Ladies and gentlemen, it is with great pleasure that I introduce you the unsung hero of the garden:  the common Dandelion.  It has been labelled a pest and chased from lawns across the world. However, it is actually a delicious and overlooked medicinal plant!

Dandelions are a perennial herb with triangular lobes and cheerful yellow blossoms. They contain a white bitter sap and thick, long reaching tap roots that can grow up to thousands of feet underground! For this reason, they do not compete with grass and will actually benefit your lawn or garden.  By winding roots so deeply, they may shuttle nutrients back up to the surface to enhance the quality of the earth. Furthermore, when a dandelion dies, the decomposing plant further nourishes the soil, leaving it even more mineral rich. Dandelion is a trusted ally for those passionate about improving the quality of their top soil.

      Not only are dandelions helpful in the garden, but they are also great for your health! All parts of the plant are edible but the most commonly consumed portion are the young leaves. With its generous amount of vitamins A, C E and B complex, iron and calcium, dandelion is a nutritional superstar among wild edibles. This plant is used to treat everything from skin disruptions to osteoporosis.  It has diuretic properties which is why it’s used to treat urinary tract issues.  Dandelion also remedies digestive troubles by stimulating digestion and bile production with its bitterness.

  For those who find the bitter taste unpleasant, it’s best to choose younger leaves or dandelion grown in the shade. Eating dandelion before it goes to flower will also produce milder results. Leaves can be eaten steamed or cooked on low heat with olive oil, butter or coconut oil.  Of course they also fit well with any summer salads! Removing the middle stem will reduce the strong flavour if desired.  To enhance mineral absorption with raw dandelion (and other greens) it’s recommended to ‘wilt’ it prior to consumption. This involves chopping the dandelion leaves, massaging them well with salt then allowing it to sit for at least ten minutes. This method of preparation will break down the fibre and increase digestibility. Sweet or citrus dressings are a particularly good match with the bitter flavour of dandelion.

                However, on a hot summer day nothing is more refreshing than a cold juice! Here is a delicious recipe I whipped up during my recent 5 day juice fast :

Fine and Dandy Juice

-          3 carrots

-          2 apples

-          3 lemons

-          6 stalks of celery

-          6 summer turnips (with tops)

-          komatsuna

-          spinach

-          wild plantain

-          wild dandelion

-          1-2 cups sunflower sprouts

 Hopefully this post has shed some light on a plant often underestimated!

 Until next time; Cheers to your health!