The Dandelion, Natures Powerhouse

I think everyone can identify the dandelion herb. Some people consider it to be a weed and others consider it to be a wildflower. In Reality it is actually a very powerful healing herb.
The entire plant offers numerous healing abilities, the flowers, leaves and roots. The herb can be used both internally and externally but should not be taken by people using pharmaceutical diuretics or drugs that have a diuretic action. People who are taking medications for diabetes should use dandelion root with caution, as it may intensify the blood sugar lowering effects of those drugs.
Dandelion is used for the treatment of the gall bladder, kidney and urinary disorders, gallstones, jaundice, cirrhosis, hypoglycemia, dyspepsia with constipation, edema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne. As a tonic, Dandelion strengthens the kidneys. An infusion of the root encourages the steady elimination of toxins from the body. Dandelion is a powerful diuretic but does not deplete the body of potassium.
As you can see, the dendelion has a lot to contribute to the natural healing process. The next time you walk out into the yard and notice the yellow dandelion flowers peeking through, you will understand why they are there and what they have to offer you.

Dandelion flowers also have medicinal properties. They are an excellent source of lecithin, a nutrient that elevates the brain's acetylcholine, a substance that helps maintain brain function and may play a role in slowing or even stopping the progression of Alzheimer's disease. Lecithin also helps the body maintain good liver function, so it is no surprise that dandelion is widely recommended by herbalists and naturopathic physicians for liver detoxification.
As you can see, the dandelion flower offers attributes for better health today and the future. This herb is well worth implementing into your diet. The flowers can be used both internally and extrenally.
The plant can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. The leaves are high in vitamin A, vitamin C and iron, carrying more iron and calcium than spinach.
The fresh juice of Dandelion is applied externally to fight bacteria and help heal wounds. The plant has an antibacterial action. The latex contained in the plant sap can be used to remove corns and warts. Dried dandelion flowers have also been noted with the ability to cure yeast infections. Simply add the dried herb to your bath and relax.

The easiest recipe for the dandelion flower is:
Dandelion Fritter
1 cup milk
1 egg
1 cup flour
Fresh picked dandelion flowers

Pick fresh dandelion flowers when the sun is out, so you get the largest, most open blooms. Wash flowers. Beat the egg in a medium bowl, add the milk. Place the flour in another bowl. Heat a skillet of olive oil on the stove over medium heat. Dip the dandelion flowers into the egg mixture first then into the flour and coat well. Drop the flowers into the heated oil. Fry the flowers until golden brown on one side and then turn and fry until golden brown on the other side. Place on a paper towel to remove excess oil. For a sweeter version, drizzle with maple syrup. These are excellent without the syrup though.

Dandelion greens are a nutritional powerhouse. The plant has been used since antiquity as a diuretic, a liver tonic, to treat skin conditions and a whole host of other health problems.
They are packed with vitamins and minerals. One cup of cooked dandelion greens has more calcium than a cup of cottage cheese but only 34 calories. It provides 12% of the fiber, 19% of the iron and 28% of the Vitamin C that (averaging for adults and children) the USDA suggests that we get in our diets each day. Dandelion provides more vitamin A than an equal amount of kale, collard greens or summer squash, giving you 85% of the daily recommended intake.
The one cup serving also contains 2.1 grams of protein, many minerals including potassium, magnesium and phosphorous as well as vitamin E, thiamin, riboflavin, B-6 and folate.
Dandelion greens have an incredibly short growing season. As soon as the weather begins to warm up the plant sends out leaves. These tender young leaves are delicious, as the season progresses, the leaves grow bigger and increasingly bitter, and once the plant flowers - they become quite bitter.
You can harvest the greens that are growing around your house, but you must not eat them if your lawn is chemically treated (or if your neighbor's is). If you know that the area around your house is pesticide free - feel free to grab a paring knife and hunt for the greens. Look for smooth, small leaves 3-5 inches in length.
Unlike with mushrooms, you don't have to worry about harvesting them in the wild, there are many different varieties of dandelion greens but none of them are poisonous.
An increase in the liver metabolism will result in not only more efficient removal of toxins, but also an increase in free radical production, and the vitamin C and beta carotene content of dandelion leaves are ideal antioxidants to take care of these. Hence, while the root is a useful liver stimulant, the whole plane should be used for the maximum effect.
The root and leaves are commonly used by women who frequently suffer from premenstrual water retention. The uncomfortable bloated feeling with the resultant increase in weight can be alleviated by drinking a tea made from the leaves, or by using powdered root. Dandelion contains a high level of potassium and also calcium phosphorus and iron, so the diuretic is well balanced nutritionally, especially with the vitamins A, B, C and D that dandelion also contains.
You can make a tea from a cup of boiling water and about 4 teaspoons of the fresh leaves or two of the dried leaves. Infuse for about 5 minutes and drink.

Rustic Dandelion Green and Potato Soup
By Amy Topel

Ingredients
2 Tbsp olive oil
2 onions, diced
3 cloves of garlic, minced
3 russet potatoes, peeled and diced
6 cups chicken (or vegetable) stock
1 bunch dandelion greens, cut into 1" pieces
salt and pepper to taste

Method
Heat the oil in a medium size pot, add the onion and garlic and cook over low heat until they are translucent. If they start to brown, add a bit of water and cover them. Season with salt and pepper (but remember that canned chicken stock can be quite salty). Add the potatoes and stock and cook until the potatoes are almost soft. Add the greens and cook for 5 minutes. Taste and adjust seasonings and serve.

