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Native Americans tell that the plants, animals and humans were created to exist in harmony, freely giving of themselves to the better of the whole. When humans started multiplying, we started to take advantage of the plant and animal. The animals were angry and decided that if we did not give thanks for the flesh that they took from the animals, we would be cursed with disease. The plants decided to have compassion for humans, even as we killed them, trampled them, and took advantage of their offerings. The plants decided to create a cure for each disease that the animals created, to give us a chance to learn how to coexist with them once again.
If not for its association as a weed, the dandelion (Taraxacum officinale) is among the most beautiful and robust wild flowers. The hearty dandelion plant is ubiquitous, yet very few people know of its power as a healing plant. From roots to blossom, every part of the plant contains healing properties.
The Dandelion is a bald or lightly fuzzy plant that grows up to 20 inches high. It forms a strong, turnip-like root with black / brown external coloration, and a milky-white interior. The leaves are arranged in a basic rosette, elongated and serrated. The stem does not carry leaves and is hollow on the inside. The bright yellow blossoms have a tongue-shape and are combined into a scaly flower head. The fruit resembles a spindle with a shield-shaped flying apparatus (pappus). The whole plant contains a white milky juice.
Thanks in part to its bitter flavor profile, dandelion is used as a tincture, tea, or extract to combat obesity and high cholesterol. By improving metabolism and through efficient blood cleansing and detoxification, dandelion is thought to contribute to relieving gout, rheumatism, liver and bile ailments, blood ailments, ulcers, skin, and other symptoms of aging. Here it is recommended as a detoxifying agent in the context of a spring cleanse or fall cure.
The Dandelion is not only used to treat existing symptoms, but also to preserve good health and prevent illnesses. Dandelion is an excellent source of vitamins and minerals. Specifically, when eaten raw in a salad, dandelion contributes about 40 times the vitamin A found in lettuce. It has 9 times the vitamin C, 4 times the vitamin E, 8 times the amount of calcium, 4 times the magnesium, 3 times the amount of iron, and 2 times the protein as found in ordinary lettuce.
All parts of the dandelion are useful for food. Today we will concentrate on the roots.
Harvest dandelion roots from late fall through early spring, when the plant is dormant and has stored up energy in the root. For medicinal use, most sources say fall harvest is best. This is because the levels of inulin (insoluble fiber) are higher and the fructose levels are lower.
The freezing of winter converts the inulin to fructose, which makes spring roots more palatable for eating. Spring roots are less bitter and chewy – just make sure you dig them before the plants start to blossom. Spring roots are also higher in taraxacin, which stimulates bile production.
To dig roots, use a dandelion digger or a sturdy fork. You want to break/damage the root as little as possible so you don’t lose much sap, which is where the medicinal properties lie. Deep, rich soil will produce the thickest, easiest to harvest roots.
Make sure to harvest from areas that have not been sprayed/treated with anything noxious. Select large, vigorous plants – small, spindly plants will have small roots that are not really worth harvesting.
You can use dandelion roots fresh for cooking and medicine, or preserve them for later use. For long term storage, drying works best. Scrub roots well before cutting. Slice thick roots lengthwise into strips of uniform thickness to decrease drying time and encourage uniform drying.
Use a dehydrator to dry the roots at 95°F (35°C) until brittle. Alternatively, spread on a screen and place in a cool, dry location with good air flow, and dry for 3 to 14 days (until brittle). Dried roots will keep for about a year.
To extract the medicinal compounds from the roots, use a decoction or tincture. Decoctions are water based, while tinctures are generally alcohol based. *Note: Do not use dandelion root if you have irritable stomach or bowel, or if you have an acute inflammation.
Make Dandelion Coffee
To make dandelion coffee, start with dried roots. Chop or break into small, even pieces, roughly 1/4″ across. Spread on a roasting pan and bake in a warm oven (200°F, 93°C) for around 4 hours. Stir occasionally. The dandelion roots should be browned and dried completely through. Cool completely. Grind and use as you would regular coffee, or place 1 heaping teaspoon of ground root in a cup of water, steep for 10 minutes and strain. Store in an airtight glass jar and grind just before use for best flavor.
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