Dandelion is a powerful antioxidant.
I use dandelion root, leaf and flower when I make tincture. It helps to protect and cleanse the Liver, the Kidneys. It is a powerful antioxidant, anti inflammatory and for anti aging. It helps reduce cholesterol, control blood sugar and lower blood pressure (do not take when you have low blood pressure!) It is diuretic, anti cancerous, helps regulate digestion, boosts immune system, supports also your skin health.
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Although known for its diuretic properties, dandelion can also provide nutrients that help fight anemia and improve eye health. Dandelion is considered by many to be a weed, but the plant has an alternative medicinal value due to its many nutritional properties and health benefits. It grows easily in gardens, passages and clearings, but many also grow it to be able to do natural cures. Many people do not know that there are many benefits to dandelion, but the truth is that it has anti-inflammatory, diuretic and antioxidant properties.
Dandelion benefits:
Diuretic
Improve liver function
Fight slow bowel
Protect your visual health
Fight anemia
Relieve inflammation
Fights skin problems
Dandelion contains
Vitamin A, B, C, Beta-carotene, Potassium, Flavonoids, Oleic acid, Linoleic acid, zinc, iron and Tannins.
Dandelion coffee
To make your own dandelion coffee, you dig up the dandelion roots and brush them clean from the soil. Then dry them in the sun or in a dry and warm place indoors. Cut the dried roots into smaller pieces and roast them in the oven until brown. Then grind the roasted roots in a coffee grinder to a powder on which you then brew dandelion coffee.
Dandelion tea
Making your own dandelion tea is very easy. Let the flowers dry on a sheet or cloth for five days. Then boil water and add the dried dandelions (about a teaspoon of dandelions is enough) and let them soak for about 10 minutes. Then the dandelion tea is ready to be enjoyed.
Dandelion in food
Fresh dandelion can be used in many different ways in cooking and baking. The root can be peeled and boiled for 15 minutes and then eaten as a source of carbohydrates. Dandelion leaves can in turn be used as a salad. As the leaves may have a slightly bitter taste, it is advantageous to pick them in early spring as they are still small and have lower bitterness. In the spring, the vitamin C content in the leaves is also at its highest. The flower has a sweet taste and can be used to make dandelion syrup.