Dandelion
Two years ago, in the early Spring, we were up north near Chicago doing several seminars. As we traveled through the countryside to our next Seminar, I was overwhelmed by the profusion of bright yellow dandelions carpeting the fields and roadsides.
Northern dandelions seem to grow taller and thicker than our Southern variety. If that town was the only town in all the world where dandelions grew, then it would be on all the travel maps, renowned as a place of extraordinary beauty. People would come from everywhere to view the breathtaking wonder of the dandelions in Spring. But God in his wisdom and love didn't give dandelions to just a chosen few, he freely and generously gave them to most everyone. As I looked over that sea of dancing yellow flowers I thought to myself, “The folks of this town will never starve, that is, unless they can't see the food God planted everywhere.” Chances are (unless you have poisoned them out of existence) you have dandelions in your yard as well. Dandelions grow all winter here in Tennessee, and according to author, James Duke, in his new book The Green Pharmacy, he finds dandelions growing all year long as far north as his home in Maryland.
Early in the spring dandelion salad leaves are joined by a yellow flower. Then as Spring wears on, a puff-ball pops up to entertain the youngsters, while underground the thick dandelion root grows yet deeper. Except for the puff-balls, which carry the seeds, all parts of the dandelion are used for herbs and food—the leaves, flowers, and roots.
The flowers have traditionally been made into a wine or tonic and used as a liver cleanser. Its effectiveness has been scientifically validated. The leaves can be eaten as a salad, cooked green, or made into a green drink. The root of the dandelion can be roasted for a coffee like drink. Dandelions are high in vitamins and minerals, especially calcium and vitamins A and C. They are high in protein, iron, manganese, potassium, and sodium—all nutritive salts for the blood. It is often used to treat anemia. As a food source, the dandelion could be invaluable. Most physical problems could be helped if not completely cured by a balance of nutrients.
As a medicinal herb the dandelion is a remarkable friend. It is a potent diuretic, which means it helps flush excess water from the body. As a diuretic, it can be used to reduce bloating before your cycle, or anytime you have swelling around your ankles or hands, which might indicate you are holding water. As a diuretic, it can help keep the urinary passages flushed in case of irritation or infection. It could even bring some relief in congestive heart problems, which is water collecting around the heart.
Dandelion also stimulates the flow of bile, which makes it a good tonic for the liver and gallbladder. Most herb books recommend it for a wide variety of liver disorders.
