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I am enclosing an article from a friend of mine in Canada, Gwen Nyhus
Stewart, about the article Dandelion: Miracle Gift from Mother Earth
Did you know that what we think of as an unwanted weed is one of the
world's most nutritious and health promoting vegetables and is classed
as an herb?

The Latin name for dandelion, Taraxacum officinale, translates to
"official remedy for disorders." Dandelion is a native of Europe and
the name comes from the French term "dent-de-lion," meaning lion's
tooth, which refers to the dark-green, sharply toothed leaves
characteristic of this plant. A prominent herbalist, Gregory
Tilfordis quoted as saying, "Dandelion is one of the most complete
plant foods on earth."
All the vital nutrients are conveniently contained in a single source,
in quantities that the body can easily process and fully absorb." One
source I consulted during research for this article suggested that
"dandelion greens are so good for you that you would do well to dry
and powder them and place the powder in a saltshaker
to be sprinkled on all your food as a nutritional supplement."
Called the "King of Weeds" by old timers, the Chinese have known about
the antibacterial properties of the juice of the dandelion since the
7th century. In fact, it is one of the top 6 herbs in the Chinese
medicine chest. In Chinese medicine, it is regarded as a blood
cleanser, tonic, digestive aid, and used in the treatment of diabetes.
It is ground and applied as a poultice to snake bites. In Canada,
dandelion leaves are considered to be safe to eat, and dandelion
root is already marketed as a registered diuretic drug by Health
Canada. Canada imports most of its dandelion from the U.S.A. although
it could be easily cultivated in Canada.
The whole plant is valuable as a general tonic as it is a general
stimulant to the system, particularly the urinary organs. It may be
taken as an infusion of the leaf, a juice extraction, a root
decoction, a fluidextract, or a tincture. Fresh leaves may be added
to salads. The juice extraction is the most potent for medicinal
purposes. The milky latex from dandelion can be used as a mosquito
repellent.
Dr. Peter A. Gail, in his book, "The Dandelion Celebration – The Guide
to Unexpected Cuisine" writes that dandelion eaten as part of your
daily diet prevents or cures liver disease; assists in weight
reduction; cleanses skin and prevents acne; eliminates or drastically
reduces acid indigestion and gas build-up by cutting the heaviness of
fatty foods; lowers serum cholesterol by as much as half; prevents or
lowers blood pressure; prevents or cures various forms of cancer; and
prevents or controls diabetes mellitus, while at the same time having
no negative side effects and selectively acting on only what ails you.

(See www.leaflady.org/health_benefits_of_dandelions.htm for Dr. Gail's
article and research sources and www.goosefootacres.com to explore Dr.
Gail's web site.)
Dandelion leaf is a good natural source of potassium and will
replenish any potassium that may be lost due to the herb's diuretic
action on the kidneys. The leaves are the richest green vegetable
source of beta-carotene, contain more iron and calcium than spinach,
are rich in fiber, sodium, magnesium, Vitamins B-1, B-2, B-5, B-6,
B-12, C, E, P, and D, phosphorous, iron, a good source of protein, and
rich in micronutrients such as copper, cobalt, zinc, and molybdenum.
You can buy dandelion greens at speciality-produce sections of most
grocery stores; leaves, tinctures, and products at organic grocery and
health food stores, or grow your own. Dandelion is considered yellow
energy for chromotherapy purposes. (See Plants, Food Colours, and
Recipes for more information about the science of phytochemistry - the
relationship between a plant's colour and the nutritional value of the
food.)

WARNING If you are harvesting dandelions, make sure the plants have
not been sprayed with any pesticides or herbicides, as they will
contain poisons. Getting rid of lawn dandelions using pesticides may
pose health risks to adults, children, and pets. Go to:
www.atl.ec.gc.ca/epb/factsheets/12_steps.html for information about 12
Easy Steps To Get Your lawn Off Drugs and
chebucto.ns.ca/Environment/RATE/PET_DOGS_GET_CANCER_FROM_W.html
for more information about the dangers of weed killers.
How To Grow
Dandelions are hardy perennials. The deeply toothed leaves grow in a
rosette directly from the root crown. A single cherry-yellow flower
head grows on a hollow leafless stalk. The flower heads consist of
many ray flowers, surrounded by 2 rows of floral bracts, which are
bent backwards. When mature, each seed has its own white parachute or
pappus of long hair-like bristles. These form into a neat white ball,
easily blown apart by the wind or your own breath. An individual
flower head produces up to 200 seeds, and each plant up to 5000 seeds.
The leaves are 3 - 12 in. (5 – 30 cm) long and 1/2 - 2-1/2 in. (12.5
mm – 6.25 cm) wide, always growing in a basal rosette. The rosette's
immature, tightly wrapped leaf bases just above the top of the root
form a tight `crown.' Dandelion is one of the earliest plants to
bloom in the springtime. In the garden, dandelion is an alternate
host plant for plant diseases such as aster yellows, beet ring spot,
and tobacco streak.
Dandelion requires a long growing season and develops best at low
temperatures.
Sow seeds 1/4 – 1/2 inch (6 – 12.5 mm) deep in May to early summer and
thin seedlings to 8 - 12 in. (20 – 30 cm) apart in the row. The
plants form a rosette of leaves and overwinter in the garden. They
will grow just about everywhere, regardless of soil conditions. They
withstand frost and freezes and will tolerate crowding. A
polyethylene tunnel can be placed over the row to force growth for
late winter or early spring cutting. Dandelions can be grown in the
garden and should be treated similar to lettuce. If grown for a fall
crop, it should be planted in mid-summer. As dandelion is a
perennial, it can become a problem in gardens if allowed to grow
unchecked.

