3 Reasons to Love Dandelion

Everyone knows what a dandelion is! The very young discover its stunning bright yellow flowers as they begin to explore their outdoor worlds. Its flowers are often gifted. The bouquet of the ‘littles’ presented to young mothers and grandmothers – and often without stems. Yet not everyone knows the absolute gold mine that dwells within this passionately loved… and sometimes equally despised humble plant.

Dandelion (Taraxacum officinale) is a herbaceous perennial which “has a basal rosette of pinnately lobed leaves and a hollow stalk that supports a single head with many small, yellow, strap-shaped flowers (the tiny flowers collectively appear to be a single, large flower). The small seed-like fruits are born on a common receptacle and are tipped by an elongate, narrow beak, to which are attached an array of white bristles, which aid in wind dispersal. The leaves and flower stalks yield a white latex when bruised.”1

Dandelion is the low-growing cousin of the sunflower family. It is native to both Western Europe and the Mediterranean, but has now spread (by wind, bird, or settler) to every temperate climate. It prefers to grow in grassy locations and cultivated ground. Basically, wherever people are, dandelions are. This is perfect, because whether one knows it or not, we… need… dandelion.

WE… NEED… DANDELION!

Dandelion Improves the Soil!

More than the occasional dandelion is a sign of poor, deteriorated soil conditions. Dandelion prefers full sun and is tolerant of poor growing conditions. Its taproot can grow from six to 18 inches deep. This helps to break up compacted soil by drilling down into the earth, which both aerates and also draws minerals up into the topsoil where its shallow-rooted plant neighbors can benefit. In this way, dandelion conditions and prepares the soil, making it easier for other more delicate plant species to take hold and receive the nutrients they require.

Gardeners gain additional benefits by cultivating dandelion in their gardens as it attracts pollinating insects and also releases ethylene gas which assists fruit in ripening.

Who would have thought? All this from the lowly dandelion. A mighty tool designed to bring healing and restoration to the earth’s soil.

Dandelion is Nutritious Food!

One of the earliest plants to bloom in the spring, dandelion is a critical food source for pollinators, especially honey bees.

Dandelion is also an important source of food for herbivores such as deer and rabbits. Likewise, a variety farm animals actively seek out dandelion. They instinctively know that after a long winter their bodies need the powerhouse nutritional ‘superfood’ that this unassuming herb so generously provides.

HORSE FLOWER

paardebloem

In the Netherlands, the common name for dandelion is “paardebloem”, which when translated means “horse flower”. The name “horse-flower first appeared in 1906 as a general accepted name in the book “Dutch plant names” of Henry Heukels. The name probably originated because of the fact that horses (also rabbits and pigs) love to eat the leaves of this plant and that it was commonly used as feed. Sometimes it was even named ‘horse-lettuce’.”2

Any horse pasture will soon find itself cleared of dandelion’s little yellow disks as equines actively seek them out. After a long winter and the nutritionally-depleted stored hay of late spring just before first cutting is ready, dandelion greens serve to cleanse the blood of all who will partake.

The First Dandelion

Simple and fresh and fair from winter’s close emerging,
As if no artifice of fashion, business, politics, had ever been,
Forth from its sunny nook of shelter’d grass—innocent, golden, calm as the dawn,
The spring’s first dandelion shows its trustful face.

~ Walt Whitman ~

However, dandelion is not only for animals. Back in the day, in the late winter before it was time to plant spring gardens, common folk knew to forage for the early-producing greens such as dandelion.

The modern newbie forager can heave a sigh of relief that dandelion has no poisonous look-alikes. So there is no reason to hold back. Dandelion is one amazing herb that everyone can confidently get their hands on!

As a young girl, I remember my mother digging dandelions in the early spring to remove them from our yard. She saved the green leaves and prepared them for dinner. At our house, we ate them just one way. Mom would pan fry some bacon, then add the dandelion greens to the pan until they were well wilted. Then she would serve them with a little apple cider vinegar.

NOTE: Never consume dandelions that are growing near or have been contaminated with lawn fertilizers, fungicides, herbicides, or any other chemicals.

THE WHOLE PLANT IS EDIBLE!

Buds (unopened flowers) – Salads, stir fry, etc.

Flowers – Snack, salads, wine. Try your hand at mixing the yellow petals into softened butter with a touch of added honey for a delicious treat on bread and muffins! 

Leaves – Salads (the youngest leaves are always the sweetest). When they become more bitter: sauté, add to soups, use as a pot herb, casseroles, mix with other greens in pesto, etc. The greens can also be used as a spinach substitute in any recipe. 

Dandelion leaves are delicious and rich in nutrients. The raw leaves contain vitamins: A, thiamine (B-1), riboflavin (B-2), niacin (B-3), pyridoxine (B-6), folate (B-9), C, E, K, and the minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and selenium.

HINT: To reduce the bitter taste of the older leaves either cook them like a potherb in one change of water and/or add a dash of lemon juice or apple cider vinegar.

Crowns (The part between the root and the leaves.) – Can be sautéed or fried.

Roots – As a root vegetable process the dandelion root in a similar manner to a mature beet which has a thick outer layer.  Steam for 2 minutes, put in cool water, then easily peel the outer skin of off the taproot as it is bitter. Next, place the cleaned roots in a pan of water.  Bring to a boil, then simmer until soft.  It is delicious served with butter with a taste similar to a parsnip.

