My Favorite Herbs: Dandelion

1. Family: Compositae
2. Species: Taraxacum officinale
3. Origin: Europe and the British Isles, now a worldwide weed
4. Plant: perennial
5. Height: up to 30 cm; space 30 cm apart Soil literally any soil
6. Exposure: full sun
7. Propagation: seeds
8. Uses: medicinal, culinary

One of the world’s most common weeds, yet one of the most astonishing healing plants, with an array of health benefits that will take your breath away! It has been used and recorded in ancient pharmacopoeias and herbals in 7th century China and by the 15th century it was well used and listed all over Europe. The name ‘dandelion‘ was invented apparently by a 15th century surgeon who compared the sharp pointed leaves to the teeth of the lion — dents de lion — and amazingly it has the ability with its high mineral content to build strong enamel on the teeth and strengthen the bonesn All parts of the plant are effective and safe for use. The root is mildly laxative, a superb liver tonic and an excellent anti-rheumatic. Rich in vitamin A, B, C and D, carotenoids and minerals, especially potassium and calcium, this is one of the very best detoxifying herbs.

A. CULTIVATION Many people fear that if they once plant a dandelion in their gardens they’ll never be able to weed the lawn, but it thrives in a pot and you can nip off the head as the seeds appear. It thrives on neglect, but if nurtured and watered and planted in compost-rich soil, it will grow to 30 cm in height and width.

B. PROPAGATION Self-seeds prolifically.

C. HARVESTING AND PROCESSING Pick leaves and flowers all through the year. It’s a survivor!

D. COMPANION PLANTING Dandelion has the ability to exhale an ethylene gas that causes nearby plants to mature and ripen quickly.

E. USES OF DANDELION

i. Culinary: In the last century cultivated forms with large and tender leaves have been developed. These are the tastiest and, added to salads and even stirfries, give a slight bitterness that is quite pleasant. I chop them with celery and parsley and mix them with lemon juice. Sprinkle this health giving mixture over mashed potatoes, cold meats, soups and roasts. Use dandelion leaves fresh only.

ii. Medicinal: Acts as a blood builder, bone builder, joint strengthener and treatment for eczema and infected acne, breaks down gallstones and is extremely helpful for jaundice and liver overload, alcohol abuse and drug abuse. Dandelion also treats high blood pressure. An advantage of its diuretic action and stimulation of bile production (unlike many other diuretics, which cause a heavy loss of potassium) is that the dandelion is so loaded with quickly absorbable potassium you actually gain more! It is recommended to eat three dandelion leaves fresh daily!

iii. Cosmetic: Eating dandelion will lighten those dark spots on the hands and clear up acne and oily coarse skin. Dabbed onto pimples and spots, sunbum, coarse pores, rashes and stings, the milky sap will immediately soothe and start to heal the area. Dandelion vinegar (see recipe section) is a refreshing addition to rinsing water or to the bath, as it is tonic and cleansing and is rich in minerals that help to clear dry scalp and condition oily hair.

iv. Other uses: Dandelion is so rich in minerals, it makes a superb fertiliser. Its copper builds the soil and ensures cropping. Dig a few dandelion plants back into the soil, and whatever you can spare makes superb compost, enriching the heap!

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