The Health Benefits of Dandelions by Rev. Carol A. Ingle (Raven)

[Dept of PMM Artists & things]

The Health Benefits of Dandelions

Most of us are familiar with the dandelion as that stubborn plant that, no matter how often you weed your yard, persists to hang around. Let’s not give it a bad rap just yet, though—the dandelion has more than enough good qualities to make up for a bad first impression.

Taraxacum officinale, also known as the lion’s tooth, the priest’s crown, or simply dandelion, grows readily throughout the northern hemisphere. It is speculated to have originated in Europe and Asia, but the jury’s still out on that. Suffice it to say, the dandelion has become very common throughout North America due to its ability to succeed in most soils. It is easily identifiable by its thick brown roots, its long leaves that lay close to the ground, and a purple stalk leading to a single, golden-yellow flower.

The dandelion has long been used as an herb for its medicinal properties. This edible plant is rich in vitamins and minerals, especially in vitamin A. It can be applied externally or taken internally to address a number of health problems, most prominently kidney disorders, liver dysfunction and mild digestive problems. Preparing a root infusion or a tonic often aids in strengthening the kidneys and eliminating toxins from the body. The dandelion is also helpful with its powerful diuretic properties, flushing the system without depleting potassium levels.

Fresh juice from the stalk has been used as an antibacterial agent, to help heal topical wounds or scratches. Latex found in the plant sap has been used in the removal of corns and warts throughout history. For those of us looking for beauty aids, a skin lotion can be prepared by distilling the bases of the leaf blades in water. This concoction clears the skin and effectively fades freckles.

If you’re anxious to eat some fresh fruit that hasn’t quite ripened yet, dandelions can help there, too. The flowers and leaves from the plant, when placed in a bag with unripe fruit, release ethylene gas to quickly ripen the fruit. Some other quirky uses of the plant include the dark red dye that can be made from dandelion extractions, as well as a nutritious plant food that can be taken from the roots and leaves.

Now that I’ve won you over with the benefits of the dandelion, here are the most common ways to prepare it. The flowers and young leaves (I wouldn’t recommend using older leaves—they tend to be bitter) can be eaten raw in a fresh salad. The whole plant is often dried to make capsules or extracts. The roots, in particular, can be dried and used to make tea or a coffee substitute. If you’re feeling especially adventurous, you can make herbal wine from the fermented flowers. 

 

 

[Dept of PMM Artists & things]

Medicinal Uses of Dandelions

Vitamins:
A, B1, B2, B3, C, E

Minerals:
rich in calcium, chromium, iron, magnesium, manganese, phosphorus, potassium, sodium, selenium, silicon, zinc

Actions:
diuretic, laxative, choleretic, tonic, stomachic, antioxidant, hepatic, alterative, aperient, anti-inflammatory, cholagogue

Medicinal Uses:
Dandelion is a valuable herb, originating in Europe, but now naturalised in many countries, largely due to wind disposal of the seed. This may be nature’s way of telling us it is readily available for us all to use regularly, as the plants’ properties are so valuable. Dandelion has been a revered herb throughout history, regarded as one of the very best herbs known for gall, spleen and liver complaints, and one of the safest and most active plant diuretics. The common name Piss-in-bed, which comes from the French word ‘pissenlit’, indicates the herb’s habit of giving the kidneys the urge to expel urine. Women, who find they puff up at the time of menstruation, may get considerable relief from bloating and breast tenderness, by drinking dandelion tea, as soon as they feel these symptoms.

A daily tea of dandelion root, or eating the leaves, is recommended for anyone with liver complaints. It can be eaten regularly as a preventative, helping to keep the liver at peak efficiency. As the green leaves are a valuable alkaliser to the body, eaten regularly they assist the body to reduce excess acidity; oxygenate, purify and build blood; cleanse and regenerate cells. The bitter principles stimulate the digestion (by salivation, and the production of stomach acids and enzymes); assist liver, spleen, gall and pancreas function, and make it easier to digest fats and oils. Dandelion has been found to stimulate mucus membranes, sooth the digestive tract, absorb toxins from the bowel, help friendly flora to thrive and inhibit unfriendly bacteria. Eating dandelion regularly has a reputation of relieving diabetes.

The following blend of herbs put in 00 capsules, and one taken after each meal is found to be beneficial: 2 parts dandelion, 1 part fennel, 1/2 part ginger and 1 part elecampane. It is said that dandelion leaves consumed daily in salads can dissolve gallstones.

Dandelion is helpful for people who suffer from allergies, eczema and other skin conditions, asthma, arthritis, gout, rheumatism, gall stones, metabolic disturbances, bone disorders, low blood pressure, poor circulation, ulcers, anemia, halitosis (bad breath), constipation, malignant tumors, colds, lowering cholesterol, cardiac edema, heart burn, swollen glands, hot flushes, and as a sleep inducing night cap. Dandelion is a herb with fat metabolising properties. For weight loss several cups of dandelion tea can be sipped daily, adding 1-2 tablesp. of cider vinegar to each cup.

Therapeutically, dandelion can be used as leaf or root tea, a tincture, or the fresh leaves blended with vegetables or fruit juices. An infusion of 1 teasp. of root to 1 cup of water may be prepared and taken freely (several cups a day). Sweeten with honey if desired. 5-6 fresh leaves to 1 cup of boiling water, left to steep 5-10 minutes, can be used similarly. A wash to relieve inflamed eyes and also applied to facial blemishes is made with dandelion leaves, stems and flowers. The white sap from the stems placed on warts several times a day will be a powerful way to tell them to shrivel and disappear.

