Dandelion

(Taraxacom officinale)

~ By Gardnbee ~

The first thing that one might ask is...of all the flowers and plants available to discuss, why on Earth would you pick the Dandelion?... Well first off it is often said the only difference between a weed and a flower is judgment and no where does this consideration apply more aptly than to the common Dandelion that is seen growing everywhere and anywhere its seed can germinate or its roots spread.

You may recognize this plant by some other common names such as lions tooth, priests crown, puffball, white endive and wild endive to name a few. The long, lance-shaped leaves grow in a rosette from the milky taproot, which also sends up one or more naked stems, each terminating in a single yellow flower. The familiar puffball that succeeds the flower is a globular cluster of seeds; each fitted with a parachute like tuft that dances off on the winds with the least disturbance.

A plant detested by most gardeners these days it was at one time brought from Europe by early settlers in some geographical locations throughout North America to feed their imported Honeybees. It now grows all over the world in moist sites such as lawns, pastures, cracks in sidewalks, along walls, under steps, meadows, etc. and is difficult to exterminate. Although the Dandelion flowers from March to October it does so in our outdoor living space from the first week in May to early October. The fact is that this little unsung hero of the Plant Realm is a perennial, herbaceous plant with so many benefits we could run out of paper here if attempting to list them all :)

As a food source Dandelion leaves are highly nutritious being loaded with betacarotene, biotin, calcium, inositol, iron, magnesium, phosphorus, potassium, and zinc. Vitamins such as B-1, B-2, B-5, B-6, B-12, C, E, and D. The taproot, which is best in late fall and early spring, contains a natural sugar called inulin which is especially helpful for those with diabetes since it does not stimulate the rapid production of insulin as refined sugars do. The flower head can also be eaten in salads, or sautéed, or dipped in a light batter to fry as a kind of fritter. They can also be used in stir fry dishes or casseroles combined with lighter vegetables for a different flavor and texture or used to make Dandelion wine.

As a medicinal source Dandelion has two particularly important uses which are to promote the formation of bile and to remove excess water from the body resulting from liver problems. The taproot especially affects all forms of secretion and excretion from the body in removing accumulated poisons, acting as both a tonic and a stimulant. Lukewarm Dandelion Tea has been recommended for dyspepsia with constipation, fever, insomnia and hypochondria. An infusion of the fresh taproot is said to be good for gallstones, jaundice and other liver problems. Other uses for the whole plant before it flowers, the leaves during flowering and the taproot alone in the fall are to treat chronic rheumatism, gout and stiff joints.

Overall the best Dandelion plants to harvest from, if collecting leaves, are the youngest ones avoiding any that have flowers. Keep away from roadways and the like as these plants will contain various polutants. Only choose from what appears to be healthy specimens and if picking up a package or bundle of Dandelion greens in your local grocery store, make sure you wash what you are going to use, even if the package states they have been washed already.

Oh and by the way, just in case you are wondering? We do remove Dandelions from our structured flowerbeds but pretty much let the rest remain for the Butterflies, wild Bees, Birds and any other to partake of. Since we use no pesticides or herbicides within our outdoor living space all vegetation is safe to enjoy in one form or another :)

PLEASE NOTE: This article is intended for educational purposes only. Using the information contained within this article for any other purpose remains the sole responsibility of the individual.

         

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