DANDELION

Latin Name: Taraxacum officinale

Alternate Names: Lion's Tooth, Blow Ball, Pu Gong Ying (Chinese), Pee-in-the-bed, Wild Endive

Family: ASTERACEAE

Parts Used: All parts.

Properties: Antifungal, Cholagogue, Diuretic, Expectorant, Galactagogue, Hypotensive, Laxative, Lithotriptic, Liver Tonic.

Internal Uses: Acne, Anemia, Arthritis, Boils, Constipation, Diabetes, Eczema, Edema, Gallstones, Hepatitis, High Cholesterol, Hypertension, Jaundice, Kidney Stones, Menstrual Problems, Obesity, Psoriasis, Pulmonary Edema, Rheumatism

Internal Applications: Tea, Tincture, Capsules.

Different parts of the herb have different properties. The leaves are a diuretic and hypotensive. The root is an antifungal, cholagogue, diuretic, expectorant, galactagogue, mild laxative, lithotriptic and liver tonic. Only the leaves are used for edema, while the root is used for diabetes. Both are used for hypertension. It is an excellent herb for weight loss as the leaves are diuretic and the root improves fat metabolism.

Topical Uses: Fungal Infection, Warts, Wounds

Topical Applications: Flowers are used as a poultice for wounds. Sap from the stem can be applied to get rid of warts. Use as a wash for fungal infections.

Culinary uses: Leaves are eaten in the spring, before flowering, either raw or cooked. Roots can be cleaned and cooked like carrots or pickled. Roasted roots are made into a coffee substitute. Flowers may be added to muffins or battered and stir-fried. Dandelion wine, made from the flowers, is a delight! So is dandelion beer.

Energetics: Bitter, Sweet, Cold.

Chemical Constituents: Leaves contain bitter glycosides, carotenoids, terpenoids, choline, potassium, iron, calcium, vitamin C, inositol. Root contains bitter glycosides, tannins, triterpenes, sterols, essential oil, choline, inulin, asparagine, taraxacin, taraxacerin.

Contraindications: Before using root, dry or cook it.

Comments: The genus name Taraxacum is derived from the Greek word taraxos, meaning 'disorder' and akos, meaning 'remedy'. It is one of the bitter herbs in the Passover tradition. Dandelions were brought from Europe by the early Colonists. They are one of the planet's most famous and useful weeds. Dandelion is used to help clear the body of old emotions such as anger and fear that can be stored in the body's liver and kidneys. Dandelions provide food for many wild animals such as bees, deer, geese and rabbits. Since herbicides poison our environment, utilize this valuable health-giving plant instead of spraying!

-- Phil in KS (mac0328@planetkc.com), April 01, 2002

Answers

Hey Phil,, wondering what book your useing for these?

-- Stan (sopal@net-pert.com), April 01, 2002.

Hi Stan! The CD source I use for the herbal listings is called "The Herbal Pharmacy" by Hale Software

Thanks for asking!

-- Phil in KS (cshomestead@plantekc.com), April 01, 2002.

ok, that makes it easier to copy and paste them,, if already on CD. My book,, "Identifing and HArvesting EDible and Medicinal Plants", has the same info,, was just wondering

-- Stan (sopal@net-pert.com), April 01, 2002.

Here's a fun recipe I try to make every spring. Once the dandelion's start blooming the kids start asking when we're going to make the cookies. I give them a paper bag and let them gather the flowers. They almost always gather more than enough! LOL I just feed the extras to the rabbits - they love it! And there will always be more flowers in a few days for more cookies or jelly. By the looks of my "yard" I should be able to make this recipe tomorrow! Enjoy!

Dandelion Flower Cookies

1/2 cup vegetable oil
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
1 cup unbleached white (all-purpose) flour
1 cup oatmeal, powdered in the blender
1/2 cup dandelion petals, green portions removed

Preheat oven to 350ºF. Blend the oil and honey. Mix in the eggs and vanilla; stir in the flour, oatmeal, and petals. Drop by the spoonful onto a lightly oiled baking sheet and bake for approximately 12 minutes, until cookies begin to crisp. Makes 24 cookies.

From Dandelion Medicine by Brigitte Mars.

-- Bren (wayoutfarm@skybest.com), April 01, 2002.

Well, most of my HTML worked. Phil, can you edit my post so it's easier to read? Thanks!

-- Bren (wayoutfarm@skybest.com), April 01, 2002.

Sure Bren ... I'll do my best to take care of the HTML. Thanks for the recipe - gotta get my DW to try it for me in all her spare 32 seconds :8)!

-- Phil in KS (pemccoy@yahoo.com), April 01, 2002.

Wow! That was quick! Thanks, Phil!

