25 Reasons To Go & Pick Dandelions Right Now Dandelion, officially classed as a weed, is also a fantastically useful herbal remedy that contains a wide number of pharmacologically active compounds. Dandelion can treat infections, bile and liver problems and acts as a diuretic – which is probably where the popular myth that dandelion causes …
Weeds are an absolute menace to most gardeners. They seem to grow 10 times as fast as the veggies you have planted, covering the entire garden and spoiling all of your plans.
But in hindsight, weeds have gotten a bad rap. In fact, the majority of the weeds you are killing are actually just as edible as the vegetables you are growing. If the weeds aren’t edible, they are likely medicinal. Think back a few centuries ago. Our ancestors lived off the land, and a lot of what they ate grew wild. They treated their illnesses, diseases, aches and pains with plants they found in the forest and on the prairie. Weeds are not all bad.
The following list includes seven weeds you should stop killing:
1. Dandelions. There isn’t a piece of land that the little yellow flowers doesn’t grow. Instead of hitting them with weed killer, pick them and eat them. The flowers and leaves are edible and are quite tasty raw or sautéed and tossed in a salad. Dandelion is rich in vitamin C, and the roots are packed with fiber, just in case you need to get things moving. It is a diuretic and can help cleanse the liver.
2. Mullein. This is a monstrous plant that tends to grow along highways or in areas with lots of sun and a rocky soil. It is a nuisance, but it is also going to be a great way to treat a cold and bronchitis. Drying and chopping the leaves and using them to make a tea can relieve chest congestion. The little yellow flowers can be plucked and infused in oil to make a soothing ear drop for an ear infection. The leaves are incredibly soft and can be used as a toilet paper substitute.
3. Plantain. This common plant loves rocky, dry soil and pops up everywhere. It is your saving grace should you get a bee sting, cut or a burn. The leaves can be macerated a bit (some people will pop the leaves in their mouth and give a couple of good chews) and applied directly to the injury.
4. Purslane. This one is an absolute monster and can spread out and choke out small shoots in the garden, but it is just as edible as the other plants you are trying to grow. The leaves are high in healthy Omega-3 fatty acid and are actually a very common ingredient in stir-fry recipes all around the world. It is also very high in calcium. In a post-apocalypse situation, purslane in the diet can make up for the lack of dairy and other calcium-rich foods.
5. Red clover. It covers the lawn in the height of summer and is often attacked with horrible chemicals. It is actually more of a purple, and not red, so don’t be fooled. Stop killing the red clover and start plucking it! Grind up the clover and put it on itchy skin rashes and eczema. Boil the flowers in water to use as a cough remedy. If you can get your hands on some red clover seeds, toss the seeds into your garden plot in the fall and use it as a cover crop.
6. Oxeye daisies. These are common wildflowers that cover acres of prairies and along the highways. The pretty flowers are similar to the daisies planted in flower beds, but offer a little extra something with their medicinal properties. The flowers can be used to make a tea to cure asthma and chronic coughs. Grinding up the tiny leaves and applying to bruises, sprains and swollen joints is an old-fashioned folk remedy.
7. Yarrow. This is found growing along highways and in fields. A variety of yarrow is often purposely planted in flower beds, but it isn’t the same. You want the wild stuff. It is an excellent way to stop bleeding, which is going to be very important after a disaster. The root can be put directly on a toothache to help stop pain while drawing out any infection.
Next time, when you head out to your garden or look at your lawn covered with dandelions and red clover, smile — you just hit the jackpot.
What advice would you add on using these weeds? Share it in the section below:
Gardening can be hard work. Here’s some edibles that grow wild – and free.
by Leon Pantenburg
Who doesn’t want free food?
If you know what you’re doing, you’ll find all sorts of goodies to supplement your diet.
If you know what you’re doing.
Take cattails, for example. All parts are edible, and the plant is
widely distributed – I’ve found cattails in swamps with standing water, and around stock ponds in the desert. But there is a dangerous look-alike iris plant that is poisonous. (Here’s how to tell the difference.)
Everybody knows what they look like. For most homeowners with a lawn, the plants with the bright yellow flowers are a nuicense.
But during a disaster when the food gets short, dandelions can provide vitamin C and greens to supplement an otherwise bland storage food diet.
