How to Use Dandelions for Food and Health | Gardener's Path

As cheerful and innocuous as the lowly dandelion is, it ranks among America’s most hated plants. People will resort to almost anything to get rid of them, from prying them up by their seemingly endless taproots to dousing them with toxic chemicals. The things we’ll do for a pure lawn.

But as most modern herbalists know, the dandelion is, in fact, a tasty, nutritious, useful, and above all, healthful herb.

Dandelions can be used in many ways. The leaves are nourishing, containing high amounts of vitamins A, B complex and C, as well as calcium, phosphorus, iron, and many other trace elements. According to Susun Weed, author of Healing Wise, regular consumption of dandelion greens may lead to better circulation and digestion, cleaner blood, and enhanced kidney and liver function.

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After all, in these modern times, we are exposed to a lot of toxins just by eating normally and walking around. Dandelions can help us detoxify.

But there’s more: Dandelion leaves may also help to reduce blood cholesterol and high blood pressure. How’s that for free medicine?

The roots are also extremely good for you, but stronger than the leaves, as you might expect. Roots are frequently tinctured (see below) and used as a liver tonic, heart tonic, an immune booster, and a source of potassium and vitamin C, both of which help to guard your body against cancer and cancer-causing free radicals.

The root can even be used for treating cases of anemia in those with blood sugar problems, as the herb may help to balance blood sugar levels. It’s also used as a treatment for all kinds of menstrual and premenstrual difficulties including cramps, fluid retention, and breast