[Dept of PMM Artists & things]

Medicinal Teas with Dandelion Root

Here are three recipes for medicinal teas using Dandelion Root:

1. Infuse 1 OZ. of Dandelion in a pint of boiling water for 10 minutes; decant, sweeten with honey, and drink several glasses in the course of the day. The use of this tea is efficacious in bilious affections, and is also much approved of in the treatment of dropsy.
   
2. Take 2 OZ. of freshly-sliced Dandelion root, and boil in 2 pints of water until it comes to 1 pint; then add 1 OZ. of compound tincture of Horseradish. Dose, from 2 to 4 OZ. Use in a sluggish state of the liver.
   
3. Mix together 1 OZ. Dandelion root, 1 OZ. Black Horehound herb, 1/2 OZ. Sweet Flag root, 1/4 OZ. Mountain Flax. Simmer the whole in 3 pints of water down to 1 1/2 pint, strain and take a wineglassful after meals for biliousness and dizziness

[Dept of PMM Artists & things]

Talking About Dandelions

Early morning sunlight warms the air as you walk slowly along, relishing the feel of wind on your skin after the long winter, the twitter of birdsong, and the sweet scent of apple blossoms. You smile, murmuring a litany or your favorite Maiden Goddesses. New grass cushions your step, pleasantly springy underfoot. You turn slightly to catch a rising breeze and...

Oh, no. What's that? A dandelion. A great big ugly dandelion, its brazen yellow blossom mocking you from the middle of your gorgeous green lawn. You groan, dreading the start of your annual attack. The first dandelion leers up at you as you prepare to open season. Grumbling under your breath, you reach for your trusty dandelion digger...

Stop. Reconsider. Have you ever paused to think about precisely why you attempt, always unsuccessfully, to eradicate your dandelion population? Are dandelions violently poisonous? No: parts of them are edible, in fact. Are they prickly like thistles or dangerous like poison ivy? Of course not. Are they even unsightly? Not really, unless you just happen to hate flowers.

All too often, people simply take for granted that dandelions are a nuisance, without ever bothering to think about it. We assume that since everyone knows how noisome dandelions are, it must be true. Yet dandelions are one of the most amazing plants in the world, and they have a lot to teach us.

First, let's take a close look at that dandelion you were about to rip out by the roots. Ah, yes, the roots; we all know about those! Each taproot sinks a foot or more into the soil, allowing the plant to survive if the leafy crown is pulled away. The narrow, deeply serrated leaves give the plant its most common name. "Dandelion" comes from the French "dent de lion," meaning "tooth of the lion."

These dark green leaves spread out in a flat rosette, and the flower stalks rise up from the center. Tiny round buds open into beautiful buttery-yellow blossoms. Dozens of miniature petals form the powder-puff head, surmounted by the pollen-wearing stamens that adorn your skin with gold dust as you inhale the sweet fragrance. The flower opens in the morning and closes at night or if it rains. After a few days, insects have pollinated the flower, and it stays closed for about a week while a wonderful metamorphosis takes place. When the flower opens again, the familiar yellow petals are gone, replaced by a silvery orb of parachutes. Under each parachute is a developing seed. In a short time, the seeds turn dark, then float away on the wind to sprout wherever they land.

So, how did the dandelion get here? Contrary to popular belief, dandelions are not native to North America. Instead, colonists brought seeds over from Europe. Much to their delight (and their descendants' disgust), the hardy plants thrived. Dandelion greens formed an important part of the colonists' diet, providing much-needed vitamins and minerals. Later, dandelions fell out of fashion, and now they are considered worthless weeds.

The earliest written reference to the dandelion appears in the tenth- century records of Arabian physicians. By the 16th century, it was known as a valuable drug, highly praised by British apothecaries. In the 19th century, dandelion was a popular potherb in Europe and America. Today it is the best-known weed in North America.

In all this time, the dandelion has accumulated a number of names. The scientific name, Taraxacum officinale, originated either from the Persian 'tark hashgun' (wild endive) or from the Greek 'taraxos' (disorder) and 'akos' (remedy). Most botanists favor the Greek derivation. Common names include Irish daisy, puffball, priest's crown, and peasant's cloak.

Dandelions have a wide variety of applications; every part of the plant can be used for something. They appear in culinary, ritual, and cultural contexts.

If you live in the city, you may rarely have the pleasure of working with fresh herbs or flowers. Dandelions can be a delightful exception. Even in the heart of a busy urban center, a few dandelions usually poke through the pavement. Parks are also a good place to look, and no one will miss a few "useless weeds." You might have a small garden, a front yard, or other patch of green to call your own. If not, simply grow your dandelions in a flowerpot or window box. Even the brownest thumb has a hard time killing dandelions!

Wherever you live, dandelions can become a part of your life. Look for the first sprout as a sign of spring, and the white puffballs as a herald of autumn. Learn to appreciate what they have to offer, instead of dismissing them as a nuisance just because everyone else does. Soon the sign of a jaunty yellow blossom poking through a crack in the pavement will bring a smile to your face, a welcome touch of magic peeking into the mundane.

~by Elizabeth Barrette

[Kim Jurey]