The Dandy Dandelion Leaf
Taraxacum officinale
How familiar are you with Dandelions? Do you recognize them as the bright and cheery yellow flowers on hollow stems that dot many a yard? Fluffy flowers to make a wish on? Do you welcome them, or rather look upon them as pesky ‘weeds’? Have you ever wondered what they might taste like? Have you seen a bunch of them nestled in with the Swiss chard and collard greens neatly presented in the grocery store? Did you ever wonder how to incorporate them into your diet, and what they can do for you? Let’s dig into dandelion leaf some more today. I hope you take away new information, and perhaps higher regard for this unassuming, vibrant, tenacious plant. It’s an absolute storehouse of nutrients and medicinal properties!
In the sixteenth century, dandelion was established as an “official drug” of the apothecaries and was known as “Herba Taxacom” or “Herba Urinaria” (herb for the urinary system). The early French referred to it as “Dent de Lion.” (tooth of the lion) because of the jagged edges of the leaves.
In herbal medicine sometimes a plant’s roots, bark, and leaves are used for different purposes. Dandelion is like this, and today we are just discussing the use for Dandelion Leaves, not the root. The leaf is first and foremost an effective diuretic, and is useful for relieving fluid retention, even PMS water retention. It also happens to be a wonderful tonic herb. By tonic herb, that means it is safe to eat every day as a tonic, to maintain health. It does taste bitter, and we’ll address ways to get around this a little later, but as a bitter tonic, with regular use, it lowers triglyceride and LDL/VLDL cholesterol levels. It also will enhance bile secretion and promotes absorption of nutrients from other foods and vitamins you take. (Do you ever recall hearing people take bitters about 10 minutes before a meal? That is because bitters prepare the body and digestive system, and get it ready for the nutrients it is about to start processing). Dandelion Leaf has yet more to offer. It is considered a nutrient dense food. It contains highly absorbable vitamins and minerals. (Cartenoids, vitamins C, D, and B complex for vitamins, and Calcium, Silica, Magnesium, iron, zinc, and potassium for minerals).
Taraxacum officinale
Ways to Eat Dandelion Leaves
I usually will add a bunch of cleaned dandelion leaves to my smoothies. It is easy, fast, and you only taste a hint of bitterness, after it has been mixed with berries, banana, and juice. I also love to start my day knowing I already have a serving of really beneficial greens before noon. (Keep in mind, young, Spring gathered dandelion leaves will be the least bitter). If you are gathering mature leaves, they are more bitter and tough. I would recommend cooking the more mature leaves: Steaming, boiling, and sauteing will all be helpful vehicles for serving them. Following is a cooked recipe I learned from my first herbal teacher, Rosemary Gladstar:
Creamed Dandelion Greens Recipe
4 Tablespoons Butter
1 Onion
3-4 Tablespoons Flour
2 cups milk or 1/2 & 1/2 for a richer sauce
3-4 handfuls of dandelion leaves
First steam the dandelion greens and drain well. Set them aside. Chop onions and saute until a golden brown in butter (or olive oil if you wish). Brown the flour in the butter and onions. Remove from the heat and very slowly stir in the milk. Go slow to make sure no clumps form. Return to a low heat until the sauce begins to thicken. At this point, you can add curry or other spices you like, to taste. Add the dandelion greens and cook 5-10 minutes more. Optional: sprinkle cheese on top. You can serve them over rice, toast, eggs, anything you prefer. Enjoy!