Dandelion

Photo by Kathryn Higgins

Dandelion has deeply toothed, dark green leaves that form a rosette. Hollow stalks hold a single, many-rayed, bright yellow flower. The roots and flower stalk ooze white sap when broken. The entire plant is edible. Before it blooms eat the young greens, which are high in vitamin A, steamed or in a salad. Add flower petals to flours and batters, and/or make tea, wine, beer or syrup. Soak small pieces of the flower stalk in equal parts of water and vinegar overnight for pickles. Dry the root and roast in a slow oven until brown, grind and simmer 10 minutes for a drink likened to coffee. Eat the boiled roots for a vegetable. Dandelion leaf tea, is high in potassium and makes a good diuretic for treating fluid retention. Dandelion root is an excellent cleansing herb for the stomach and liver. It is high in iron and calcium, increases digestion and helps prevent constipation. It has also been recommended for jaundice, anemia, and skin blemishes. The entire plant is so beneficial that we should all keep a place for it in our gardens!