DANDELION: THE LITTLE HERB THAT COULD

(As published in Natural Awakenings Magazine)

The lowly dandelion (Taraxacum officinale) has long been demeaned, and is more often than not condemned to death by weed-killer.  To an herbalist, killing a dandelion is like betraying a friend. 

There are so many uses for dandelion that entire books have been written to sing its praises.  Poets have even written about it.  Medicinally, dandelion can clear obstructions and stimulate the liver to eliminate toxins from the blood, spleen, pancreas, gallbladder, bladder & kidneys.  It treats stomachaches and aids digestion.  Dandelion root tea with the proper diet has been said to cure hepatitis.  It helps decrease high blood pressure, is a great diuretic and is frequently used in spring tonics.  Its principal uses are for liver ailments, urinary tract infections, skin eruptions, stomach pains and some cancers.

In his book Dandelion Celebration: A Guide to Unexpected Cuisine, Dr. Peter Gail calls it “one of the most complete vegetables known to man.”  It is high in vitamins A and C and has large amounts of minerals.  Roasted dandelion root can be used as a coffee substitute instead of or combined with chicory root.  One can use its leaves and flowers in salads or lightly steam the leaves for a side dish.

So, before you try to kill that fluffy yellow ball of sunshine in the grass, bend down, grant it clemency and let it dazzle you with its diversity!