Love the Dandelions

The dandelion is a well-known weed. Yet, this humble plant is also a symbol of hope, healing, and resilience in many cultures around the world from Europe to Asia. The name derives from the French term dents-de-lion, meaning lion's teeth.

The dandelion flower opens to greet the morning and closes in the evening to go to sleep. Every part of the dandelion is useful: Root, Leaves, Flower. It can be used for food, medicine, and dye.

Dandelions bloom early in the spring and are an important nectar source for bees and butterflies when other flowers are not yet blooming.

These spring flowers contain considerable amounts of vitamins A, C, K, and B's, plus minerals like magnesium, zinc, potassium, iron, calcium, and choline. They relieve pain from stomach cramps, headaches, backaches, and menstrual cramping. High in polyphenols and antioxidants too! Herbalists use Dandelion Root to detoxify the liver and gallbladder, and dandelioin leaves to help kidney function.

Not too shabby for a weed!

Dandelion is a bitter herb, making it great for digestion and helping to calm an upset stomach. It is also a powerful liver detoxifier, blood purifier, and diuretic.

No part of the dandelion is poisonous, and the entire blossom and greenery are techinically edible. The stems and leaves are not typically used culinary since they don't impart much flavour.

The open flowers can be served in salads and infusions. One can make dandelion infused water, honey, vinegar, oil for skin. What a great way to use them when making your own medicinal oil and ointments!

Dandelion leaves, stems, and flowers are often consumed in their natural state adn can be eaten cooked or raw. The root is usually dried, ground, and used as a tea or coffee substitute. Wine or alcohol, and jelly had been made with dandelions too.