Harvesting
The best time for cutting dandelion leaves is early in the spring,
before flowering. Select the youngest individuals, and avoid all
plants with flowers. Harvest again in late fall. After a frost,
their protective bitterness disappears. Dandelions growing in rich,
moist soil, with the broadest leaves and largest roots, are the best.
Some people eat the greens from spring to fall, when they're very
bitter. Others boil the summer bitterness (and water-soluble
vitamins) out in two changes of water. It's all a matter of preference.
The taproot is edible all year, but is best from late fall to early
spring. Harvest when the plants are of satisfactory size. To
harvest leaves, cut just below the crown with a sharp knife so that
the leaves remain attached. Unharvested plants may be left for use
the following year. Harvest the roots in autumn as the food reserves
from the roots have been used for the production of leaves and flowers
in the spring. Dandelions have a long tap root (as anybody who has
ever tried to get the whole root out of the soil will tell you) so if
you plan to harvest them, a light soil makes it easier to remove them.
Dig roots with a garden fork on a day when a recent rainfall has
softened the ground. Shake as much soil as possible from them before
washing.

Recipes
One of the world's most nutritious and health promoting vegetables
(also classed as a herb), dandelion may be used in salads, teas,
omelettes, juices, gelatins, soup, quiche, pasta dishes, breads,
pizza, gravy, dips, spreads, pies, cookies, jellies, waffles,
fritters, beverages, pudding, and ice cream. All parts of the
dandelion can be used: the leaves for greens, the blossoms for wines,
beer, and jellies, and the roots for coffee. Young leaves are eaten
raw in salads, boiled, steamed, sautéed, fried, or braised. The roots
are eaten raw, or cooked and served as a side dish. Early spring is
the time for the crown - great sautéed, pickled, or cooked in
vegetable dishes. Wine, beer, and jellies are made from the flowers.
Dandelions are a staple in French country cooking; in Russia, the
plant is known as "life-elixir" and the leaves are steamed and served
with sour cream and thinly sliced red onion; Italians chop and sauté
the leaves with garlic and olive oil; the English boil them and toss
with vinegar and salt.

Dandelion Green Salad

Tender, young dandelion greens

6 tbsp. (90 mL) extra virgin olive oil

1 tbsp. (15 mL) balsamic vinegar

½ tsp. (2 mL) Dijon mustard

½ tsp. (2 mL) mayonnaise

1 – 2 cloves fresh garlic, finely chopped

Sea salt and freshly ground black pepper, to taste

Combine vinegar, mustard, mayonnaise, and garlic in a bowl and mix
until blended. Slowly pour olive oil into the mixture and whisk
vigorously until emulsified. Pour vinaigrette over greens and toss.
Garnish with croutons, if you wish.

If so desired, you can mix with other greens such as cress, baby
spinach, and arugula.

Sautéed Dandelion Greens

2 lg. bunches dandelion greens

2 tbsp. (25ml) olive oil

1 small onion, chopped

1 clove garlic, chopped

Sea salt and freshly ground black pepper, to taste

Trim the roots off the dandelions (save roots for another dish or dry
and powder for use as a nutritional supplement.). Wash the leaves in
several rinses of cold water to remove all dirt. Drain. Bring 2
quarts (2 L) of lightly salted water to a boil. Add the cleaned
dandelion leaves, reduce heat and cook until tender approximately 8 –
10 minutes or until the leaves are completely wilted and tender. Keep
pushing the greens down if they float above the water. Drain and
allow to cool. Save the liquid and enjoy as a beverage. Boiling
dandelion greens in water makes them milder.
Squeeze the excess moisture from the boiled greens and chop them into
bite-sized pieces, if necessary. In a skillet, heat the oil and cook
the onion until softened. Add the garlic and cook a few minutes
longer. Add the greens and cook until the flavours are absorbed and
the greens are heated through. Season with sea salt and pepper.
Serve immediately.

Remember:

"If dandelions were rare and fragile, people would knock themselves
out to pay $14.95 a plant, raise them by hand in greenhouses,

and form dandelion societies and all that.

But they are everywhere and don't need us and kind of do what they please.

So we call them weeds and murder them at every opportunity."

- Robert Fulgham

"It gives one a sudden start in going down a barren, stony street, to
see upon a narrow strip of grass, just within the iron fence, the
radiant dandelion, shining in the grass, like a spark dropped from the
sun."
- Henry Ward Beecher

"Dear common flower that grow'st beside the way

Fringing the dusty road with harmless gold

`Tis the spring's largess which she scatters now

To rich and poor alike with lavish hand

Though most hearts never understand

To take it at God's value, but pass by

The offered wealth with unrewarded eye."

- James Russell Lowell

Gwen Nyhus Stewart, B.S.W., M.G., H.T., is an educator, freelance
writer, garden consultant, and author of the book The Healing Garden:
A Place Of Peace – Gardening For The Soil, Gardening For The Soul and
booklet Non-toxic Alternatives For Household Cleaning And Gardening
Chores. She owns the website Gwen's Healing Garden where you will
find lots of free information about gardening for the soil and
gardening for the soul. To find out more about the books and
subscribe to her free Newsletter visit www.gwenshealinggarden.ca

Gwen Nyhus Stewart ©2004–2006. All Rights Reserved

Visit Gwen's Healing Garden Web Site and find articles, herbs, plants,
food colours, recipes, quotes, newsletter, environmentally friendly
gardening products, and non-toxic cleaning products and recipes.

Web Site: www.gwenshealinggarden.ca