[HerbalandEnergyMedicine] Dandelions- Food, Folklore, Medicine

[Guest guest]

Enjoy,

Misty L. Trepke

http://www..com

 

Dandelion - For Food, Frolic, Folklore, and Medicine by Jaqulene

Harper-Roth

 

Being one of the most profuse and persistent wild plants, the wide

distribution of dandelions could be a subtle hint from Mother Earth

that this remarkable 'weed' is indeed needed as a food and medicine

by all people.

 

First mentioned in the 10th and 11th century, it was referred to as

taraxacum, derived from the Greek word 'taraox' meaning disorder

and 'akos' meaning remedy. The common English name, dandelion, comes

from the Latin dens leonis, meaning lions tooth, and refers to the

morphology of its leaves. Its botanical name officinale indicates

that it has long been considered a medicinal remedy.

 

Folklore

Dandelions cheerfully gleam the awakening of spring on hillsides,

coastal walks, railway crossings, parks, and side walks, and

defiantly spring up on the immaculately maintained golf courses and

public gardens. The flowers are golden-yellow crowns made up of

hundreds of fine petals, which stand proud on hollow stems up to a

foot tall. Widespread and abundant, all parts of the herb – flower,

stalk, leaves, and root are used as food or medicine. The roughly

toothed leaves grow from the base, and the whole plant exudes a

sticky white milky juice when cut.

 

Short members of the sunflower and aster families, dandelions cover

lawns and gardens. Despite painstaking efforts to eradicate them

from

view, billions of the feathered yellow disks and their wind-blown

puffs pleasingly carpet a quilted landscape from March to October of

every temperate climate in the world. A valuable survival food

source, dandelion is considered a high nutrient and contains all the

essential cell salts required by the body to purify the blood.

Traditionally used for gallbladder, spleen, urinary, kidney, and the

female reproductive system, and taken in tincture form, it can be

used as an internal cleanser for stagnated, skin conditions such as

psoriasis, eczema, and acne.

 

The sticky white milk is a folklore remedy for warts, blisters, and

corns. The seeds are used as a strong antibiotic in cases of lung

infections, and one of the major chemicals identified in the

dandelion – inuline - is currently being researched for its immune

stimulating function, strengthening the kidneys. For women entering

menopause, dandelion regulates changing hormone levels and is safe

for women taking hormone replacement therapy drugs. Pregnant and

nursing women can benefit from drinking dandelion root tea to assist

the processing of hormones in the liver during gestation and labor.

 

Childhood-Lore

Children have found merriment and admired dandelion flowers and seed

heads since medieval times. Because of their superstitious

connection

with wealth, it was believed that dandelions brought good luck,

answered questions, or granted wishes. In medieval rituals, children

eagerly asked the dandelion flower if they'd be rich, and by placing

the flower under their chin, the answer would glow 'gold' with a

brilliant yellow light. In 18th century England, children determined

their 'sweetness' by holding the dandelion under their chin. The

brighter the yellow glow, the sweeter, kinder they were. And all

children knew that if they picked the flower off the dandelion

stalk,

they'd wet the bed.

 

But it was the puff ball seed head that could tell time, answer

questions, and make wishes come true. One strong puff on a full seed

head determined future wealth. If all the seeds came off with one

blow, a wish would come true. And, if a young girl blew all the

seeds

off in one puff, then she knew that her boyfriend loved only her. If

any remained, he was interested in someone else. How many children

will I have? Blow on a dandelion seed head and if two seeds remain

attached, you'll have two children; if nine remain, you'll have the

start of your own soccer team!

 

As An Age-Old Medicine

Once in the body, dandelion acts as a blood purifier, calcium

solvent, hepatic, intoxicant, laxative, nutritive, and general

tonic.

A potassium-rich herb, it is a natural diuretic. It induces the flow

of bile from the liver and thus makes an excellent remedy for liver

complaints, and when made into a poultice, it has been successfully

used as a treatment for breast cancer due to its remarkable results

in stimulating macrophage action against tumor systems. It increases

the flow of urine, acts as a gentle laxative, and is a general 'pick-

me-up' body tonic. Due to its high concentrations of organic sodium

and potassium combined, dandelion also balances electrocyte levels

in

the blood.

 

The dandelion root's freshly pressed juice is used by European

herbalists in the treatment of diabetes, liver diseases, and is

considered one of the best herbal treatments for building up the

blood and turning around deficiencies such as anemia. The leaves of

the dandelion contain 7000 units of vitamin A, more than carrots and

violets put together. The juice from the stalk is used in the

treatment of warts, and used as a natural skin bleacher for

conditions that cause darkened patches.

