Spring Detox With Fresh Dandelions

Dandelions are so common here in BC during springtime. Its Latin name is taraxacum officinale. Before I got involved in the natural health field I would weed dandelions out of my garden and throw them away. Now I treat every dandelion plant in my garden like the treasure that it is. Dandelions are completely edible, plus most importantly, consuming them will detoxify your liver and kidneys. It is a powerful diuretic which, unlike pharmaceutical diuretics, does not drain the body of potassium because it is also rich in potassium. Dandelions also contain vitamin A, calcium, and iron. Remember to avoid eating dandelions that have been sprayed with pesticides.

How to add dandelion to your diet

1. Add fresh dandelion leaves to your salads

2. Make fresh or dried dandelion roots or leaves into an herbal tea. The roots have anti-rheumatic properties.

Dandelion Herbal Tea Recipe
4 cups pure water
6 tablespoons dried dandelion root (1 year old minimum)
6 tablespoons dried dandelion leaf (double amount if fresh)

3. Make a root tincture. Put 2 to 3 teaspoons of root into 1 cup of water, bring to a boil, simmer for 10 to 15 minutes. Drink 3-5 ml 3 times per day.

4. Pick the flower stems and eat just the stems whole. The stems have powerful detoxifying properties.

5. Make dandelion wine.
Here is a fairly simple recipe from The Herb Companion -
How to Make Herbal Wine: Dandelion Wine

6. Dandelion green water. A very simple recipe that doesn`t require much effort. Other greens can be substituted for the dandelion to stimulate the body`s ability to detox.

Dandelion green water recipe
Place a handful of dandelion leaves into a blender. Fill the blender with 3 cups of filtered water. Blend and pour the liquid through a strainer. Makes about 2 servings.

Looking for an effective liver supplement that contains dandelion root? I recommend Liver Milk Thistle

References

The Home Apothecary by Jessica Houdret
Medical Herbalism
by David Hoffman
The Seasonal Detox Diet, Remedies from the Ancient Cookfire,
by Carrie L’Esperance

By Sonya McLeod
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