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Meet Dandelion

June 27, 2018

Is the power of a word not astounding? "Weed" denotes an unwanted plant that one must bend over and rip from the Earth in order to maintain a pristine lawn or garden appearance.

 

But regardless of its status as a weed, the Dandelion is a ubiquitous plant with a beautiful cheery flower and several culinary and medicinal uses. 

 

Medicinally In Traditional Chinese Medicine, Dandelion is well known as a cooling herb, digestive bitter, and cholagogue. It is commonly used as a digestive aid, diuretic, bile flow stimulant, and general liver support. 

 

Flowers

- Beautiful as salad toppers!

- Pan fried flower buds are a wonderful addition to veggie medleys or omelets.

- Steep in hot water to make tea.

 

Leaves

- Eat fresh as salad greens.
- Sauté in a stable fat such as butter, ghee, coconut oil, or avocado oil. Sprinkle salt and pepper.

- Steep in hot water to make tea. 

 

Roots

- Make a Tea: Wash your roots well. Then cut the roots into small, even sections ~ 1/4 inch cubes. Dry the roots in a dehydrator or in an oven on low heat until dry and crumbly. Grind the roots in a mortar until the particles are the size of very coarse ground coffee. Boil 2 cups of water, add 2 tsp of ground root. Then simmer for 15 minutes on low heat. Strain the herb and put your tea. 

- Make a tincture: soak 1 cup of fresh dandelion root in 2 cups of 90 proof alcohol. Let it soak for 4-6 weeks. Dosing is personal but be mindful that tinctures are much more concentrated than teas. 

 

 

"The only difference between a flower and a weed is a judgment"

- Wayne Dyer

 

 

 

 

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email: julie@well-by-nature.com          phone: 302-276-4492          Instagram: @well_by_nature