by Louise Mclean, LCCH.
I think of dandelion as an incredible boost to my health and have been picking the leaves, washing them and putting them in a bag in my fridge. They seem to last a long time and stay fresh, even for weeks!
The wonderful thing about picking them from the garden, is that all the nutrients are fresh and unlike most vegetables from the supermarket, they have not been radiated, which effectively destroys those nutrients.
In addition, I have never put weed killer or any kind or pesticide in my garden, so the plants there are especially good quality.
I simply chop the leaves very finely into any salad that I am eating and you can do this with any dish you are having, though salad is probably best.
The nutrients in dandelion are as follows. Vitamins A, C, B6, E and K2, as well as beta carotene, calcium, copper, iron, magnesium and potassium.
Dandelion is known to reduce inflammation in the body, thereby reducing pain and stiffness in joints.
It is used for digestive health and contains inulin, which is a prebiotic fibre. The leaves contain powerful antioxidants which support the immune system and protect from free radicals. In addition the dandelion plant supports liver function and promotes healthy skin.
In Chinese medicine dandelion is used to treat upper respiratory diseases.
Dandelion is a natural diuretic as it contains potassium which counteracts the effects of sodium, the leading cause of fluid build up in the body. It stimulates the kidneys and promotes the excretion of excess fluids.
You can buy dandelion root drops to take instead. Some people eat the dandelion root and even the flowers. You can buy dandelion tea. Other people like to boil the dandelion leaves and eat them instead of spinach.
I prefer to eat the fresh leaves from the garden with all the nutrients intact, even though they do taste a little bitter. As mentioned, if you chop the fresh leaves very finely with a pair of scissors, you will hardly taste them in your salad and be getting the full nutritional value and input.
