Dandelion: Annoying Weed or Herbal Remedy?

Living up north seems to afford me with an endless amount of opportunities. One of them being experiencing all four seasons of the year, and yet another is appreciating the ground cover that each season brings. Unfortunately, part of the ground cover involves weeds in my yard and garden. But lately, I have discovered a newfound respect for one of the weeds known as the dandelion.

The dandelion is a puffy yellow weed that finds no problem in spreading itself over lawn and other areas, and manages to survive even in the driest, or wettest, of conditions. The name dandelion means lion's tooth, because of the jagged edges of the leaves, and how they resemble teeth.

Even though the dandelion is technically a weed, the use of the dandelion for medicinal purposes dates back to tenth century Arabia. At that time, it was used to treat liver problems. The tops and roots are both used. The bitter milky juice in the dandelion root is thought to be a natural energizer to the body, while at the same time the plant carries the capabilities to detoxify the body and purify the blood. It also aids in digestion and treatment of anemia. The juice in the stem and roots are also used as an astringent for warts, corns, acne, and blisters.

Dandelion root is also used as a diuretic, and because it contains potassium, there is no need to worry about potassium being depleted from your body. Pharmaceutical diuretics cannot guarantee the same.

Dandelion root contains high amounts of sodium. This helps to balance the electrolytes in the blood. Other vitamins and mineral found in dandelion root include vitamins B, C, and D, in addition to phosphorous, iron, magnesium, zinc, and manganese.

Dandelions can be eaten raw from the plants, but the taste is rather bitter. It is suggested that the leaves be boiled and added to salads, pasta dishes, vegetable dishes, and casseroles.

For use as a tea, other herbs such as licorice, sassafras, or ginger are added to give the taste similar to that of rootbeer. The leaves are also used in the making of dandelion wine or ground as a substitute for coffee.

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