Dandelions (Taraxacum officinale)– no need to panic, drink ‘em up!  

WEEDS TO WEED AND WEEDS TO EAT – a series of articles featuring the good, the bad and the ugly.

How times have changed!

It’s extraordinary how in a short space of time Dandelions have become the publics favourite weed. From being given the “Round-up treatment” by the editor of an Irish garden magazine not so long ago to being promoted on national radio by an award winning  Irish garden designer the Dandelion  is now everybody’s darling weed. “No mow May” they say!

Dandelions have long been one of our favourite plants in Spring and we eagerly await the yellow and flowers popping up in the meadow beside our house

The name is actually derived from the old French term, "dent-de-lion" which means "lion's tooth", (Löwenzahn in German). This name was given to the plant due to the sharp teeth replication of the leaves on the plant.

 A very short history of the Dandelion

Dandelions have sunk their roots deep into history. They were well known to ancient Egyptians, Greeks and Romans, and have been used in Chinese traditional medicine for over a thousand years. Dandelions probably arrived in North America on the Mayflower – not as stowaways, but brought along on purpose for their medicinal benefits. Dandelions were a common and beloved garden flower in Europe, and the subject of many poems. In Japan, whole horticultural societies formed to enjoy the beauty of Dandelions and to develop exciting new varieties for gardeners. Did you know that Taraxacologists (people who study Dandelions!) have identified close to 2000 varieties worldwide, in Britain and Ireland 235 species are known!

Love enemy No 1

So why is it, that still today for many gardeners Dandelions have become The Enemy No. 1? Maybe because they are smarter than us: “If ever a weed has the intelligence to size us up and outwit us where it really annoys – while exploiting to the full both annual and perennial capabilities – the Dandelion has to be close to it” (writes W. Edmonds in Weeds, weeding & Darwin).

If you are of the opinion that Dandelions are just annoying backyard weeds, think twice. All of the dandelion plant is edible or useful in some way. The white substance in a dandelion's root is effective in treating warts and haven’t we all tried it. The root itself can be baked or fried, the leaves, when very young and tender, can be boiled, fried, or consumed raw in a salad or be eaten plain, and even the flower can be consumed. If you don't want dandelions in your yard, then you may as well eat them and put them to good use.

Try Dandelion coffee for a change

People drink dandelion coffee, made from the baked roots of the dandelion plants. This brew is said to taste nearly like coffee, and gives as much energy as coffee without the jittery side effects. Gaby and myself put this to the test last year, when we made our own cereal coffee with dried roots of Dandelion and Burdock mixed with roasted barley. If it tastes as good as any brand of cereal coffee bought from the Healthfood Store is debatable. In a tea Dandelion flowers or leaves give a calming sensation on the body and are excellent in fighting stomach cramps and illness. Some of my friends drink dandelion tea all the time, and they find it excellent for headaches and cramps.

Here is a short summary of the many health benefits of Dandelion

Dandelions are more nutritious than most of the vegetables in your garden. They have more vitamin A than spinach and more vitamin C than tomatoes. Dandelion is probably the richest herbal sources of vitamin K, that has a role in bone mass building

Dandelions are a good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids, which helps regulate heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.

The Dandelion plant provides (%of RDA/100g)-
9% of dietary fiber,
19% of vitamin B-6 (pyridoxine),
20% of Riboflavin,
58% of vitamin C,
338% of vitamin A,
649% of vitamin K,
39% of iron and
19% of calcium.
(Note: RDA-Recommended daily allowance)

Now is the time to make your first Dandelion Lemonade

Here is the recipe courtesy of Gaby Wieland:

  • 3 ½ litres of water

  • 100g of honey

  • 7 tablespoons of cider vinegar

  • 100 Dandelion Flowers

  • 2 organic or unwaxed lemons

 Method:

  1. Pour the water in a large jug or pot (ideally earthenware), add the honey and vinegar.

  2. Squeeze the juice from one lemon, cut one lemon in pieces and add both to the mixture.

  3. Then put the Dandelion flowers into the jug.

  4. Stir well. Cover and leave in a warm place for 24 hours.

  5. The lemonade is ready after 1 day. Just strain and serve ice cool.

Enjoy! Slante!Prosit!

 

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