Be careful where you harvest them, though, and make sure the plants haven’t been hit with some lawn care herbicide. I used to pull dandelion leaves and feed them to my daughter’s rabbits. The rabbits preferred dandelions to all other foods.
Here are 12 edible “weeds” that can be found in vacant lots, in woods or any place where the herbicides haven’t taken them out.
DON’T eat anything you can’t positively identify.
A Yummy Collection Of Dandelion Recipes To Try Out Dandelions won’t be around for much longer so take advantage of the free food that is most likely growing in your garden RIGHT NOW! I have been eating dandelions for years and years, My poor garden is running low on them now. There are a lot of …
The post A Yummy Collection Of Dandelion Recipes To Try Out appeared first on SHTF & Prepping Central.
For many people, the annual war on dandelions has begun. We spray them, dig them up, toss them, burn them and everything else we can think of to get rid of them.
What we should be doing is eating them. The leaves and crowns are loaded with vitamin A, vitamin K, and healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
The roots, when dried, make a medicinal tea. The entire plant has medicinal value, including:
- Tof-CFr — a glucose polymer found to act against cancer cells in laboratory mice.
- Pectin — anti-diarrheal and blood and gastrointestinal detoxifying herb. Can also lower cholesterol.
- Apigeninand luteolin flavonoids – these have diuretic, anti-spasmodic, anti-oxidant and liver-protecting properties; plus, they strengthen the heart and blood vessels. They also have anti-bacterial and anti-hypoglycemic properties.
- Linoleicand linolenic acid fatty acids — to regulate blood pressure, lower chronic inflammation and prevent blood-platelet aggregation.
- Choline — to improve memory.
- Taraxasterol – for liver and gall bladder health.
What and When to Harvest
If you’re planning on eating the leaves or the crowns, you’ll want to pick them before the plant buds or flowers. Once it begins to flower, the leaves and crowns become bitter. You can compensate for this by soaking them in a couple of changes of cold water, or sauté them with garlic or other aromatics. The crowns are that area between the root top to about a half inch of the leaf stems at the base.
The flowers are usually harvested as the plant matures, but you’ll only want the petals. These are usually pulled from the flower and dried and then used as a garnish for soups or salads. The stems and flower base have a milky sap and are not eaten. The flower petals are sometimes used to flavor dandelion wine.
The roots are usually harvested during the second year of maturity due to the fact that they’re larger. Wash and peel them with a potato peeler and then chop them into chunks to dry. You can use a dehydrator or dry them or place them in the sun from a sunny window. Some people have finely chopped and dried the roots, and they use it as a chicory or coffee substitute, although it has no caffeine.
Here are some of the basic dandelion recipes that have proven to be popular over the years starting with my favorite, dandelion crowns.
1. Dandelion crowns
Using a trowel, cut the root and pull the whole plant. Trim off the leaves about half an inch above the root, and trim the root from the base. Rinse the crowns well to remove dirt and grit and then boil for five minutes. When done boiling, shock them in a bowl of ice-water and then put them on a paper towel to drain. You can serve them topped with melted butter and some salt and pepper, or sauté them in butter or oil with one, diced garlic clove and eat them as a side dish. I’ve also tossed the chilled crowns into a mixed salad.
2. Dandelion salad
Dandelion greens and crowns are usually tossed with other salad ingredients to take the edge off any slightly bitter leaves. I’ll usually use a base of dandelion leaves and crowns and add some sliced onions, tomatoes, other leafy greens like spinach, kale and lettuces, and then top with a basic vinaigrette of a half cup of oil, a quarter cup of vinegar and two tablespoons of water plus salt and pepper to taste. As a finishing touch you can garnish the top of the salad with dandelion petals.
3. Dandelion greens, with bacon
As summer progresses, dandelions reach maturity and many of the leaves will have a bitter edge. When that happens I bring on the bacon. This is a classic southern approach to greens. I start by frying a half pound of bacon until crisp. I drain the bacon and reserve the rendered bacon fat in the pan. I then add one diced onion and three chopped garlic cloves and sauté them all for about two minutes. I then add six cups of dandelion greens and toss them for about three or four minutes until wilted. I plate the greens and garnish with the bacon chopped into bits and sprinkle with dried dandelion petals and serve. It’s great with chicken or pork.