-- Bren (wayoutfarm@skybest.com), April 01, 2002.

hey Phil,, can you send me the page on chickweed? Also, ,where did you get that CD? Im looking for something like that

-- Stan (sopal@net-port.com), April 01, 2002.

Hey Stan ... chickweed will be tomorrow's daily listing ... thanks for the request.

-- Phil in KS (pemccoy@yahoo.com), April 01, 2002.

This ubiquitous and cosmopolitan lawn and garden weed is also one of the most ancient remedies in the herbalist's repertoire, as the species name suggests. http://www.ankn.uaf.edu/viereck/viereckdandelion.html

The young leaves of the Dandelion make an agreeable and wholesome addition to spring salads and are often eaten on the Continent, especially in France. The full-grown leaves should not be taken, being too bitter, but the young leaves, especially if blanched, make an excellent salad, either alone or in combination with other plants, lettuce, shallot tops or chives. Young Dandelion leaves make delicious sandwiches, the tender leaves being laid between slices of bread and butter and sprinkled with salt. The addition of a little lemon-juice and pepper varies the flavour. The leaves should always be torn to pieces, rather than cut, in order to keep the flavour. http://www.botanical.com/botanical/mgmh/d/dandel08.html

It is best to gather leaves during early Spring. They are milder when young and will become bitter when older especially after flower bloom. Many like the young leaves fresh in salads. Others prefer to steam or boil for a few minutes and serve like greens with butter and lemon. To flavor dandelions, add grated garlic, lemon peal or basil. Some like to cook dandelion greens, chill, chop and serve as a salad with dressing. Double boiling reduces bitterness in older leaves. To reduce bitterness in older leaves, soak the leaves in a baking soda solution (one teaspoon of soda) for one hour. The first few frosts in the fall will reduce some of the bitterness in older leaves. To make a tea, add 2-3 tablespoons of dried leaves added to one cup of water. http://home.aol.com/keninga/dandeli2.htm

There is more nutritive value in dandelion greens than in spinach, and the fresh leaves can be added to salads, or like other greens, they can be sauteed and served as a vegetable accompaniment to any meal. A quick, easy and tasty salad can be made by tearing tender dandelion leaves into small pieces (cut out the central core if the leaves are old) and tossing them with crumbled, crisply fried bacon and garlic croutons. Dress with salt, pepper, olive oil and red-wine vinegar.

Dandelion and Potato SaladCook potatoes in their jackets. When cold, peel and dice. Wash and drain carefully tender dandelion leaves; with scissors cut into small pieces crosswise. To 2 cups of the cut dandelion leaves add 1 cup of finely diced potatoes. Dress with lemon juice and olive oil or sour cream dressing. This makes a very excellent salad.Sour Cream DressingTo 1 cup sour cream add 3 teaspoons honey or brown sugar, and lemon juice to taste. Mix well.

Raw Dandelion Salad 1/2 pound dandelion greens 1/2 c. thinly sliced red or Spanish onions 2 tomatoes, quartered Pinch of basil Salt and pepper French dressing Use young tender leaves of dandelion; wash thoroughly; cut into 2-inch pieces and pat dry with towel. Add other ingredients; toss and mix well. Makes 4 servings.

Dandelion Greens, Italian Style 1 pound dandelion greens 1 onion, diced 1 garlic clove, minced 1 sm. dried whole red pepper, crushed 1/4 c. cooking oil Salt and pepper Parmesan cheese Discard roots and wash green thoroughly in salted water; cut leaves into 2-inch pieces. Cook uncovered in about 1/2- inch of boiling salted water until tender, about 10 minutes. Saute onion, garlic, and red pepper in oil. Drain greens; add to onion mixtures and season to taste. Heat slowly. Serve with grated cheese.

Makes 4 servings. http://www.channel4000.com/partners/radio/suez/dandelion.html

Dandelions are high in potassium, vitamin A, calcium, phosphorus and ascorbic acid and where highly touted in colonial days when winter brought on scurvy and other vitamin deficiency related illnesses as a spring tonic. Even today with the grocery stores able to provide year round greens many people are finding themselves incorporating this versatile, high vitamin green in their cooking. http://www.ediblewild.com/dandy1.html

Wild Greens Recipes In parts of Sicily about a third of the people eat locally grown wild vegetables three times a month or more. Men in this region have lower rates of cancer. In the USA, men who eat dark green and yellow vegetables twice a day have less heart disease and cancer http://www.psa-rising.com/eatingwell/wild-foods/saladspasta1.htm

I have the feeling I'm the neighborhood outcast. Everyone is weeding, watering and mowing their neat lawns; I loaf about and let dandelion, chickweed and purslane cover my rough patch. http://www.naturenode.com/articles/a_wild_lawn.html

