Dandelion is much more than just an annoying weed growing in the yard. According to webmd.com, it has been cultivated for its culinary and medicinal benefits for centuries. From root to flower, dandelions are highly nutritious plants loaded with vitamins, minerals, and fiber. The polysaccharides in dandelion are known to reduce stress on the liver and support its ability to produce bile. They also help your liver filter potentially harmful chemicals out of your food. Dandelion is also a good source of Vitamin C, one of the most helpful vitamins for the immune system. They are also noted for their ability to stabilize blood sugar, making them an excellent supplement for diabetics. In traditional Chinese medicine (TCM), dandelion (pu gong ying in Chinese) has been used to treat stomach problems, heartburn, skin disorders, and high cholesterol.
Dandelion greens have a slightly bitter, arugula-like taste. The earlier you pick them, the less bitter they will be. Harvest tender young leaves for best flavour. The sunny blossoms of dandelion can be used to garnish salad or to make fritters (dipped in tempura batter and fried until crisp). The root can be used to make tea, which will effectively treat digestive issues and fight inflammation.
They can be found in deep woods, gardens, lawns or roadsides. Avoid high traffic areas when harvesting dandelion plants and ...
