by Miriah Meiers
Spring time is dandelion time! Dandelions grow abundantly this time of year in North America. What a wonderful medicinal plant dandelion is and with endless opportunities. The entire plant is useful as both medicine and foods. Have fun experimenting with dandelion recipes to find your favorites. A strong plant that comes back every year is a great indicator of a powerful healer.
Dandelions are very hardy and abundant. They are rich in vitamins and minerals such as Vitamin A, B, C, and D, Iron, Calcium, potassium, copper, and beta-carotene. The plant tastes the best when the leaves are young in spring or summer, but the roots can be harvested into late fall. The leaves usually have a mild bitter flavor, and are a great addition to salads and or can be lightly sautéed. Dandelion root and flowers are easily made into tea. It may be bitter still so combine with a sweeter herb or tea. The flowers can be sautéed as well with butter and garlic, until crunchy and then drizzle with balsamic.
The leaves are a powerful diuretic, treating urinary disorders and fluid retention without depleting body of potassium. The root is a good liver tonic, strong detoxify agent for the whole body. It has a stimulating and decongestant effect on the liver, a blood purifier. It also heals constipation, gallstones, indigestion, sluggishness, and fatigue.
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