Most of us have been waging war against these pesky weeds. But I’ve started looking at dandelions differently.
Did you know that dandelion (taraxacum officinalis) has anti-diabetic, anti-inflammatory, anti-oxidative, anti-rheumatic and choleretic properties (increases bile)?
For those of you that feel like eating dandelion is a bit too out there, check out the references below.
Dandelion has been used in traditional and natural medicine systems worldwide for hundreds of years. In the folk medicine of many countries, dandelion is regarded as a liver tonic.
All parts of the plant can be used. The leaves are one of the best sources of beta carotene and also feature vitamins C, D, E and B, minerals such as iron, calcium, zinc, copper, manganese, boron and silicon.
The root of the dandelion contains inulin. Inulin is a type of dietary fiber that has been linked to improving digestive health, helping control diabetes and aiding weight loss. It is also a great prebiotic which means it feeds beneficial bacteria in the gut such as bifido bacteria.
Check out this great natural coffee substitute that tastes delicious and features roasted dandelion root.
Dandelion leaves can be enjoyed mixed into salads, stir fries, soups, stews or smoothies. Harvest young tender leaves before the flower appears.
Try this fun green sorbet recipe as a palate cleanser or intermezzo. It pairs especially well with fatty cheese meals such as cheese fondue or raclette. The dandelion will help with the natural secretion of bile which will help your body digest the fats from the meal.
Even if you draw the line at eating weeds, the message I’m trying to get across is that food is powerful and it doesn’t have to complicated or expensive. In this case it’s likely right in your back yard.
If you’d like to learn how you can use food to improve your health, contact me.