Medicinal Herbs and plants; Common Dandelion

Medicinal Herbs and plants; Common Dandelion.

 

This is such a common plant every one has them in their garden. It is of the genus Taraxacum, and  has hundreds of ‘new species’ being described as it tends to hybrid naturally; but all of these hybrid plants act in exactly the same way so if they are being collected as a useful herb the exact species or sub species really does not matter. As a medical herb the roots and the leaves are used. The both contain trannins, glycosidic substances and insulin. The milky sap of the plant has a beneficial effect on the liver and kidney. The leaves contain vitamins C and B(2). This herb can help prevent gallstones and kidney stones and is generally recommended by herbalists in the treatment of digestive and bowel disorders. It is also useful in the treatment of rheumatic disorders especially if an excess of uric acids is involved.

 

 

Treatment is usually administered in the form of an infusion prepared by  briefly boiling  one tablespoon of the crumbled dried root to one cup of water and then allowing it to steep for about twenty minutes. This is taken twice per day.

 

 According to the U.S. Department of Agriculture, a serving of uncooked dandelion leaves contains 280 percent of an adult's daily requirement of beta carotene as well as more than half the requirement of vitamin C. Dandelions are also rich in vitamin A.

 

Dandelions are also used as herbal remedies. The white sap from the stem and root is used as a topical remedy for warts. The whole plant is used as a diuretic and liver stimulant.

 

 

Dandelions can be beneficial to a garden ecosystem as well as to human health. Dandelions attract beneficial insects such as ladybirds. In a study done at an American University, experimental plots with dandelions had more ladybirds than plots without dandelions, and fewer pest aphids, (due to the ladybirds eating all the aphids). Dandelions long roots aerate the soil and enable it to accumulate minerals, these minerals are added to the soil when the dandelion dies. 

 

 

 

 

Dandelion Wine

 

 Keep in mind that this recipe was obtained from an "old timer", and has been passed down (hand written) over the years. You can modify it, experiment with it as you please. Note: the secret to the potency of this wine is in the raisins. The more raisins, the stronger your wine will be.

 

 

Ingredients:

 

Dandelion blossoms

1 Gallon of Water

1 qt. of Water

2 lbs. Sugar

2 Oranges

1 Lemon

Yeast

1 handful of Raisins

 

Makes one gallon

 

Directions:

 

Use only fresh blossoms, from which all stems are removed (otherwise it will be a bitter wine). For every gallon of flowers (well packed but not crushed) pour one gallon of boiling water over them. Let this mixture sit 24 hours or so. It will smell really weird (sort of like artichoke water - Don't worry this is okay). Then, add lemon, oranges, raisins (Note: I add 2-3 to mine!), sugar (Use a bit less than this for a drier wine) and yeast. Special wine or bread yeast both work well. Add a little (about 1 quart) of hot water over the top of this mixture. Put cheesecloth over the opening of the container (to keep bug-beasties out) and let sit and ferment for 10 days.

 

It will boil and bubble most merrily!

 

After the 10 days, strain into a cask/vat/container. If you don't have fancy wine-making equipment a bottle from those water fountain dispensers (5 gal.) with a water seal works great. For water seal, put a large cork in the top of the container through which you can run some aquarium tubing. Seal the top with duct tape (to ensure no air leaks) and run the tubing from inside the liquid about halfway inside the bottle, downwards into a bucket of water. Water seal lets the carbon dioxide escape from the fermenting wine, into the water, letting no air into the process. Let this arrangement sit for however long it takes, until there is no further fermentation/action taking place, and the liquid looks clear. Then siphon off the wine (taking care not to disturb the sediment in the bottom) and bottle it.

 

This wine can be tasted at this point, but is better if you let it sit about 3 more months.

 

Happy wine making!

 

 

Thanks to the Flower Recipe Group for this recipe.

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