The following recipes are from Chef Kyle Shadix, CCC, MS, RD is one of a handful of certified chefs in America who is also a registered dietitian/nutritionist. For more on Chef Kyle, go to: www.chefkyle.com

Sautéed Garlicky Dandelion Greens

Ingredients
2 lb dandelion greens, tough stems removed and leaves cut crosswise into 4-inch pieces
1/4 cup extra-virgin olive oil
4 large garlic cloves, minced
1/2 teaspoon dried hot red pepper flakes
1/2 teaspoon salt

Method
Cook greens in boiling water for about 4 minutes, and then drain in a colander. Rinse under cold water to stop cooking and drain well.

Heat olive oil in a large sauté pan over medium low heat; add garlic, and gently cook for about 10 minutes making sure garlic does not brown. Increase heat to moderately high, then add greens, and salt and sauté, about 4 minutes.

Dandelion Greens with Warm Balsamic Toasted Pecan Vinaigrette

Ingredients
2-3 pounds dandelion greens
garlic cloves, minced
2 tablespoons olive oil
1/4 cup toasted pecans
1 tablespoons balsamic vinegar
fresh black pepper to taste

Method
Cut top 5 inches from greens and reserve leaves. Discard tough stems and ribs. Rinse leaves well, making sure to remove any remaining grit. Cut the leaves into bite sized pieces.

For the dressing, in a sauté pan heat garlic and nuts in oil over medium heat, stirring, until garlic is golden. Stir in vinegar and fresh-cracked pepper to taste.

Pour hot vinaigrette over greens and toss to combine.

Dandelion root has long been regarded as being a tonic for a 'sluggish' liver that was thought to be responsible for symptoms such as constipation, fatigue, boils and eye problems. This is the origin of the term to look 'liverish'. The liver was thought to be 'congested' in the way that a blocked nose could be congested. This has continued into the present day, when some believe that dandelion can be used to detox the liver and the gall bladder.
You can also use it as a tincture since the active ingredients are alcohol soluble. Dandelion makes a good detox after a hard night of partying, and will help the liver to work its way through all that alcohol processing it has to do. If you live in a polluted area you should take dandelion root regularly. The root is better for the liver than the leaves.
Dandelion roots are normally at the height of its potency and most bitterness between June and September, and that is when they should be collected. You should dig them up when it is wet and easy to get the roots out whole. Try not to break them. You should wash the roots, and cut off the leaves, making sure that you leave no scales at the top.
The roots can be dried and powdered, or roasted and made into a drink like coffee. You can also make a root tincture by cutting the root and infusing it in absolute alcohol or even vodka would do! The longer you leave the root in the alcohol the better it will be. The active ingredients are soluble in alcohol. Use about 1 teaspoon of the powdered root or about 10ml of the tincture three times daily.

Dandelion Tincture
First, gather yourself as much dandelion root as you want-a cup or two is probably enough to start. Clean your roots and slice them relatively thinly. Then put them in an appropriate size Bell or Mason jar (or whatever jar you happen to have) and cover with 100 proof vodka. Set the jar in a cool, dark place and within 8 weeks, you'll have a very strong tincture that you can take a couple times a day by the dropperful (with water) as a health tonic. See how easy?

DANDELION HERBAL TEA
4 cups pure water
6 tablespoons. dried dandelion root (1 year old minimum)
6 tablespoons dried dandelion leaf (double amount if fresh)

Simmer the dandelion root in the water, uncovered, for 20 minutes, then strain the liquid over the dandelion leaf. Cover tightly and steep for another 20 minutes; strain the tea again.

Alternative Beverage "Coffee Substitute"
----------------------------------------
2 cups water
1 Tbs roasted chicory root
1 Tbs dried dandelion root (not roasted)
1/2 tsp cardamon seed (should be out of the husk, but not ground)

Put water in a pan. Add roasted chicory root, dandelion root, and cardamon
seed. Simmer gently 10 minutes. Strain and enjoy. I have found this is
pretty pleasant to drink. No it doesn't taste exactly like coffee
but it is dark and tasty and pretty good for you.
From: Lynnet Bannion on the PaleoFood list

Dandelion Oil

Use flowers for this one, since the flowers contain a pain reliever. Collect a jar full of healthy, fresh flower heads and cover with almond or grapeseed oil. Float a couple ounces of 100 proof vodka on top to prevent mold from forming. Cover the jar with a piece of cheesecloth and put it in a warm, sunny place. In about 4 weeks, the dandelion essence will have been absorbed into the oil, making a sunny remedy for joint and muscle swelling and pain, and for any kind of weepy rash or other skin problem.

Dandelion Vinegar

Here's another easy one. You can use flowers or leaves (or both) for this one. Just gather your dandelions, chop the leaves if you're using them, and strip the stems from your flowers. Place in a large jar and cover with a bottle of good cider vinegar. In 4 weeks, you will have a mildly flavored, healthful vinegar to use in salads, cooking, or as a tonic beverage mixed with a couple teaspoons of honey and some water.