While many people view dandelion as a nuisance weed, herbalists and the Pennsylvania Dutch alike, recognize this golden flowering plant as highly medicinal, containing vitamins A, C, K, and D, as well as magnesium, iron, potassium, and calcium. The entire dandelion plant is edible, including the flower, leaves, and root. Traditionally, dandelions were used to treat liver disease and gallbladder issues, as well as gastrointestinal ailments. The root itself improves digestion with its mild laxative effect. Its diuretic effect can improve kidney function and relieve joint pain by reducing inflammation. Dandelion can be ingested for its health benefits in a variety of ways. For digestive troubles and upset stomach, I prefer to make an infusion from dried dandelion to be consumed either hot or cold, or a Dandelion Salad if I want the medicinal benefit of the plant without the stomach soothing qualities of a tea.
Dandelion Infusion
Add approximately 1 cup dried dandelion to 3 cups spring water in a pot; cover and bring to a boil.
Remove from heat, keep covered, and allow to infuse for one hour.
Strain into a drinking vessel; either over ice for a cold drink, or insulated to retain heat. Dilute with more spring water to suit taste and needs.
You may choose to add a tea ball or muslin bag containing an herb such as yarrow or hyssop. Ginger root is also a nice addition for stomach soothing properties, as well as to break up the bitter flavor of the dandelion.
Dandelion Salad - recipe taken from Pennsylvania Dutch Cooking, distributed by Dutchcraft, Inc , 25 S. Washington Street, Gettysburg, Pennsylvania
Young dandelion greens 1 tsp salt
4 thick slices bacon 1 tblsp sugar
1/2 cup cream 4 tblsp vinegar
2 tblsp butter 1/2 tsp paprika
2 eggs black pepper
Wash dandelions, roll in cloth, and pat dry. Place into a salad bowl and set bowl in a warm place. Cut bacon into small cubes, fry, and pour over dandelion. Melt butter and cream in skillet over low heat. Beat eggs. Add salt, pepper, sugar, and vinegar, then mix with the warm cream mixture. Cook on high until dressing is thick. Pour over dandelions, stir, and serve.
I love dandelions!