Dandelion root - A great liver tonic! This helps cleanse your liver and remove the build up and toxins that accumulate. A lot of menstrual problems/infertility issues are made worse because the excess hormones tend to "back up" in your liver. Dandelion Root will help keep your liver working properly which will help it rid your body of all the excess "crud" you don't need. It can also help control and possibly prevent NASLDNutritionally, dandelion greens and roots are chock full of vitamins, minerals and antioxidants. They are one of the most nutritionally dense greens you can eat. Along with the punch of nutrition, they have many medicinal qualities as well. They are potassium-rich and have a strong diuretic quality, as well as efficacy as a blood detoxifier and good for the liver. They have long been used to treat digestive disorders and to treat arthritis and eczema.
Dandelion greens have a reputation for bitterness, but they are nicely so, and the bitterness is balanced by a lovely spiciness similar to arugula. Mature greens can get pretty bitter, but this can be tamed by blanching them.
The time to harvest dandelion greens is early in the spring, when they are their youngest and before they flower. They can be harvested again in late fall as they loose some of their bitterness after a frost. Look for young dandelions growing in rich, moist soil, making sure not to forage close to roads (they can accumulate pollution) or from areas that have been treated with garden chemicals. For a special treat, get out early in spring and look for the crown, which is the cluster of new buds that sits above the taproot. These are the tenderest, sweetest parts of the plant.
Young dandelion greens are tender and delicious served raw in salads or sandwiches. If you use the greens that have been harvested after the plant has flowered, you can blanch them in water to remove the bitterness; dump the bitter water, and blanch them again. You will loose a lot of vitamins this way, but there are still plenty of beneficial nutrients left. Use sauteed or steamed dandelion greens as you would any other greens. Dandelion root can by ground and used as a substitute for coffee, and dandelion flowers can be used in recipes and for garnish.
Read more: http://www.care2.com/greenliving/eating-dandelions.html#ixzz17Cl4G0HP
The oft-maligned dandelion has taken a bum rap in the American diet. What a shame! This steadfast and happy plant offers amazing nutrition and medicinal benefits, and can be as tasty as greens can be. Try this recipe for Cream of Dandelion Soup and elevate dandelions from troublesome weeds to celebrated greens.
There is a traditional soup in France, creme de pissenlits, which balances dandelion’s spiciness and subtle bitterness with other savory flavors. It is delicious, and in my opinion is the perfect way to eat dandelion greens. The traditional French recipe uses Dijon mustard. I think it adds some lovely depth, but you may prefer it without.
Read more: http://www.care2.com/greenliving/cream-of-dandelion-soup-recipe.html#ixzz17Cftnywv
Dandelion Soup
INGREDIENTS
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk(for PCOS non dairy milk)
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish
1. If using more mature or very bitter tasting greens, blanch them in a pot of boiling salted water, then drain and squeeze out the excess water, chop and set aside.
2.Olive oil in a large pot over medium high heat, add greens, carrot and leeks and cook, stirring often, for 15 minutes.
3. Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk, cook stirring frequently, until slightly thickened.
4. Puree mix in a tightly-covered blender until smooth, taking care with the hot liquid. Season with salt and pepper, and add Dijon if you like.
5. Serve in bowls and garnish with flowers or bud
Read more: http://www.care2.com/greenliving/cream-of-dandelion-soup-recipe.html#ixzz17CgFa4LE
excerpt from comments
Asian Dandelion Salad4 cups Dandelion, cleans, chopped 1"
1/2 Vidalia onion sliced thin
1 orange large diced
1/4 cup chopped cilantro
Toss - chill in large bowl covered
Mix:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup light oil (walnut, sesame, other)
1 crushed garlic (in oil for a few minutes)
Salt and Fresh pepper to taste
When I was a little kid, my mother and grandmother would tie up the dandelions to make them whiter in the center... They would cook them and MAKE us eat them. Call it spring tonic. What is funny, if you go to the USDA food area they are listed as one of the highest in certain nutrients! I guess they were right! I might like this, as it would cut the bitter! BUT we have no dandelions in South Texas!
The Mohegans drank dandelion leaf tea daily as a tonic to keep their energy levels high and to stay free of stomach aches and constipation.
When the Ojibwas had heartburn, they drank dandelion root tea.
Chinese medicinal practitioners used dandelion to treat digestive disorders, appendicitis, and breast problems (such as inflammation or lack of milk flow).
Drink Too Much Coffee?
If you are trying to give up coffee, dandelion root can be an excellent substitute in the morning. It can give you a “grounded” type of energy without the side effects of caffeine.
Put one teaspoon of dandelion root in a cup of boiling water and add a touch of agave nectar to make your own beverage just as quickly as you make a cup of coffee.
Dandelion coffee is usually made from dandelion roots that are slightly roasted and ground ready to use. The powder is said to be almost indistinguishable from real coffee, and is claimed to be better than lower quality coffee, which has often been adulterated.
Dandelion leaf is a natural diuretic that increases urine production by promoting the excretion of salts and water from the kidney.
Herbal Detox
Dandelion tea can be used as an herbal detox to help cleanse your liver and kidneys. It can be taken on its own, or in combination with other herbs.
Dandelion FlowerDandelion flower is used mainly to make dandelion wine. Traditionally, it is known to be "an excellent tonic, extremely good for the blood".
This claim was verified in 2004 when a study conducted by University of British Columbia reported that dandelion flower contains luteolin and luteolin-7-O-glucosid. Both compounds were found to have significant antioxidant and anticancer benefits.
You can make dandelion flower tea by infusing the blossoms in hot water.
Dandelion Leaf
You can make dandelion tea by infusing 1 to 2 teaspoonful of dried dandelion leaves in hot water. Drink up to 3 times daily. The cut leaf form of the herb can be easily brewed inside a stainless steel tea ball or a wicker tea cup basket.
How About Dandelion Root Tea?Compared to dandelion flowers and leaves, dandelion root used more frequently for medicinal purposes and provides the most health benefits.
Dandelion root tea is available in teabags, dried powder form, or in capsules. The best tea, of course, is found fresh from your own garden - since the dandelion "weed" is literally everywhere. As with other herbs and foods, organic or wildcrafted is always your best choice.
Here are the things to look out for when buying fresh or dried roots for making your own dandelion root tea:
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At least 2 years old.
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Large, fleshy and well formed, and not slender and forked.
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Harvested either in spring or autumn.
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Stored in a dry place after drying to avoid moulds, moths and beetles. Dried dandelion root attracts maggots. It should not be kept beyond one season.
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Dried roots should be hard and brittle enough to snap. The inside of the roots is white, not gray.
SUMMARY-used as an herbal cleaner for the liver and kidneys, it can relieve constipation and it serves as an excellent source of energy.
Monday April 26, 2010
Dandelion Greens with Onion and Garlic
Ingredients:
* 1 pound dandelion greens
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1 whole small dried hot chile pepper, seeds removed, crushed
* 1/4 cup cold pressed extra virgin olive oil oil
* Salt and pepper
* Parmesan cheese, freshly grated (optional)
Directions:
Discard dandelion roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in a small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with freshly grated Parmesan cheese.
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