The root of the dandelion contains one of the best sources of inulin (a plant fiber) which is considered a prebiotic that feeds the good bacteria in the gut. Inulin also provides a feeling of fullness and clears the body of cholesterol.

To make a coffee-like beverage dandelion root can be roasted and ground, then used as a tea.

To prepare the root for roasting, thoroughly wash and dry them then chop them into small bits.  Next, spread the root thinly on a baking sheet and place it in the oven at 250–300 degrees.  Stir every 15 minutes to roast evenly.  The roasting process will likely take anywhere from one and a half to two hours to be complete.  During this time the color will develop into a rich brown and the roasted roots will give off a fragrant aroma.

When done, cool and store the root in a glass container.  Use a coffee grinder, Vitamix, or blender to grind up the roasted dandelion into grounds and add to coffee, or make a tea.

Roasted dandelion root is enjoyable in combination with other herbs such as chicory root, cacao, ginger, vanilla, or cinnamon to name a few. Here’s a recipe for you to enjoy:

Darlene’s Mocha Delight!

~ A Delicious, Health-Promoting Coffee Substitute ~

  • 1 Cup Dandelion Root, Roasted (cut & sifted)
  • 1 Cup Chicory Root, Roasted (cut & sifted)
  • 1 Heaping TSP Cacao, powdered
  • 1/4 TSP Powdered Cinnamon

In a pint jar, combine all the ingredients and mix thoroughly. Label and store with a secure lid.

Add 1/2 – 1 scant teaspoon (more or less as desired) to a tea infuser for each 8 to 16 ounces of water. (I like to use large coffee mugs for my tea!)

Pour boiling hot water over the tea and allow to steep for 3 to 5 minutes for a delicious “coffee-substitute” beverage. Steep longer – 10 to 15 minutes or steep the first tea a second time to draw out more nutrients and increase the health benefits.

Be sure to add some almond milk, coconut milk, or a maybe a little of both and you are good to go. There is a natural sweetness to this recipe that does not require additional sweeteners. It is great cold as the “chocolaty” taste seems to increase as it cools. Yum.

“Coffee people” and “non-coffee” people are pleasantly surprised when they try this hot beverage. It is satisfying, delicious, and provides a nutrient boost the body really craves.

Dandelion leaves and roots do not have the same nutrient composition. The nutrient analysis below will reveal some of the major differences. The data provided is in 100 grams of dandelion leaf or root, respectively. Where information is blank no data was provided.

Dandelion is a Valuable Medicinal!

English Name: Dandelion
Binomial Name: Taraxacum officinale
Plant Family: Asteracae (Compositae)
Parts Used: Root, Leaf
Herbal Actions: Diuretic, hepatic, cholagogue, anti-rheumatic, laxative, tonic, bitter

THE LEAF & ROOT HAVE DIFFERENT HERBAL ACTIONS!

Hand coloured print, plate 1 of Dens Leonis in A Curious Herbal, 1737 by Elizabeth Blackwell

Indications – LEAF: As a diuretic, dandelion leaf is preferable to the root. “Dandelion leaf is a powerful diuretic, with an action comparable to that of the drug furosemide. The usual effect of a drug that stimulated kidney function is loss of vital potassium from the body, which can aggravate any cardiovascular problem that may be present. Dandelion leaf, however, is not only an effective diuretic, but also one of the best natural sources of potassium. It is thus an ideally balanced remedy that may be used safely whenever diuretic action is needed, even for water retention related heart problems. Overall, this herb is a most valuable general tonic and perhaps the best widely applicable diuretic and liver tonic.”3

Indications – ROOT: Dandelion root (not the leaf) should be selected for conditions associated with:

> Liver and gallbladder such as inflammation, congestion, chronic jaundice, and high cholesterol.

> Autointoxication which occurs when “the waste products of metabolism, decomposed matter from the intestine, or the products of dead and infected tissue, as in gangrene” are not properly eliminated from the body.4

> Aphthous ulcers canker sore-type ulcers commonly located in the mouth, genitals, or intestines.

> Digestive disturbances like loss of appetite, chronic gastritis, constipation, or diarrhea.

> Used topically for skin disorders (acne, eczema, psoriasis, rashes, and boils) the milky white latex “sap” is alkaline which may help curb itching skin and eczema. In addition, its anti-fungal and antimicrobial properties may reduce acne-causing bacteria and other skin infections. The latex appears to speed the healing of scars and the red inflammation caused by acne.  Dandelion sap also seems to work very well with sensitive skin, although for those allergic to plants in the Asteracae family, dandelion would be contraindicated.

> Diabetes may be helped by stimulating insulin sensitivity as well as insulin production by the pancreas which aids in controlling blood sugar levels.

> Certain Autoimmune conditions and blood disorders such as rheumatism and anemia.

NOTE: When using herbs medicinally, always be sure they are organic or responsibly wildcrafted. Wildcrafted herbs should be gathered in areas distant from chemical spraying or ‘drift’ that occurs from conventional crop pesticide use.

Have you ever gardened with, eaten, or used dandelion medicinally? Have you tried one of these suggestions above as a result of reading this post? Tell us your experience in the comments section below. We would love to hear from you!

References:

  1. Ancestral Plants: A Primative Skills Guide to Important Edible, Medicinal, and Useful Plants of the Northeast – Volume 1 by Arthur Haines p.184
  2. 2
  3. Medical Herbalism: The Science and Practice of Herbal Medicine by David Hoffman p.587
  4. 4

Leave a Reply