Dandelion, such a pretty familiar yellow flower in abundance everywhere when we gaze down. She displays bright yellow flowers with prominent toothed shaped leaves and her magic parachuting seeds are thought to grant wishes ……but what do you really know about this plant and what it can really do for you?

Latin name: Taraxacum officinale

Common name: Dandelion

Other common names: Lion’s Tooth, blowball, cankerwort, priest’s crown, swine snout, wild endive, white endive (Braun & Cohen 2015 p. 272).

Parts Used: Leaf, root, flowers (dietary)

Safety/Contraindications: Avoid in known allergy to Asteracea family. Intestinal or biliary obstructions and acute gall bladder inflammation or serious gall bladder disease and Quinolone antibiotics (Braun & Cohen 2015 p. 275).

Energetics: Cooling, stimulating, drying & bitter.

Actions: The main medicinal actions of Dandelion are as a diuretic, choleretic (increases bile production), cholagogue (enhances bile flow), liver tonic, anti-inflammatory and antioxidant, and diuretic (Braun & Cohen 2015 p. 273).

Uses: Dandelion roots can be roasted and used as a coffee substitute. Consumed 30 minutes prior to a meal it aids the digestion of dietary fats via stimulation of bile and digestive enzymes.

Nutrition: Dandelion is a highly nutritious plant containing significant amounts of potassium, iron, magnesium, zinc , manganese, copper, choline, selenium, calcium, boron, and silicon. It is rich in vitamins A, C, D and B complex (Braun & Cohen 2015 p. 272, Hall 1978 p. 99).

The entire plant is edible, although rather bitter, but exactly what we need to fire up our digestive systems. Flower petals can be removed and added to smoothies, omelets or salads and leaves are considered a good companion when cooked with root vegies (Grubb & Raser-Rowland 2019 p.48-53).

RECIPE

Rosemary Gladstar’s Horta for Liver & Kidney Health

Traditionally from Greece and throughout the Mediterranean as a side dish to a meal and to aid in liver and digestive discomfort and for those depleted or worn out (Gladstar 2012 p. 127).

Ingredients:

Gather fresh dandelion greens, nettles, purslane and other wild edible weeds. Steam for 5-8 minutes or until sufficiently wilted. Drain, setting aside liquid for a later stock (Gladstar 2012 p. 127).

Method:

Place steamed herbs/weeds in a bowl and drizzle with olive oil and fresh lemon juice. Then crumble some feta on top (Gladstar 2012 p. 127). You could also add some other steamed veg, a small amount of warmed chickpeas, walnuts and cracked pepper.

Note: Just check for chemical sprays used in your area before foraging for edible weeds.

References:

Braun, L. & Cohen, M. (2015). Herbs & Natural Supplements: An evidence-based guide (4rd ed. Vol 2.). NSW, Australia: Churchill Livingstone, Elsevier.

Bone, K. (2007). The Ultimate Herbal Compendium: A Desktop Guide for Herbal Prescribers. Queensland, Australia: Phytotherapy Press.

Gladster, R. (2012). Rosemary Gladster’s Medicinal Herbs: A Beginner’s Guide. MA, USA: Storey Publishing.

Grubb, A. Raser-Rowland, A. (2019). The Weed Forager’s Handbook. Melbourne: Hyland House Publishing.

Hall, D. (1978). The book of Herbs. Australia: Angus & Robertson Publishers.