The commonly cursed and dreaded dandelion, taraxacum officinale, might be the bane of many a master gardener, but it is one of the herbalist’s best friends. All parts of the dandelion have been used traditionally as food and medicine. The leaves, cooked and raw, are a nutrient-rich salad green, the flowers make a superb wine, and the root makes a potent medicine and well-loved coffee substitute.
Medicinal Uses
Medicinally, the dandelion has many uses. The dried root is valued as a blood purifier, powerful diuretic, and it is also anti-rheumatic. It has also been used to stimulate the appetite, ease digestive disorders, and detoxify the liver and gallbladder. It has reportedly been effective in relieving/preventing tinnitus, respiratory infections such as bronchitis and pneumonia, tonsillitis, osteoporosis, abscesses, anemia, boils, and mammary tumors. Dandelion has also been used to prevent/treat age spots and is highly recommended as an overall system supporting tonic for menopausal women. Native American people recognized the detoxifying, tonic, and laxative properties of the dandelion and valued it as an indispensable food and medicinal source.
Nutrient-Rich Food
Dandelion (root and leaf) is one of the best natural sources of potassium, and is also rich in vitamins A, C, D, and B-complex. It also has high levels of minerals such as iron, magnesium, zinc, manganese, copper, choline, calcium, boron, and silicon.
Harvesting
The best time to collect flowers is earlier in the season and when blossoms are completely opened, usually between May and June. The best time to collect the root is between June and August. Roots should be split lengthwise and dried by hanging. Leaves can be collected any time, but young leaves before the plant has flowered taste the best uncooked. Leaves can also be sautéed or blanched, or dried and made into an infusion.
A Quick, Easy Dandelion Wine Recipe
Although the quality of a good dandelion wine greatly increases with hard work and appropriate aging, sometimes you simply can’t wait that long to reap the benefits of this dandy of a flower.
To make a quick, fermented beverage great for sipping on a sunny, summer evening:
- Collect fully opened blossoms midday. To 2 quarts of blossoms add 2 quarts of boiling water and let it sit for 24 hours.
- Strain out blossoms, then mix in the juice and grated rind of 1 orange, and 2 lemons and add in 2 cups of sugar and 1 tablespoon of yeast.
- Mix and let sit for one week, stirring occasionally.
- Strain and bottle.
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