Dandelion (Taraxacum officinale)
Herbs For Wellness !!!
Other names:
Blowball, Cankerwort, Lion's Tooth, Priest's Crown,
Swine's Snout, Wild Endive
Dandelion has been used in connection with the following conditions:
- Appetite loss
- Indigestion
- Kidney and bladder stones
- Liver and gallbladder problems
- Urinary tract infections
- Constipation (root)
- Edema (water retention) (leaves)
- Pregnancy and postpartum support (leaves and root)
In folk medicine, Dandelion is also used as a remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes. Its effectiveness for these problems has not, however, been verified.
In Asian medicine - again without verification - Dandelion is used to treat chronic ulcers, stiff joints, and tuberculosis. It is also used to induce milk production in nursing mothers and to soothe inflamed breast tissue.
What It Is - Why It Works
The stubborn and ubiquitous Dandelion has been used for medicinal purposes since the 10th century. It shows proven value as a diuretic, flushing excess water from the body. Dandelion also promotes the flow of bile and stimulates the appetite. Dandelion juice once enjoyed considerable popularity as a diuretic, laxative, and remedy for rheumatism.
Dandelion takes its name from the French "dent de lion", or "lion's tooth" - a reference to the toothed edges of its leaves. The entire plant is considered medicinal.
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Dandelion Recipes:
Dandelion Wine
- 3 quarts of dandelion flowers without stems. Pick the flowers at midday when they are fully open.
- 1 gallon of hot water.
- 1 pound of golden raisins - these add body to the finished wine.
- 3 pounds of granulated white sugar.
- 2 lemons including peels, pulp and juice.
- 2 oranges including peels, pulp and juice.
- 1 pound of dry yeast
- 1 teaspoon yeast nutrient (helps with fermentation)
Wash the dandelion heads and remove as much green material as possible. Place in a large bowl or pot (preferably non-metal) and cover with boiling water. Cover the container tightly with plastic wrap or a fitted lid. Let this sit for two days (but no more), and stir twice a day.
After two days is up, pour the mixture into a large pot and bring to a low boil. Add the sugar and the citrus peels - make it a point to peel very thinly trying not to get any of the white membrane. Boil for one hour, and then pour the mixture into a container large enough to hold it.
Add the citrus pulp and juice, and allow the mixture to cool. Add the yeast and nutrient, cover, and let sit for three days. Strain into jugs or large bottles, add the raisins, and cap. The mixture will start to clear in about a month, at which time the wine can be strained once more, bottled, and capped or corked. Store in a dark, cook place for at least 6 months (a year is better).
Dandelion Scrambled Eggs
- 15 dandelion buds
- 4 open dandelion flowers (washed)
- 4 eggs
- 1 tablespoon butter
- Water or milk - 1-2 tbsp
Melt butter in a medium-sized frying pan. Add dandelion buds and saute until they begin to open. With a fork or whisk, beat the eggs until frothy. Add a bit of milk or water if desired. Pour the eggs into the pan with the buds, and stir continuously until they reach the desired consistency. Garnish with fresh dandelion flowers. Serves 2.
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Dandelion is used as an herbal remedy for hemorrhoids, gout, rheumatism, eczema, other skin conditions, and diabetes.