 

As a Nutritious Food

The leaves, and subsequently the root, can be found almost all year

round, except in very cold climates. Given the wide range of food

uses, this plant is a welcome gift for wild food foragers around the

globe. In Japan, the root is cooked as a vegetable in a sauté dish

called Nituke. As a salad plant, the youngest leaves can be dressed

with olive oil, grated garlic, fresh lime or lemon juice, or cooked

with butter, like spinach. Dandelion hearts (unopened flower heads

with the surrounding young leaves) and pickled beet root is a common

appetizer in French restaurants.

 

Dandelion root coffee is almost indistinguishable from other roasted

bean blends, yet without a trace of caffeine. In the autumn when the

roots are fattest and mellow, gently scrub clean and dry them in the

sun. Once dried, place them in an oven and roast until brittle.

Coarsely grind and use as bean coffee.

 

The flowers can be sprinkled over deserts, ice creams and fermented

into a delicious wine, or dipped in batter as deep-fried fritters.

See more interesting herbal articles by Jaqulene Harper-Roth at

HerbalHealthPlants.com or e-mail rothbeauty

 

 

Good in salads. The leaves should be collected before the plant

flowers, then can be used as salad greens. Also collect flowers

early in the

morning and early in the growing season. There are lots of nutrients

in

dandelion. Dandelion has vitamin A B1 B2 B3 E Rutin, Calcium,

Chlorine,

Copper, Iron, Magnesium, Phospherus, Sodium,

 

 

 

Dandelion recipes to share

 

I used leaves from dandelions that are fully in flower, which can

sometimes be very bitter. Here, the seasoning acted as a wonderful

counterpoint to the bitterness. Very delicious, and easy too. This

is for a

small batch; easily increased.

2-inch length fresh gingerroot

1 tablespoon hot chile oil (sesame oil with chile cooked in; a

reddish

oil

used in Chinese cooking)

2-1/2 to 3 cups washed dandelion greens

1/4 cup peanut or canola oil

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

Peel gingerroot and chop finely. Mix with chile oil; let stand for

about 20

minutes while you prepare greens. To prepare greens, heat large pot

of

salted water to full boil. Add greens, pushing down with wooden

spoon.

Cook for 2 minutes. Drain and rinse in cold water; drain, squeeze

gently and pat dry with clean towel. Arrange on serving platter.

Heat oil in small pot over medium-high heat until very hot.

Carefully

add

gingerroot (watch for spattering!); stir-fry until rich golden

brown,

about

45 seconds. Drain through wire-mesh sieve (save oil for other

stir-frying).

Spread gingerroot over greens. Mix together soy sauce and vinegar;

pour

over greens and gingerroot. Let stand at room temp for 15 to 30

minutes.

Dandy burgers

 

Take one large unflowering dandelion (root included) separate the

root,

wash and chop finely. (alternatively, you could grate it.) Chop up

the

leaves, then mix into one cup hamburger. Form into patties and cook

medium-well done.

Millennium Dandelion Salad in a Potato Bowl

Gail Harshbarger, Akron, OH

6 large potatoes

4 c. dandelion greens, chopped

12 strips of bacon, fried, drained, and chopped

1/3 c. green onion, chopped

1/3 c. red pepper, chopped

1 c. honey mustard dressing

1/2 t. Mrs. Dash seasoning

2 T. red wine vinegar

1/2 c. cheese, grated

Bake potatoes in microwave for 10 to 15 minutes, or until tender.

Let

cool and cut in half. Score potato, not cutting through skin, then

scoop

out insides with spoon.

Mix together the dandelion greens, bacon, green onion, and red

pepper.

In a separate bowl, mix together the honey mustard dressing, Mrs.

Dash

seasoning, and red vinegar.

Put both mixtures together with the potato chunks and toss gently.

Spoon complete mixture into the potato skins, arrange and garnish

with

cheese.

Makes 12 servings.

 

Dandelion Won-Tons

Steven T. Reynolds, Mason, OH

 

1 c. cooking oil

6 egg roll wrappers

1/4 c. dandelion greens, cleaned and chopped

3 T. onion grass, chopped *

1/2 c. cream cheese

small bowl of water

24 blossoms, prepared

*optional

Heat oil in wok. Cut egg roll wrappers into four squares. Mix greens

and grass with cream cheese. Drop a rounded teaspoon of cheese mix

into

center of each square. Dip a finger into the water and wet all sides

of

the square. Fold middle of one side over to middle of opposite side

and

pinch. Repeat for two remaining sides. Press the folds together to

seal

in cheese mixture.

Drop won-ton into oil and cook until golden brown. Remove and drain

on

paper towel. Slit bottom of blossom to fit over middle of cooked

won-ton. Garnish with greens and onion grass.

Makes 24 won-tons.

