April 9, 2013
By Jill Henderson
If you’ve been reading my work for very long, you know that I enjoy tweaking people’s perceptions of the wilder parts of our world – especially those that we cannot completely control. That’s why this week’s article is all about dandelions – those pretty little yellow flowers folks either simply love or absolutely hate. But what is it about this non-native species that drives some people up the wall and how can we harness its potential to our advantage? If you’re tired of battling those little yellow flowers, perhaps it’s time to embrace them and use them to your benefit.
Don’t get me wrong, I don’t necessarily like dandelions popping up all over my vegetable and flower gardens. In fact, I root out my fair share of them every year. But I also don’t hate them. In fact, I like them quite a bit.
Perhaps it is my passion as a herbalist, naturalist and wild edible forager that forces me to recognize how important dandelions are for humans, bees and butterflies. Or perhaps it’s because I have such intense memories of playing with them as a child that I just can’t get my dander up enough to hate them as an adult. I mean, who hasn’t picked a feathery dandelion seed head and cried “Make a wish!” before blowing (sowing) them to the wind?
Identification
Dandelions (Taraxacum officinalis) belong to the Aster Family (Asteraceae) of plants. While most people can positively identify dandelions when they see them in bloom, there are several plants that are often mistaken for dandelions. While these look-alikes are harmless, they also don’t have the medicinal properties or flavor of true dandelions.
The leaves of dandelions are always presented in a dense basal rosette of deeply serrated, smooth, stemless leaves that never have spines, prickles or down. All of dandelion’s leaves are attached directly to the root crown and never grow above the basal rosette. The flowers of dandelion are born singly atop a smooth, hollow, unbranched stem. All parts of dandelion exude a white, milky sap (latex) that can stain the skin.
Harvest
The roots, leaves and flowers of dandelion are edible, although the roots are used primarily for medicinal purposes. Before harvesting dandelions from lawns, make sure the area hasn’t been treated with pesticides, chemical fertilizers or herbicides. Also, avoid harvesting from areas next to busy roads, which are often loaded with heavy metals and other toxic residues.
The leaves of dandelion are best picked young and should be cooked before eating. Flowers are best when fully opened and can be used fresh or dry. Mature roots are best harvested in early spring. To make harvesting the deep roots easier, wait until after a soaking rain. Wash well, slice lengthwise, then chop into small pieces. To dry, spread the chopped root on a screen until crisp. Tinctures are best made using fresh roots.
Edible
As an edible, dandelion has many uses. In France (and gaining popularity in the US), the very young leaves are popular as a salad herb. The root, like that of its cousin chicory, is roasted and added to coffee or used as a coffee substitute New Orleans-style. The blossoms make a nice wine or jelly and can be used as garnishes for fruit drinks, punches, tea, salads, etc. The flowers also add color and nutritive value to culinary vinegars and oils. If you want a real conversation starter at your next party, try serving candied dandelion blossoms!
Medicinal
Due to their ability to replace potassium and trace minerals lost through diuresis (urination), dandelion roots are often referred to as a “blood tonic” and used to treat anemia.
Dandelion roots are nutritive, diuretic and digestive. They have historically been used to treat digestive disorders (sluggish digestion and the resultant symptoms, such as chronic skin conditions) as well as in the treatment of bladder, liver, gallbladder and kidney ailments.
Dandelion is believed to balance blood-sugar levels, which can be helpful in the treatment of diabetes and other blood sugar disorders. The root is a weak antibiotic used to treat certain types of yeast infections such as (Candida albicans) and minor infections resulting from cuts and scrapes.
While dandelion root is useful in many circumstances, it is most commonly used in combination with other herbs to help increase their effectiveness.
Caution
Dandelions are generally considered safe. But due to its strong diuretic actions, medicinal doses of dandelion should not be used in cases where inflammation of the urinary tract is present – such as a urinary tract infection. Also, do not attempt to replace diuretic drugs prescribed to you for a heart condition without the supervision of a professional herbal practitioner and your primary care physician. If you are allergic or sensitive to natural forms of latex, or to other Asteraceae (daisy) family members, ascertain your sensitivity to dandelion before ingesting or handling.
Conclusion
Although dandelions are not native to North America, they have naturalized to such an extent that eradication is almost completely impossible. Instead of being frustrated by them, it is probably easier to embrace them for what they are: a nutritious fodder for domestic and wild animals, an important and early source of pollen for bees, and an important nectar and food plant for several species of native butterflies. More importantly, dandelions are a source of food and medicine for humans – and a very important component of childhood memories.
© 2013 Jill Henderson
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