Dandelion
Scientific Name: Taraxacum officinalis
Introduction: In the early spring, dandelion’s familiar golden flowers punctuate the green expanse of lawns, gardens, and fields with a brilliant mix of exuberance and tenacity. It has always surprised me how dedicated humans are to the futile foal of eradicating this starburst of a weed. People are literally willing to poison themselves and nearby life just to maintain an even carpet of grass. And in the process, they end up killing off the most useful plant in their immediate surroundings, not to mention creating toxic exposure to themselves. All parts of dandelion are edible and medicinal, with a litany of uses that stretch far back in time across many cultures.
Dandelion root is a classic liver and blood tonic, and has long been used to aid conditions such as eczema, psoriasis, acne, and hives. The leaves are also used medicinally in infusions and as a food; the primary actions are bitter and diuretic. The root and leaves have some overlapping medicinal applications, but they are distinct medicines, each with their own therapeutic benefits.
Dandelion greens are grown as a specialty green and sold at farmer’s markets and health food stores. The greens are a primo herbal addition to vegetable or herbal CSA shares. Intentionally growing dandelion ensures that you’ll have a steady supply of tender-and less bitter-greens for eating. Cultivating dandelion also guarantees a supply of succulent large roots for roasting or eating.
Direct seed after the first frost; sow shallowly, as dandelion seed germinates better in the presence of light. Dandelion can be seeded in flats and transplanted into the garden, but if you’re growing it for the taproot, transplanting isn’t recommended, as it can affect root development. Plant dandelion in rich soil and water well. It can be grown in full sun to part shade. In hotter climates, it will appreciate a bit of shade and reward you with milder-tasting greens.
Medicinal Uses: Dandelion is a classic medicinal in our beloved food-herb tribe and can be used safely as a tonic remedy over a long period of time. Like other herbs in this class, the upper dosage isn’t as finite as we find in nonfood medicinals. I will note here though, that dandelion is cooling and drying through its bitter action, and that along with its diuretic qualities can really dry people out. This is a good thing if you have plenty of moisture to go around, but if you run dry (have dry hair, skin, and sinuses) you might want to pay close attention to the possibility of dandelions drying effects on your skin and mucous membranes. You can combine mucilaginous herbs, such as marshmallow (Althea officinalis) and violet (Viola spp.) in your tea formulas to help offset dandy’s drying qualities.
Dandelion root is a traditional tonic for the liver and the blood and has a rich tradition of tonic use to relieve conditions such as acne, psoriasis, and eczema. It’s also used to support the body in fasting and cleansing. Dandelion can be combined with a number of herbs as a tea for cleansing and liver and skin support. Fine canidates for formulation with dandelion include red clover blooms (Trifolium pratense), cleavers (Galium aparine), stinging nettles (Urtica diocia), burdock root (Arctium lappa), violet, and chickweed (Stellaria media). This makes a fabulous spring cleansing tonic, that helps cleanse our lymphatic systems that tend to get stagnant in the stillness of winter. You can find this particular tea blend here.
As with many of our blood cleansers that aid in elimination (via diuretic action and bile-stimulating qualities) of metabolic by-products, dandelion is used in formulas to treat arthritic conditions. It’s not an overt skeletomuscular anti-inflammatory, but instead may help to lessen inflammation by encouraging the excretion of inflammatory compounds.
The root is a common companion with female reproductive herbal tonics as dandelion aids the liver in metabolizing and excreting excess hormones. Accordingly, dandelion is used in formulas as a daily remedy to help with menstrual cramps, endometriosis, cyclic breast tenderness, PMS, and ovarian cysts.
The fall-dug root is high in inulin. Inulin is helpful for reestablishing healthy populations of intestinal flora (bacteria) because bacteria feed off it. The term used to describe a food that directly nourishes intestinal bacteria is pre-biotic. Eating these foods is the optimal form of ingestion, with water extractions (infusions and decoctions) a second best. These compounds can not be extracted in alcohol and must be extracted in water or vinegar.
The root is a gentle laxative, which works to stimulate digestive activity, and can be used tonically in chronic constipation, as it is non-habit forming and generally very safe. Both the root and leaf are cholagogues– they stimulate bile production and excretion from the liver via the gallbladder.
The leaves are used in tea as a diuretic for reducing edema (water retention) and helping to lower blood pressure. Because it contains high levels of potassium, dandelion doesn’t cause excessive potassium loss through the urine, as we see in some of the pharmaceutical diuretics. The leaves, through their diuretic effect, help prevent kidney stones and urinary tract infections. The leaf can be used to help lessen premenstrual bloating.
Edibility and Preparation: The tender spring greens are edible, both raw and cooked, but I’ll let you know here and now that they are bitter. You can assuage the bitter, but it will be ever present no matter what you do. But wait, there is good news after that fatalistic prelude: you can acquire a taste for bitter-many cultures cultivate and relish bitter greens such as dandelion and chicory! Most Americans aren’t used to the flavor but can learn to tolerate it, or even enjoy it over time. Sour and sweet flavors can help distract taste buds from the bitterness. Think: a little vinegar or lemon, maybe a little honey or maple syrup in your salad dressing or sauce. And as a nutritional boon, the acids in the lemon or vinegar will help you assimilate the minerals in the greens. I like to take dandelion along with fennel seed (Foeniculum vulgare) and chicory root (Cichorium intybus) extracted in apple cider vinegar as a spray on my tongue before my meals to get the most out of what I eat.
The leaves of dandelion are exceptionally nutritious, with higher levels of iron, riboflavin, and vitamin E than any of our commonly cultivated greens, such as spinach, collards, and kale. They are also high in fiber, beta-carotene, calcium, copper and manganese. If you’re lucky to find tender young roots, they can be washed, chopped finely, and roasted with other root vegetables.
Dandelion roots are roasted to make a delicious coffee substitute.
To make your own roasted dandelion root, wash the fresh roots and then chop them into uniform 1/2-inch pieces. Dry them on a screen or dehydrator. After the roots are dried, place them on a sheet tray in the oven at 325 degrees F until they are brown, brittle and aromatic. Watch them carefully and give a few stirs throughout the roasting process. This can take anywhere from 15 to 45 minutes, depending on how big your pieces are and how dark you prefer the roast. When they’re browned to your liking, plate them and let them cool. You can either store the whole roasted root chunks or grind in a coffee grinder. Either way, store in an airtight glass jar.
To prepare you roasted dandelion brew, use about 1-2 teaspoons of the ground, roasted root per cup of water, decoct for 20 minutes, and strain.
I have also prepared it in a tea blend with carob (Ceratonia siliqua)-gives it a chocolatey flavor and chicory root (Cichorium intybus) as a coffee replacement if you want to check that out here!
Dandelion florets can be pulled off the green base of the flower head and sprinkled onto salads or sprinkled in goat cheese and on birthday cakes. We love to make dandelion cookies with the florets and you can find that easy recipe here!
Hope you found this article informative and helpful about dandelion. Don’t let another season go by that you don’t befriend this mighty herbal companion!