The Dandelion – A Medicinal Cornucopia {And Edible}

Post by Contributing Writer, Holly

Never would I have thought I would come to appreciate, even admire, the common dandelion (i.e., “Taraxacum officinale”).

What I once called a stubborn, defiant, nuisance of a weed, I now describe as a timeless, medicinal cornucopia – a medicinal plant with no rival – with an impressive recipe repertoire of possibilities.

Dandelions Are Nutritious

This “weed” is an excellent source of beta-carotene. It also has trace elements, even protein. I know!

The wide spectrum of ailments it can cure or help reduce the effects of is astounding. I’m talking serious stuff: diabetes, liver disorders, kidney stones, even acne, and more. (Consult your doctor. This is not intended to be taken as medical advice.)

Do a word search for “health benefits of dandelions,” and you’ll be amazed. Here’s a great example.

There are many recipes out there, too, involving both the dandelion leaf and flower.

Dandelion Leaves Can Be Eaten

This is a dandelion salad I made recently for our dinner. Dandelion leaves were used in place of lettuce. The leaves are somewhat bitter (although I ate them all just fine). If you find them too bitter, mix them with some lettuce.

It’s a neat feeling to walk around my own yard foraging for the dinner’s salad, AND knowing the salad is so beneficial to my health.

Just rinse them thoroughly, and eat as you would lettuce.

Dandelion Flowers Can Be Eaten

The flowers can be used for, among other things, fritters or tea. I plan on making the tea this summer.

Have you ever tasted a dandelion leaf or flower? If so, how do you eat them?

Holly is a wife to her loving husband, John, and a “mother” of 3 canine “children.” She loves sharing her faith, gardening, and fascination and appreciation of animals (birds, bats, butterflies, and the cute furry ones too) over at Your Gardening Friend.

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