Herb of the Month: Dandelion

One of my favorite herbs to use during this time of season is dandelion. It's gentle and effective in clearing out the clutter from the winter. Dandelion, one of the first flowers and herbs of the spring, supports the body flushing out the interstitial tissue and detoxification of the kidneys, blood and skin.

Dandelion is a plant near and dear to my heart because it is the first plant I used as a budding herbalist and the closest plant to my ancestral traditions.  Each spring, as many people used to do, they would send their children out to the yard to harvest the tender young leaves when they were the least bitter. These leaves were then blanched and dressed with warm bacon dressing. To say that this was a common side dish was an understatement. My grandmother told me stories of how she had to eat it until she thought she would be sick. But her skin was always glowing, even well into her 80's. And the woman, after birthing 6 children, didn't have a stretch mark to her name! I don't want to say that dandelion was the reason, but it must have had an impact! Every part of the dandelion is useful. The flowers are used for tea and wine, the leaves for food and tea, and the roots are a powerful medicine dug up in the fall. 

Dandelion is a great source of vitamins A, C, E and  K, and folate and minerals potassium, calcium, magnesium and iron and is a nutrient powerhouse that we forgot was free for the taking. As long as you have a patch that is free from the scourge of glyphosate and is found in a wild place that has not been treated with herbicides, this spring herb can rule your world. If you don't want to cook it, you can also make tea with the fresh young leaves and add raw honey to taste. 

Try this wild medicine as a source of vital nutrients to revitalize your body and prepare for spring!

Disclosure: This information is not intended to be a replacement for advice from a licensed medical professional.  It is not intended to diagnose, treat, cure or prevent any disease.