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Dandelion: Miracle Gift from Mother Earth

By Gwen Nyhus Stewart

The Latin name for dandelion, Taraxacum officinale, translates to “official remedy for disorders.” Dandelion is a native of Europe and the name comes from the French term “dent-de-lion,” meaning lion’s tooth, which refers to the dark-green, sharply toothed leaves characteristic of this plant. A prominent herbalist, Gregory Tilford is quoted as saying, “Dandelion is one of the most complete plant foods on earth.”

All the vital nutrients are conveniently contained in a single source, in quantities that the body can easily process and fully absorb.” One source I consulted during research for this article suggested that “dandelion greens are so good for you that you would do well to dry and powder them and place the powder in a saltshaker to be sprinkled on all your food as a nutritional supplement.”

Called the “King of Weeds” by old timers, the Chinese have known about the antibacterial properties of the juice of the dandelion since the 7^th century. In fact, it is one of the top 6 herbs in the Chinese medicine chest. In Chinese medicine, it is regarded as a blood cleanser, tonic, digestive aid, and used in the treatment of diabetes. It is ground and applied as a poultice to snake bites.

In Canada, dandelion leaves are considered to be safe to eat, and dandelion root is already marketed as a registered diuretic drug by Health Canada. Canada imports most of its dandelion from the U.S.A. although it could be easily cultivated in Canada.

The whole plant is valuable as a general tonic as it is a general stimulant to the system, particularly the urinary organs. It may be taken as an infusion of the leaf, a juice extraction, a root decoction, a fluidextract, or a tincture. Fresh leaves may be added to salads. The juice extraction is the most potent for medicinal purposes. The milky latex from dandelion can be used as a mosquito repellent.

Dr. Peter A. Gail, in his book, “The Dandelion Celebration – The Guide to Unexpected Cuisine” writes that dandelion eaten as part of your daily diet prevents or cures liver disease; assists in weight reduction; cleanses skin and prevents acne; eliminates or drastically reduces acid

indigestion and gas build-up by cutting the heaviness of fatty foods; lowers serum cholesterol by as much as half; prevents or lowers blood pressure; prevents or cures various forms of cancer; and prevents or controls diabetes mellitus, while at the same time having no negative side effects and selectively acting on only what ails you.

(See www.leaflady.org/health_benefits_of_dandelions.htm for Dr. Gail’s article and research sources and www.goosefootacres.com to explore Dr. Gail’s web site.)

Dandelion leaf is a good natural source of potassium and will replenish any potassium that may be lost due to the herb’s diuretic action on the kidneys. The leaves are the richest green vegetable source of beta-carotene, contain more iron and calcium than spinach, are rich in fibre, sodium, magnesium, Vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, phosphorous, iron, a good source of protein, and rich in micronutrients such as copper, cobalt, zinc, and molybdenum. You can buy dandelion greens at speciality-produce sections of most grocery stores; leaves, tinctures, and products at organic grocery and health food stores, or grow your own. Dandelion is considered yellow energy for chromotherapy purposes. (See Plants, Food Colours, and Recipes for more information about the science of phytochemistry - the relationship between a plant’s colour and the nutritional value of the food.)

WARNING If you are harvesting dandelions, make sure the plants have not been sprayed with any pesticides or herbicides, as they will contain poisons. Getting rid of lawn dandelions using pesticides may pose health risks to adults, children, and pets. Go to: www.atl.ec.gc.ca/epb/factsheets/12_steps.html for information about 12 Easy Steps To Get Your lawn Off Drugs and chebucto.ns.ca/Environment/RATE/PET_DOGS_GET_CANCER_FROM_W.html

for more information about the dangers of weed killers.

How To Grow

Dandelions are hardy perennials. The deeply toothed leaves grow in a rosette directly from the root crown. A single cherry-yellow flower head grows on a hollow leafless stalk. The flower heads consist of many ray flowers, surrounded by 2 rows of floral bracts, which are bent backwards. When mature, each seed has its own white parachute or pappus of long hair-like bristles. These form into a neat white ball, easily blown apart by the wind or your own breath. An individual flower head produces up to 200 seeds, and each plant up to 5000 seeds. The leaves are 3 - 12 in. (5 – 30 cm) long and 1/2 - 2-1/2 in. (12.5 mm – 6.25 cm) wide, always growing in a basal rosette. The rosette’s immature, tightly wrapped leaf bases just above the top of the root form a tight ‘crown.’ Dandelion is one of the earliest plants to bloom in the springtime. In the garden, dandelion is an alternate host plant for plant diseases such as aster yellows, beet ring spot, and tobacco streak.