Dandelion recipes http://www.mountain-breeze.com/wildfood/dandelions/

Collect dandelion leaves in early spring, when they’re the tastiest, before the flowers appear. Harvest again in late fall. After a frost, their protective bitterness disappears. http://www.econetwork.net/~wildmansteve/Plants.Folder/Dandelion.html

Fresh Dandelion Salad

This will serve one very big eater or two normal diners Four cups well washed and coarsely chopped dandelions greens (roots cut off) Two four-minute boiled eggs Vinaigrette (recipe follows) Place greens in serving bowls. Toss with enough vinaigrette to dress the greens but don't swamp them. Top with peeled eggs and serve with a chunk of crusty bread.

Picture: Root is shown as cut when harvested. Root is cut off later just before use.

Salad VinaigretteMakes approximately 2/3 cup 1/2 cup extra virgin olive oil (I love oil from Tuscany for its peppery flavor) 3 Tblsp. red wine vinegar 1 tsp. salt 1/2 tsp. dry mustard 1 large peeled and smashed garlic clove Freshly ground pepper Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use. This will keep under refrigeration for a week. Bring to room temperature before using. You may wish to add a sprig or two of fresh herbs as available. Occasionally substituting fresh squeezed lemon juice for the vinegar makes a pleasant dressing, especially in the summer.

Cooked Dandelion GreensCut the roots from the greens and discard. Wash well in cold water. Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking. Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size. These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagna fillings to a simple sauté in olive oil with garlic as a side dish.

http://www.parshift.com/ovens/Secrets/secrets007.htm

Dandelions are one of the most nutritious plants on earth, yet every year people senselessly spend millions of dollars on chemicals trying to kill them. Then they go to the grocery store and spend still more money on lifeless, nutritionless lettuce for the table. http://www.hollowtop.com/hopsstore_html/dandelions.htm

Dandelion Salad with Cooked Dressing4 slices bacon, cut in small pieces approximately 2 c. chopped new dandelion leaves 2 hard boiled eggs, sliced or chopped 2 Tbsp. chopped onion 1/4 c. butter 1/2 c. cream or milk 1 egg, beaten 1/2 tsp. salt dash of pepper 1/4 c. cider vinegar 2 Tbsp. sugar 1 Tbsp. flourToss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Add eggs before tossing. Serve at once. Gather the dandelion leaves early in the spring before the plants flower or they will be bitter. http://www.seedsofknowledge.com/dandelion.html

Most commonly, after washing the greens, some water still clinging, I just sauté the dandelion greens with garlic in a little bacon grease and add some crumbled bacon and sometimes chopped hard-boiled egg. Always a few dashes of vinegar (brown rice or balsamic are nice) to bring all the flavors together. I like them in burritos, along with eggs and the ubiquitous barbecued potatoes (we like to make extras whenever we barbecue because they make such good leftovers), or in a quiche, instead of spinach. This is the time of year for abundant and succulent garlic chives too, so they get turned into most things I make that they could possibly go into. http://www.people.cornell.edu/pages/aw58/dandelion.html

Dandelion Recipes http://www.algy.com/herb/RECIPES/messages/57.html

Dandelion dishes http://www.sunriseherbfarm.com/recipes/dandeliondishes.html

Dandelion Banquet http://www.mybackyard.com/current/23p1.htm

Dandelion Recipes http://www.dandelions.com/recipes.html

Dandelion Ale http://www-2.cs.cmu.edu/~pwp/tofi/bmdl_brewers/dandelion_ale.html

Dandelion Recipes http://homecooking.about.com/cs/edibleflowers/

Dandelion Fried Rice http://www.econetwork.net/~wildmansteve/Web%20Recipes/Dandelions% 20Fryed%20Rice.html

-- Peace and Carrots Farm (wsm311@aol.com), April 02, 2002.

WOWZA!! Thanks for all those incredible sites, Peace and Carrots!

-- Bren (wayoutfram@skybest.com), April 02, 2002.

DITTO on the "Thanks-a-Bunch" for all the great info and websites! Great information!

-- Phil in KS (pemccoy@yahoo.com), April 02, 2002.

What a bout dandelion for a tea? A friend had been to a workshop where they recommended it as good for cleansing toxins from the body. Anyone else heard of this? I had a reaction to the tea much like when I drink chamomile so I don't drink it myself.

-- Alison in NS (aproteau@istar.ca), April 02, 2002.

Oh my goodness!!! This will surely be the first spring that I actually look forward to the dandelions!!! Got to try some of this neat stuff. Thank you, thank you.

-- diane (gardiacaprines@yahoo.com), April 02, 2002.