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Most people see a dandelion growing and immediately reach for the weed killer, but I am hoping to change a few minds on the usefulness of this “weed”. Dandelions are useful as an herbal remedy, detoxifier, and food source. The are full of vitamins, minerals, and healthy antioxidants.

Medicinal Use of Dandelion Roots

People have been using dandelion root as a detoxifier for the liver for many years, but recent research shows that it may have many more uses. Research published in the International Journal of Molecular Sciences shows that dandelion root is helpful in regulating blood sugar and insulin levels in diabetics. It works by controlling fats in the blood. Additional research at the University of Windsor found that it is useful in fighting a chemo-resistant melanoma and preventing the cancer cells from multiplying.

It has also been shown to calm inflammation, prevent urinary tract infections, reduce stomach upsets, and treat joint pain from arthritis and similar problems. Herbalists use it to treat infections, ease aching muscles, flush excess fluids from the body and as a detoxifier for the liver and gallbladder. With all of these medical benefits going for it, it seems such a waste to spray it with weed killer, doesn’t it? Instead, lets dig it up and make some use from the plant.

Related: Healthy Soil + Healthy Plants = Healthy You

Harvesting Dandelion Roots

Look for a clean source of dandelions such as a meadow or field away from traffic and human pesticide and herbicide use. Contaminated plants are not good for you or the environment. Let the plant grow through the summer and produce seeds for the next year. Harvest the roots in the fall after the weather has turned cooler. At this time, the insoluble fiber levels (inulin) are highest and the plant has the highest medicinal value.

You can also harvest in the early spring while the plant is still dormant. Spring roots are sweeter, less bitter, and easier to chew, if you harvest them before they bloom. Spring roots are useful for digestive ailments and stimulate more bile production.

Ideally, you want to dig up the dandelion root whole with as little breakage as possible. The plant has a central tap root which has all the medicinal properties of the plant.

Dig deep with a dandelion digger, trowel, or garden fork. Loosen the soil around the plant and pull it up from the base.

Wash the roots well to remove all dirt and slice them into pieces strips or slices for drying. Thin slices dry faster. I dry my dandelion roots on a dehydrator set to 95 F until they are completely dry and brittle.

Snap a few pieces in half and make sure they are dry all the way through. Alternately, dry them in a warm (but not hot) oven.

Store the dried roots in a cool, dry place for up to a year.

Related: The Plant You Can Use as a Diuretic But Also To Make a Great Wine!

Using Dandelion Root

For most medicinal uses, a decoction, infusion, or tincture is made to extract the medicinal compounds from the tough root. Go slowly when you first start using dandelion root, it is a diuretic. Start with one cup of dandelion root decoction daily, increasing it slowly if desired. Here are some general recipes to get you started:

Dandelion Root Decoction

A decoction is an infusion made with water. It may be consumed as a tea but is often made stronger. To make a dandelion root decoction:

  • 1 ounce dried dandelion root or 2 ounces fresh root, chopped
  • 1 pint filtered or spring water

Place the chopped root pieces in a small pot with one pint of water. Bring it to a boil, reduce the heat to a simmer and cover the pot. Allow the decoction to simmer for 20 minutes. Strain the tea and enjoy.

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Dandelion Root Tincture

dandelion root tinctureBecause it is an alcohol extract, Dandelion Root Tincture retains some different extracts than the decoction. It can also be made ahead and stored for long periods so that it is always available. It is valuable for people who do not like the tea, since less is needed for the same effects

  • 1 pint jar of dandelion root, chopped
  • 1 pint of 80 proof or stronger vodka.

Fill the jar 3/4 full with dandelion root pieces and fill the jar with 80 proof vodka. Cover the jar with a tight fitting lid. Shake and tap the jar, removing all air bubbles. Steep the root for 4 to 6 weeks, shaking it daily. Keep the jar in a cool, dark place while steeping. After 4 to 6 weeks, strain out the root material and put the tincture in a dark glass bottle. Keep the tincture in a cool, dark place, tightly covered for 1 to 3 years. Use 10 to 15 drops of tincture daily, as needed.

Dandelion Flower Tea

Place 1/2 ounce of dried dandelion flower petals or 1 ounces of fresh petals in a tea ball and place in a cup of boiling water. Steep and enjoy warm or cold. Use Dandelion Flower Tea for weight loss, as a diuretic, a detox, or as a healthy beverage.

Dandelion Root Coffee

Harvesting and Using Dandelion Roots 6

Roasted Dandelion Roots

Dandelion Root Coffee is made with roasted dandelion roots that are ground like coffee and brewed. It is enjoyed like coffee and makes a good coffee substitute. Here is the recipe:

Chop dried dandelion roots into small pieces and spread onto a roasting pan or cookie sheet.

Roast the dried root in a 200 F oven for approximately 4 hours, stirring and turning occasionally. The roots should be completely browned.

Cool the roasted roots and grind them in a coffee grinder. Brew like coffee, or steep 1 teaspoon of ground in a cup of boiling water for 10 minutes. Strain and enjoy.
Store the roasted roots in an airtight container and grind fresh for best flavor.

Precautions

The dandelion plant is edible and considered safe for most people. Some people may be allergic to dandelion and should not use it. It can also interact with some medications, including diuretics, lithium, and Cipro. It is always best to consult your doctor before using any herbal product if you are taking prescription medications or have a health condition.