Dandelion requires a long growing season and develops best at low temperatures. Sow seeds 1/4 – 1/2 inch (6 – 12.5 mm) deep in May to early summer and thin seedlings to 8 - 12 in. (20 – 30 cm) apart in the row. The plants form a rosette of leaves and overwinter in the garden. They will grow just about everywhere, regardless of soil conditions. They withstand frost and freezes and will tolerate crowding. A polyethylene tunnel can be placed over the row to force growth for late winter or early spring cutting. Dandelions can be grown in the garden and should be treated similar to lettuce. If grown for a fall crop, it should be planted in mid-summer. As dandelion is a perennial, it can become a problem in gardens if allowed to grow unchecked.

Harvesting

The best time for cutting dandelion leaves is early in the spring, before flowering. Select the youngest individuals, and avoid all plants with flowers. Harvest again in late fall. After a frost, their protective bitterness disappears. Dandelions growing in rich, moist soil, with the broadest leaves and largest roots, are the best. Some people eat the greens from spring to fall, when they're very bitter. Others boil the summer bitterness (and water-soluble vitamins) out in two changes of water. It’s all a matter of preference.

The taproot is edible all year, but is best from late fall to early spring. Harvest when the plants are of satisfactory size. To harvest leaves, cut just below the crown with a sharp knife so that the leaves remain attached. Unharvested plants may be left for use the following year. Harvest the roots in autumn as the food reserves from the roots have been used for the production of leaves and flowers in the spring. Dandelions have a long tap root (as anybody who has ever tried to get the whole root out of the soil will tell you) so if you plan to harvest them, a light soil makes it easier to remove them. Dig roots with a garden fork on a day when a recent rainfall has softened the ground. Shake as much soil as possible from them before washing.

Recipes

One of the world’s most nutritious and health promoting vegetables (also classed as a herb), dandelion may be used in salads, teas, omelettes, juices, gelatins, soup, quiche, pasta dishes, breads, pizza, gravy, dips, spreads, pies, cookies, jellies, waffles, fritters, beverages, pudding, and ice cream.

All parts of the dandelion can be used: the leaves for greens, the blossoms for wines, beer, and jellies, and the roots for coffee. Young leaves are eaten raw in salads, boiled, steamed, sautéed, fried, or braised. The roots are eaten raw, or cooked and served as a side dish. Early spring is the time for the crown - great sautéed, pickled, or cooked in vegetable dishes. Wine, beer, and jellies are made from the flowers. Dandelions are a staple in French country cooking; in Russia, the plant is known as “life-elixir” and the leaves are steamed and served with sour cream and thinly sliced red onion; Italians chop and sauté the leaves with garlic and olive oil; the English boil them and toss with vinegar and salt.

Dandelion Green Salad

Tender, young dandelion greens

6 tbsp. (90 mL) extra virgin olive oil

1 tbsp. (15 mL) balsamic vinegar

½ tsp. (2 mL) Dijon mustard

½ tsp. (2 mL) mayonnaise

1 – 2 cloves fresh garlic, finely chopped

Sea salt and freshly ground black pepper, to taste

Combine vinegar, mustard, mayonnaise, and garlic in a bowl and mix until blended. Slowly pour olive oil into the mixture and whisk vigorously until emulsified. Pour vinaigrette over greens and toss. Garnish with croutons, if you wish.

If so desired, you can mix with other greens such as cress, baby spinach, and arugula.

Sautéed Dandelion Greens

2 lg. bunches dandelion greens

2 tbsp. (25 ml) olive oil

1 small onion, chopped

1 clove garlic, chopped

Sea salt and freshly ground black pepper, to taste

Trim the roots off the dandelions (save roots for another dish or dry and powder for use as a nutritional supplement.). Wash the leaves in several rinses of cold water to remove all dirt. Drain. Bring 2 quarts (2 L) of lightly salted water to a boil. Add the cleaned dandelion leaves, reduce heat and cook until tender approximately 8 – 10 minutes or until the leaves are completely wilted and tender. Keep pushing the greens down if they float above the water. Drain and allow to cool. Save the liquid and enjoy as a beverage. Boiling dandelion greens in water makes them milder.

Squeeze the excess moisture from the boiled greens and chop them into bite-sized pieces, if necessary. In a skillet, heat the oil and cook the onion until softened. Add the garlic and cook a few minutes longer. Add the greens and cook until the flavours are absorbed and the greens are heated through. Season with sea salt and pepper. Serve immediately.

Remember:

“If dandelions were rare and fragile, people would knock themselves out to pay $14.95 a plant, raise them by hand in greenhouses, and form dandelion societies and all that.

But they are everywhere and don’t need us and kind of do what they please.

So we call them weeds and murder them at every opportunity.” - Robert Fulgham

“It gives one a sudden start in going down a barren, stony street, to see upon a narrow strip of grass, just within the iron fence, the radiant dandelion, shining in the grass, like a spark dropped from the sun.” - Henry Ward Beecher

“Dear common flower that grow’st beside the way

Fringing the dusty road with harmless gold

‘Tis the spring’s largess which she scatters now

To rich and poor alike with lavish hand

Though most hearts never understand

To take it at God’s value, but pass by

The offered wealth with unrewarded eye.” - James Russell Lowell

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