Keep Eating Those Dandelions
In most parts of North America, dandelions are plentiful for five or more months. Wild dandelions are best, or a yard-grown dandelion if the yard hasn’t been sprayed with pesticides or herbicides. They can easily become a part of everyday meals and best of all, they’re free.
What advice would you add for eating dandelions? Share your recipes and advice in the section below:
Translated from the French name “dent de lion,” which describes its coarsely toothed leaves, dandelions are hardy survivors, and were a staple in the diets of Native Americans, pioneers and most all of our ancestors.
It seems like no matter how much humans strive to kill them off and spray a plethora of chemicals on them, they still come back. Although their survivability can be quite frustrating for those striving for a picture-perfect lawn, the humble dandelion can play an important role in ecological health and in supporting our own health, as well.
While there are many varieties of dandelions, the most common is the Taraxacum officionale. Originating from Eurasia, dandelions are now naturalized in the U.S. throughout all 50 states, as well as in parts of Canada and Mexico. The seeds of a dandelion can travel up to five miles from the original plant.
Health Benefits of Dandelions
Humans have been using dandelions for both food and medicine for thousands of years, for a variety of ailments. The entire dandelion plant, from the bright yellow-colored blooms, to the leafy greens, to the roots, is edible and is useful for both food and medicine.
Dandelions contain many valuable nutrients, such as Vitamin D, beta-carotene, fiber, potassium, iron, calcium, magnesium, zinc, phosphorous, B complex vitamins, trace minerals, antioxidants and organic sodium. They also contain more protein than spinach. The health benefits of dandelions include the treatment of a variety of conditions.
Environmental Benefits of Dandelions
Dandelions can help to clean up contaminated soils by taking up and concentrating toxic chemicals in their plant parts. (Obviously, you don’t want to eat dandelions from that soil.)
Dandelions attract ladybugs, helping to keep aphids in check in our yards and gardens.
The deep taproots of dandelions aerate the soil and take up minerals that are returned to the soil when the plant dies. These deep roots also help to prevent soil erosion, by holding the soil in place. Dandelions even provide an important source of nutrients for grizzly bears, deer and elk.
Dandelions are an important first emerging pollen source in the spring for pollinators in the United States. This is critical, since our pollinator populations across the US are in steep decline, due to a number of issues such as critical habitat loss and heavy pesticide use in agriculture that kills important pollinators, including honeybees and monarch butterflies.
Bitter greens like dandelion greens are great liver-supporting foods that can be added in limited quantities to smoothies, as well as sautéed.
Dandelions can easily be grown in garden planters or pots. The seeds can either be purchased or gathered from any of the dandelion puffball seed heads in your community during the summer. If you do not wish to grow or gather your own, fresh dandelion greens can often be found at health food stores or as a freeze-dried herb. Dandelion tea, capsules and tinctures are also commercially available.
They are a great addition to any cleansing program. Because of their ability to support the body’s detoxification systems, dandelions are a great herb to consume in the spring when our bodies are going through a “spring cleaning” on their own.
Dandelions can be used in recipes to produce culinary creations, such as dandelion wine and dandelion jelly. Refer to individual recipes for which parts of the plant to use when preparing these foods. Dandelion roots can be roasted and used as a coffee substitute without the jittery effects of caffeine.
Dandelions also can be infused in apple cider vinegar and used as a salad dressing during a cleansing program.
Tips on Harvesting Dandelions
When harvesting dandelions, be sure to avoid gathering them near roadsides, where landscapes have been sprayed with lawn or agricultural chemicals. Meadows and abandoned lots – or your yard — are great places to harvest dandelions.
To reduce the bitterness of the greens, harvest them in the spring or in the fall. Young leaves are generally the least bitter tasting and can be added to raw salads. Cooking reduces the bitterness of the leaves and the roots.
To harvest the entire plant, dig them up from the roots.
How do you eat or use dandelions? Share your ideas in the section below:
This article is for informational purposes only and is not intended to diagnose or cure any particular health condition. Please consult with a qualified health professional to determine which treatments are right for you and any individual health condition(s) that you may have.