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Most people see a dandelion growing and immediately reach for the weed killer, but I am hoping to change a few minds on the usefulness of this “weed”. Dandelions are

Wait! Before closing this article, hear me out. Yes, I know it sounds utterly disgusting, but you would be surprised to discover than dandelions are, at the same time, yummy and quite healthy.

In fact, according to some researchers who have nothing better to do than to test out just how edible wild plants are, dandelions are packed with zinc, potassium, iron, and calcium. If that wasn’t enough to convince you, then get this – dandelions are the second-best source of natural beta-carotene after carrots.

Even more, research indicates that tinctures and teas made from the stems and flowers can reduce blood pressure and help patients with diabetes better manage their blood sugar.

Anyway, because I’m always on the lookout for ‘exotic’ emergency food recipe, I’ve stumbled upon this little jewel while doing a bit of research on healing plants. It’s true that dandelion tea is great for the digestive system, but when mixed with a bit of flour and baked until golden-brown and crispy, it becomes a treat worthy of a king’s feast.

Interestingly enough, although tea made from dandelion flowers is a bit on the bitter side, bread is very sweet. Don’t know if it’s because of the extra honey or the taste of baked dandelions. Anyway, here’s how to prepare a loaf of delicious dandelion bread (has quite a ring to it, don’t you think?).

Gathering the ingredients

To make dandelion bread, you will need the following:

  • One cup of freshly-picked dandelions.
  • Half a cup of honey.
  • Three tablespoons of veggie oil.
  • One egg.
  • Half a teaspoon of salt.
  • One and quarter cup of cow’s milk.
  • Two cups of regular flour.
  • Two teaspoons of baking powder.

Are you ready with the ingredients? Well, time’s a-wasting. Let’s get cooking!

How to make dandelion bread

Step 1. Go out the back and pick up some dandelions (just enough to fill a cup). Discard the roots because you’ll only need the flowers and the stems. Head to the kitchen, toss them in a strainer, and give them a good wash. Make sure that there’s no dirt left on them.

Step 2. Place your dandelions in a bowl and grab a cutting board and a sharp knife.

Step 3. Use your knife to separate the flowers from the stem. You can toss the stems into the garbage or add them to the compost pile. Your choice.

Step 4. Mince the dandelion petals. Don’t worry about getting a couple of stems in the mix.

Step 5. Pre-heat your oven. Aim for 400 degrees Fahrenheit.

Step 6. Grab a large bowl from your pantry. Add the flour and your minced dandelion flowers. Give it a good stir and add a pinch of salt. Last, add the baking soda and continue mixing.

Step 7. Get a deep plate. Add your milk, honey, oil, and egg. Use a whisk or a fork to combine the ingredients. You can add a little more honey if you like your bread sweet.

Step 8. Pour the milk, egg, honey and oil mixture over the dandelions and flour. Use a fork or your hand to incorporate all of the ingredients. If the mix feels too gooey, add a quarter cup of flour and keep mixing.

Step 9. Grab a bread pan from your pantry and put some baking parchment inside. To prevent the parchment from sticking to the pan, brush the inner part with sunflower oil before arranging the paper.

Step 10. Transfer the mix to the baking pan and use a spoon or spatula to spread the mix.

Step 11. If you like all-cereal bread, you grab a handful of sunflower seeds or your favorite mix and sprinkle some on top of the bread.

Step 12. Stick the pan inside the oven and set your timer to 15 minutes. Bear in mind that, in some cases, it may take a while longer. The bread loaf should have a golden-brown color.

Step 13. After the surface begins to change color, lower the oven’s temp to 350 degrees Fahrenheit. Close the hatch and leave it in for another 20 minutes. There’s a quick and easy way to find out if your dandelion loaf’s done. Works for any kind of pastry, by the way.

Grab a toothpick or a clean piece of wood and stick it in the thickest part of the dough. Take out the stick and look at it. If there’s dough on it, leave the loaf for another 10 to 15 minutes in the oven. Don’t forget to lower the temperature to 300 degrees Fahrenheit. If the toothpick comes out clean, it means that it’s ready.

Step 14. Take the loaf out of the oven and allow it to cool for a bit before cutting it.

Congrats! You’ve just made your first dandelion bread loaf. What I like about this recipe is how easy it is to make it. With regular bread, you would need to use yeast in order to make the dough grow. More than that, it takes a bit longer to prepare, since you need to allow the yeast to act before placing it in the oven.

Word of caution before preparing this recipe – take care when choosing your dandelions. Unripe dandelions aka those that kids pick up and blow on it to make the flowers fly are very toxic.

Only use mature flower – you can easily recognize them by their yellow tint. Giving them flowers a quick wash will get rid of most dirt and earth. However, I would recommend submerging them in cold water and leaving them to soak overnight. Give them a rinse before adding them to the flour and baking soda mix.

Dandelion bread’s very tasty and pairs off nicely with smoked salmon and Velveeta cheese. It makes for an excellent breakfast with a thin layer of butter or margarine, of course.

As for storage, I placed a couple of leftovers in a vacuum-sealed bag (be sure to check out my piece on vacuum sealers) and tossed them in the pantry. Two weeks later, the bread’s still crunchy and highly edible.

Like my kick-ass dandelion bread recipe? Hit the comments section and let me know what you think.

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Dandelions are packed with zinc, potassium, iron, and calcium. If that wasn’t enough to convince you, then get this – dandelions are the second-best source of natural beta-carotene after carrots.