Guest guest Posted March 11, 2001 Report Share Posted March 11, 2001 dandeion root is so spendy..I dig my own and dry it. http://www.looksmart.com/eus1/eus52213/eus52842/eus234187/eus54224/eus126942/eus\ 54753/eus543189/eus550515/eus543297/r?l & amp; here are some sites on dandelions: http://www.dandelions.com/index.html In a large pan... 6 quarts of frozen dandelion 3 quarts of salted of water(1/8 cup of salt) Bring to a boil and then boil 10 minutes more Drain In a fry pan... saute 6 cloves of crushed garlic until golden (w/1 teaspoon of crushed red pepper - optional) in 1/3 cup of olive oil until garlic is golden. Combine drained dandelions and oil, garlic and pepper mixture salt and pepper to taste (chopped green chile - optional) lasts at least 5 days (minimum) in refrigerator " Use above prepared dandelions in all recipes " . 1. Dandelion and Egg Omelet Mix in a bowl... 2 eggs and 1/4 cup of prepared dandelions 2 tablespoons of romano cheese salt and pepper to taste add to hot oil in frying pan, turn once 2. Dandelion and Bean Soup Saute 6 cloves of crushed garlic in olive oil until golden brown, then add: one 49 1/2 oz. can of chicken broth two 14 oz. cans of northern beans one 14 oz. can butter beans 3 cups of prepared dandelions, simmer Sprinkle with romano cheese (serves 8) 3. Dandelion and Pasta Saute 6 cloves of crushed garlic in 1/4 cup of olive oil until golden add 14 oz. can of chicken broth add 3 cups of prepared dandelions black pepper and stir toss with 1 lb. of your favorite pasta Sprinkle with romano cheese (serves 4) 4. Pizza Topping Excellent on red or white pizza 5. Sandwiches Roast Beef and dandelion subs Steak and dandelion Chicken Breast and dandelion Italian Sausage and dandelion dandelion dandelion [Eng. form of Fr.,=lion's tooth], any plant of the genus Taraxacum of the family Asteraceae (aster family), perennial herbs of wide distribution in temperate regions. The dandelion has a rosette of deep-toothed leaves (the name is usually attributed to this) and a bright yellow flower followed in fruit by a round head of white down, an adaptation for wind distribution of the seedlike fruits. The common dandelion (T. officinale) is native to Europe but widely naturalized. Although it is considered in the N United States chiefly as a lawn pest because of the easily dispersed seeds and the deep root, it is also cultivated both for medicine and for food. The young leaves resemble chicory and are used for salad greens and as a potherb, especially in Europe. The roots may be roasted and used as a coffee substitute. The flower heads are utilized for dandelion wine and are good forage for bees. In medicine the roots have been dried and used chiefly as a bitter tonic and laxative. The Russian dandelion (T. kok-saghyz) has been cultivated for the milky juice typical of the genus, as a source of rubber. Dandelions are classified in the division Magnoliophyta, class Magnoliopsida, order Asterales, family Asteraceae. Dandelion Q. Is there any secret to growing dandelion gardens? A. Dandelion can be grown in gardens and should be treated similar to lettuce. If grown for a fall crop it should be planted in mid-summer. Dandelion is a perennial and can become a problem in gardens if allowed to grow unchecked. Q. How is dandelion harvested and used? A. Dandelion is extremely high in iron and vitamin A. The young tender leaves fresh from the garden are used in salads or often served with hot bacon drippings, vinegar and crumpled bacon crisps. Dandelion Herbs & Vitamins Free Samples Double Money Back GUARANTEE, Allwell Co. has free Dandelion samples & information., Free Newsletter, Free Samples, Free shipping - first order, Ask! We Can Help! ---Buy here 333, http://www.allwellco.com Herb-of-the-Month: Dandelion (Taraxacum officinalis) - April 1997 Healthy Tea, Healthy Talk, And A Whole Lot More... 7, http://www.sbherbals.com/0497HotM.html (Direct Hit) | More Like This dandelion wine recipe http://www.brewcraft.com/recipies/dandelion.htm another recipe Dandelion Wine Yields: About 1 gallon DANDELION WINE 2 gal. crock 3-5 qts. blossoms 5 qts water *** 3 lbs. sugar 1 organic orange 1 organic lemon *** 1 pkg, live yeast wholewheat bread toast Pick the best looking flowers, leaving the green sepals, but get rid of the stalks. Back home, put them immediately into a large ceramic, glass or plastic vessel. Boil water; pour over flowers. Cover your crock for 3 days. On the fourth day strain blossoms from liquid. Cook liquid with sugar and rind of citrus (omit rind if not organic) for 30-60 min. Return to crock. Add citrus juice. When liquid has cooled to blood temp, soften yeast, spread on toast, and float toast in crock. Cover and let work for 2 days. Strain. Return liquid to crock for 1 more day to settle. Filter into very clean bottles and cork lightly. Don't drink until winter solstice. dandelion wine tastes just like the way dandelions smell and can be quite potent but unfortunately, looks like pee samples gather dandelion flowers early in day remove green collar at base of blossom boil 20 min: 2 qts flowers 4 qts water 2 lemons and 2 oranges, cut up cool, add 1 cake yeast (about 2 tbsp) let stand 24 hrs strain add 3 1/2 lbs sugar pour into big jug cover, but not tightly let stand about 6 weeks strain and bottle keep 6 months before drinking http://boards2.parentsplace.com/messages/get/ppholistic2/14/1.html Pu Gong Ying (Dandelion Root) Pu Gong Ying (Dandelion Root) For a complete list of formulas containing this herb, click here. Pu Gong Ying is also available for purchase... 