The Healing Power of Dandelion Herb
So you think all those nasty little yellow flowers sprinkled all over your yard in the spring are a nuisance. HA! Take a look at the healing power of those little flowers. Did you know they were edible? Ever heard of Dandelion Wine? This little seemingly annoying weed will cleanse your liver, prevent cancer, cure insomnia, clear up skin tags and oil your stiff joints. One cup of tea every day can improve your life, and extend it, dramatically.
Over 1000 milliliters of your blood passes through your liver every minute. Your liver filters out the junk in your bloodstream, but then what cleans out the liver? Two cups of dandelion tea every day or 20-40 drops of a tincture in a cup of coffee or juice, can cleanse the liver and extend your life. Chemical exposures, alcohol damage, even drug abuse take a high toll on your liver. Cleansing it with dandelion can restore it to health and vitality in as little as three weeks.
Dandelion root tincture is one of the best herbs for women. It helps expel the placenta over giving birth. Simply sip on some tea right after delivery and the placenta should come out without any poking and prodding by your physician or midwife. A regular routine of dandelion tea in the last two months of your pregnancy will also prevent edema, toxemia, and jaundice in the baby. If you notice your ankles have swollen considerably toward the end of the day, simply drink two cups of dandelion tea and elevate your feet. You should see your normal ankles again in two hours! What a relief!
For urinary tracts infections, dandelion is the herb to use. It can clear up all sorts of kidney and bladder infections, kidney stones, dropsy, and ulcers in the urethra or bladder. Dandelion root contains enough sodium and potassium so when this diuretic takes hold in your body, your electrolytes aren’t thrown out of balance.
Here are some helpful dandelion recipes for you:
- 2 gal crock
- 3-5 qts blossoms
- 5 qts water
- 3 lbs sugar
- 1 orange
- 1 lemon
- 1 pkg live yeast
- whole wheat bread toast
Remove the stems from the flowers and discard. Put flower tops into a large, not metal, bowl. Boil the water and pour over the flowers. Cover with cheesecloth and stir daily for three days. On the fourth day, strain the blossoms from the liquid. Cook the liquid with the sugar and citrus rind for 30-60 minutes. Return the mixture to the crock. Add the citrus juice. When the liquid has cooled to room temperature, soften yeast and spread on toast. Float the toast in the crock and cover for two days. The strain on the third day. Return the liquid to the crock and cover for one more day. The filter into clean bottles and cork until ready to use. The wine is best after six months or so.
Fried Flower Tops
- 1 c whole wheat flour
- 2 tsp baking powder
- a pinch of salt
- one egg
- 1/2 c milk or water
- 2 T olive oil
- 1 c flower tops
Mix dry ingredients. Beat the egg and add the liquid and oil. Stir into the dry mix. Stir in flower tops. Cook like you would pancakes. Serve with jam, syrup or butter.
Just add a few of the young leaves to a tossed salad for a real treat to your liver. Make sure you get the nice young leaves before they turn to the larger jagged edge ones… then they become a little bitter but are still effective.