 

Dandelion-Stuffed Chicken Caesar Salad

Margaret Blakely, New Philadelphia, OH

Chicken

6 chicken breasts, boneless and

skinless

1 c. dandelion greens, snipped

1/4 c. water chestnuts, chopped

1/2 c. French onion dip

2/3 c. sharp cheddar cheese,

shredded

1 c. seasoned bread crumbs

Dressing

1/2 c. olive oil

1/4 c. canola oil

1/4 c. lemon juice

3 T. Breitenbach Roadhouse Red

Wine

2 garlic cloves

1 t. Worcestershire sauce

1/2 c. Parmesan cheese, grated

Lemon seasoned pepper to taste

Salad

4 c. dandelion greens

1 c. chopped tomato

2 T. Parmesan cheese, shredded

1 T. sharp cheddar cheese,

shredded

 

Chicken

Pound chicken breasts flat; reserve. Combine dandelion greens, water

chestnuts, and French onion dip. Stir to blend. Spread mixture onto

chicken breasts, dividing evenly. Sprinkle with shredded cheese.

Roll

chicken jelly roll style; cover with bread crumbs. Secure with

toothpicks.

Place on sprayed cookie sheet or in baking dish. Bake at 350 degrees

for

35-40 minutes, or until chicken is tender.

Dressing

Combine ingredients in blender container. Blend until smooth. Season

with lemon pepper if needed. Arrange dandelion greens on platter.

Sprinkle with tomato and shredded cheese. Drizzle with dressing.

Place chicken

on top of greens.

Makes 5 servings.

 

Dandelion Taco Salad

Chase Harshbarger

Akron Ohio

6 c. Dandelion greens

½ c. onion, chopped

1 c. roma tomatoes, chopped

1 c. black olives, chopped

2 c. chicken breast, cubed

1 packet taco seasoning

1 c. cheddar cheese, shredded

½ c. salsa

1 10 oz. bag tortilla chips

2 t. butter

Cook chicken breast in skillet with butter. Then add taco seasoning

packet and sauté. Remove when thoroughly cooked. Tear dandelion

greens

into large pieces. Place into a mixing bowl and add onion, olives,

and

tomatoes. Toss. Add cooked chicken. In a medium serving bowl, layer

chips

on the bottom and on sides. Pour the mixture over the chips. Garnish

with cheese and salsa. Serves 4-6 people.

 

Dandelion Appetizer Cheesecake

Pamela J. Komaromy

Dover, Ohio

1¼ c. Pumpernickel bread crumbs

3 T. margarine, melted

½ c. olive oil

1½ c. dandelion greens

½ c. fresh basil

½ t. salt

1 garlic clove, halved

2 8 oz. cream cheese

1 c. Ricotta cheese

¼ c. chives, chopped

3 eggs

½ c. Parmesan cheese, grated

½ c. pine nuts

Combine crumbs and margarine. Press into the bottom of a 9 " spring-

form

pan. Bake at 350º for 10 minutes. In a blender, combine oil,

dandelions, basil, salt, chives, and garlic and blend until smooth.

To the

dandelion mixture, add the cream and Ricotta cheeses and mix at

medium speed.

Add eggs, one at a time, continuing to blend well. Blend in Parmesan

cheese. Pour mixture over crust. Top with pine nuts. Bake at 325º

for 1

hour and 15 minutes. Loosen cake from rim of pan. Cool before

removing

cake from pan. Serve warm or at room temperature.

 

Poblano-Dandelion Soup

Aida Sanchez-Vela, Wooster Ohio

2 T. butter

1 medium onion, chopped

3 cloves of garlic, chopped

4 poblano peppers, seeded, peeled, and chopped

1 medium tomato, diced

2 16 oz. cans chicken broth

3 oz. Velveeta cheese, diced

1 c. milk

1 medium potato, cooked and diced

2 c. frozen corn

4 c. dandelion leaves, chopped

salt and pepper to taste

Melt the butter and add some vegetable oil in a non-stick frying

pan.

Sauté the onion, garlic, and poblano pepper for about 3-5 minutes

until

the onion is soft and translucent. Add tomato and cover allowing it

to

cook. Mash the tomato using the spatula and keep sautéing until it

is

incorporated with the rest of the ingredients. Transfer the mixture

into

a dip pot and add the chicken broth, bring to a boil. Reduce heat to

a

simmer and add the Velveeta cheese. Keep stirring and allow the

cheese

to incorporate into the broth. Add milk and the potato. Blend the

mixture using a shake blender. Add salt and pepper to taste. Add

corn,

bring to a boil, reduce heat, add the chopped dandelion leaves, stir

and keep warm until serving.

 

 

 

 

 

 

 

Loretta

http://Soul-Parenting.com