781, http://www.craneherb.com/herbs/herb539 Dandelion root - Herb Detail Information - Western Botanicals Herb Detail Information. Dandelion root Taraxacum officinalis. PRODUCT. Use internally for gall bladder, and urinary disorders, gallstones, jaundice,... 672, http://www.westernbotanicals.com/products/herbs/h33.htm Dandelion Root Roasted Tea Offering the largest selection of Teas from Alvita Teas. Dandelion Root Roasted, Uva Ursi, Green, Eucalyptus Leaf, Ginger Tea. You will find them all here at low prices. 625, www.fogdam.com?uniq=4507 Dandelion Root Pop Up Supplement Facts, Herb Dandelion Root Herbal Supplement * Kosher To use as a tea, pour 1 cup boiling water over 2 tsps of herb, cover and steep 3-5 minutes. Supplement Facts 1000, http://www.herbalhut.com/mfrpr...ps/fr_dandelion_root_label.htm The DrCureMe.Com Guide to Herbs and Other Healthy Foods Guide to alternative health and healing on the net 780, http://www.drcureme.com sample from this site http://www.hometownrx.com/Docs/Herbs/Dandelion.html Dandelion Root Parts Used Medicinally---The root, fresh and dried, the young tops. All parts of the plant contain a somewhat bitter, milky juice (latex), but the juice of the root being still more powerful is the part of the plant most used for medicinal purposes. History---The first mention of the Dandelion as a medicine is in the works of the Arabian physicians of the tenth and eleventh centuries, who speak of it as a sort of wild Endive, under the name of Taraxcacon. In this country, we find allusion to it in the Welsh medicines of the thirteenth century. Dandelion was much valued as a medicine in the times of Gerard and Parkinson, and is still extensively employed. Dandelion roots have long been largely used on the Continent, and the plant is cultivated largely in India as a remedy for liver complaints. The root is perennial and tapering, simple or more or less branched, attaining in a good soil a length of a foot or more and 1/2 inch to an inch in diameter. Old roots divide at the crown into several heads. The root is fleshy and brittle, externally of a dark brown, internally white and abounding in an inodorous milky juice of bitter, but not disagreeable taste. In former days, Dandelion Juice was the favourite preparation both in official and domestic medicine. Provincial druggists sent their collectors for the roots and expressed the juice while these were quite fresh. Many country druggists prided themselves on their Dandelion Juice. The most active preparations of Dandelion, the Juice (Succus Taraxaci) and the Extract (Extractum Taraxaci), are made from the bruised fresh root. The Extract prepared from the fresh root is sometimes almost devoid of bitterness. The dried root alone was official in the United States Pharmacopoeia. Medicinal Action and Uses---Diuretic, tonic and slightly aperient. It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders. Dandelion combined with other active remedies has been used in cases of dropsy and for induration of the liver, and also on the Continent for phthisis and some cutaneous diseases. Dandelion is not only official but is used in many patent medicines. Not being poisonous, quite big doses of its preparations may be taken. Its beneficial action is best obtained when combined with other agents. It is said that its use for liver complaints was assigned to the plant largely on the doctrine of signatures, because of its bright yellow flowers of a bilious hue. Chemical Constituents---The chief constituents of Dandelion root are Taraxacin, acrystalline, bitter substance, of which the yield varies in roots collected at different seasons, and Taraxacerin, an acrid resin, with Inulin (a sort of sugar which replaces starch in many of the Dandelion family, Compositae), gluten, gum and potash. The root contains no starch, but early in the year contains much uncrystallizable sugar and laevulin, which differs from Inulin in being soluble in cold water. This diminishes in quantity during the summer and becomes Inulin in the autumn. The root may contain as much as 24 per cent. In the fresh root, the Inulin is present in the cell-sap, but in the dry root it occurs as an amorphodus, transparent solid, which is only slightly soluble in cold water, but soluble in hot water. Ilike to pick them and add food color to the water and watch the petals pick up the color... Have a wonderful day stop and pick the dandelions. Quote Link to comment Share on other sites More sharing options...
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