other internal organs as the pancreas, kidneys, stomach, and spleen. The dried leaf, taken as a tea, is used as a mild laxative to relieve constipation. Dandelion leaf is also a good natural source of potassium, and will replenish any potassium that may be lost due to the herb’s diuretic action on the kidneys. This characteristic makes dandelion a safe diuretic in cases of water retention due to heart problems. The herb is useful in cases of anemia and hepatitis, and may lower elevated blood pressure. Dandelion may also provide relief for rheumatism and arthritis. Dandelion therapy, consisting of therapeutic doses of dandelion preparations taken over time, may help reduce stiffness and increase mobility in situations of chronic degenerative joint disease. The root, dried and minced, can be used as a coffee substitute, sometimes combined with roasted acorns and rye.

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Dandelion wine recipes can be found here: http://winemaking.jackkeller.net/dandelio.asp
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Dandelion/Fruit Salad

1/4 cup herb vinegar
2 tablespoon brown sugar
1 tablespoon canola or olive oil
2 teaspoons low-sodium soy sauce
1 teaspoon curry powder
1 clove garlic, minced
5 cups loosely packed, torn dandelion greens
5 cups loosely packed, torn red leaf lettuce
2-3/4 cups coarsely chopped, unpeeled apple (such as
Red Delicious)
2 cups coarsely chopped fresh orange sections
2 tablespoons chopped, toasted almonds

Combine vinegar and next five ingredients; stir with a wire whisk until well blended. Set aside. Combine dandelions and lettuce, apple and orange in a large bowl; toss gently. Add vinegar mixture, tossing gently to coat. Sprinkle with almonds. Yield: 8 servings (serving size: 1-1/2cups).