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You
can go a step further and plant a crop. And think of the fun
you'll have when you calmly announce to your neighbor that
you're about to do just that.
Bury
a dandelion in the northwest corner of your house and favorable
winds will blow your way. Send a message to a distant loved
one by blowing the seed head in his or her direction while
visualizing the message. If you succeed in dispersing all
the seeds at one blow, your message will be received.
The
root, when dried and roasted, makes a nutritious coffee substitute.
This same beverage placed steaming beside your bed will summon
the spirit world.
The
word "dandelion" derives from the French dent-de-lion,
or "lion's tooth" after the plant's serrated leaves.
The French themselves call dandelion pissenlit, or
"pee-in-bed", a reference to the diuretic properties
of the herb. The botanical name, Taraxacum officinale,
evolved via the Arabic tarakhshaqun from the Persian
talkh chakok, meaning "bitter herb" or from
the Persian, tark hashgun, or wild endive. Another
theory derives the name from the Greek taraxos, meaning
disorder and akos, meaning remedy.
The
genus Taraxacum is native to the northern temperate
and arctic zones and includes over 60 species of perennial
or biennial herbs, all members of the aster family.
There
is an engaging legend about the origin of the dandelion. Centuries
ago, a miser found a pot of gold. He decided to bury it where
no one else would find it. He took the gold home, placed it
in a sack and went to bed. During the night a mouse gnawed
a hole in the sack. The next morning the miser took the sack
into the woods to bury it. He was unaware of the hole in the
sack and the gold dropped out, coin by coin. When the miser
realized this he retraced his steps, intending to pick up
the gold coins. However, he found that the coins had been
turned into beautiful yellow flowers and were rooted to the
ground. The wood sprites had overheard his plan to bury the
gold and to punish him for his selfishness they had turned
the gold into dandelions for everyone to enjoy and share.
Dandelion
leaves are more nutritious than spinach. James A. Duke, Ph.D.,
herbalist and botanist, has built a phytochemical database
for the U.S. Agricultural Research Service. For the humble
dandelion he lists the following compounds:
·
Sesquiterpene lactones, which stimulate digestion and relax
the sympathetic nervous system.
· Triterpenes, which include phytosterols called stigmasterol
and sitosterol. These compounds may inhibit the growth of
tumors and help regulate blood lipids. Others are associated
with the regulation of thyroid function.
· Polysaccharides, especially inulin, a polymer of
fructose. Inulin helps stabilize blood sugar levels in hypoglycemia.
It also has diuretic and immuno-stimulant properties.
· Lecithin, which protects the liver.
· Phenolic acids, which are anti-inflammatory.
· Carotenoids such as lutein and violaxanthin, which
are powerful antioxidants. Lutein in particular has been identified
as a preserver and enhancer of good vision and may prevent
macular degeneration.
· Coumarins, which enrich the blood.
· Vitamins A, B, C, and D and the minerals calcium,
chromium (helps metabolize fat and reduces cholesterol and
triglycerides), copper, iron, magnesium, potassium, selenium,
sulfur and zinc.
In
addition to its nutritional qualities, the dandelion leaf
is a powerful diuretic and is used as a cleanser and to treat
high blood pressure by reducing the volume of excess body
fluids. Unlike pharmaceutical diuretics, which cause a loss
of potassium, dandelion leaves contain high amounts of this
important mineral and provide a net gain. The leaf is best
harvested in spring or early summer and preferably before
flowering. Later in the year the leaves become tough and bitter.
Even young the leaves are bitter and some recommend blanching
or soaking overnight in cold water to reduce the astringency.
Cooked or served raw in salads, it is advisable to combine
dandelion with other greens. Do not cut or tear dandelion
leaves until you're ready to use them. When cut, the cells
are damaged, releasing an ascorbic acid oxidase. This chemical
destroys the herb's vitamin C.
Herbalists
endorse dandelion root as one of the most effective detoxifying
herbs. It works primarily on the liver and gall bladder to
remove waste and toxins. German research, published in 1959,
validated dandelion root as an effective liver cleanser and
bile stimulator. Because of these qualities, the root has
helped clear up many eczema-like skin problems. The roots
are best harvested in the fall when the nutritional compounds
are returning to the root. For example, autumn-harvested roots
contain about 40% inulin compared to only 2% in spring-harvested
roots. However, frost will diminish dandelion's nutritional
content. Dandelion leaf and root are sanctioned by herbalists
for the prevention of gallstones and may even help to dissolve
already formed gallstones. The fresh latex from dandelion
stems has also been used to banish warts if applied several
times daily.
Dandelion
flowers make a clear, rich, sherry-like herbal wine. The flowers
can also be used as a nutritional garnish - when young they
have a sweet, honey-like flavor - and to impart a beautiful
yellow hue to herbal vinegars.
Only
harvest dandelion leaves or roots well away from traffic and
industrial areas and where you know they haven't been sprayed.
Following are two recipes for dandelion: one culinary and
one medicinal.
Dandelion
Fritters
· 7 cups of fresh, young dandelion leaves, washed,
lightly steamed and chopped.
· 2 cloves of garlic, minced.
· 1 small onion, finely chopped.
· 2 eggs, beaten.
· 2 tsp. extra virgin olive oil.
· Salt and pepper to taste.
· Oat flour, enough to bind the mixture into patties.
Combine all the ingredients in a bowl, mix well and form into
patties. Fry in the oil until golden brown.
Diuretic Tea
· 2 tsp. fresh, washed dandelion root, finely chopped.
· ½ tsp. each of nettle leaf (fresh or dried),
oat straw, fennel seed and corn silk.
· 1 liter of boiling water.
Pour boiling water over the herbs. Steep in a pot for 20 minutes.
Strain the herbs and drink one or two cups as needed.
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