Dandelion

(Taraxacum officinale)

by Erin Ethier

I think it is safe to say that everyone knows a little something about dandelions—even if you have only seen them growing in the yard. Dandelions grow everywhere in the world. It is that early yellow spring flower that emerges to tell us that spring has really (and finally) arrived: that first sign of life growing outside. In my eyes, a dandelion is beautiful (especially after the winter has dragged on and on). It is one of the first edible plants to come up and its flower is one of the honeybees’ first foods.

Many people take dandelions for granted, saying that it is a weed and is invasive, and while I won’t disagree with any of those statements, it is also a highly nutritious and medicinal food.

Dandelion greens taste better when younger: they are sweeter and more tender in early spring and they become bitter later in the season. Spring is a great time to eat dandelion greens (and even the flowers, stems, and roots) because they are alterative and help the body detox and cleanse after the long winter months. Roots are bitter in the spring but that helps with the detoxing process, and during the fall they have higher starch and inulin (good for the gut), making them more nutritious.

A little story about my first real use of dandelion as a food. We used to live in the Adirondacks, so we didn’t get to the grocery store often. One night we were having tacos for dinner and ran out of lettuce so we went outside and harvested dandelion greens from the sandy Adirondack soil. Because it was August, they were very bitter—but we were at least able to have some greens on our tacos. Yeah!

All parts of the dandelion can be eaten & used for medicinal purposes.

Dandelions can be steeped for tea, made into tinctures, added to soups, sautéed, or eaten raw in salads. Some people even like to roast dandelion root and use it as a substitute for coffee; we sell it like that at the Co-op already boxed and ready to use—look for it next to the prepackaged coffee! The roots are often described as more bitter and also relatively sweet; the leaves are described as more bitter and salty, said to be because of the high mineral content.

Dandelions have high amounts of flavonoids, polysaccharides, Vitamins A and C, potassium, iron, and calcium. The bitter component of dandelion helps to increase appetite and activate digestion and metabolism by secreting bile and increasing stomach enzymes.

My teacher told me a good spring detox using dandelions is as follows: when you see enough of them to start, on day one, eat one flower with the stem; on day two, eat two flowers with the stems; continue to add a flower and stem each day until you hit day 9. After day 9, you go backward and do the opposite, eating one less flower/stem each day. The whole process takes 18 days, and this helps to cleanse your body. Though I have never done the full 18-day cycle, every year I do try it for a few days.

Dandelion may assist in cleansing the system and is beneficial in springtime.

Dandelion has been used medicinally for skin problems, jaundice, blood disorders, liver problems, hepatitis, fluid retention, breast milk production, kidney problems, stomach disorders, as a diuretic, and as a mild laxative. Dandelion encourages proper elimination of uric acid, thus clearing out metabolic wastes from our bodies. Dandelion is also beneficial for prostate infections, gout, arthritis (relieves inflammation), urinary tract infections, and water retention — the list goes on and on.

I love dandelion as it truly helps with stagnation in the body, prompting fluids and juices to move in order to relieve buildup in our bodies. Be sure to check in with your doctor or a qualified herbalist if you want to add dandelion as a regular component to your diet.

The Co-op sells dandelion fresh, as a dried herb for tea, as a tincture, and in capsule form. Check with the Bulk, Wellness, Grocery, and Produce departments for specific products.

Did you know?

• It is believed that dandelions, native to Eurasia, were first brought to North America on the Mayflower for medicinal usage. • The name is a derivation of the French dent de lion, meaning lion's tooth.

• It is also called puffball, swine's snout, bitterwort, cankerwort, priest's crown, Irish daisy, telltime, clock flower, and pissabed.

• Butterflies, insects, and birds consume dandelion seeds or nectar. The flower is a symbol of growth, hope, and healing.