---Parts Used Medicinally---The root, fresh and dried, the young tops. All parts of the plant contain a somewhat bitter, milky juice (latex), but the juice of the root being still more powerful is the part of the plant most used for medicinal purposes.
---History---The first mention of the Dandelion as a medicine is in the works of the Arabian physicians of the tenth and eleventh centuries, who speak of it as a sort of wild Endive, under the name of Taraxcacon. In this country, we find allusion to it in the Welsh medicines of the thirteenth century. Dandelion was much valued as a medicine in the times of Gerard and Parkinson, and is still extensively employed.
Dandelion roots have long been largely used on the Continent, and the plant is cultivated largely in India as a remedy for liver complaints. (See more at http://www.botanical.com/botanical/mgmh/d/dandel08.html )
more recipes . . .
Dandelion Salad w/ Honey Dressing
1/4 lb. dandelion greens (about 6 c.)
6 oz. bacon
2 tbsp. red wine vinegar
2 tsp. honey
2 tsp. dijon mustard
Pull stems from the dandelion leaves. Wash greens well and put in a bowl. Fry bacon until brown and drain on paper towels. Reserve 1/4 cup bacon fat. Combine vinegar, honey, and mustard. Add to pan and cook over low heat for 1 or 2 minutes, scraping up any brown bits stuck to the bottom of the pan. Add reserved fat and stir until hot. Pour over greens immediately; toss and serve. (Cooks.com)
| DANDELION FLOWER WINE | |
| 4 qt. dandelion flowers 1 cake yeast 3 oranges, diced 4 qt. boiling water 3 lbs. sugar 3 lemons, dicedSelect fresh flowers, being careful all the stems have been removed. Pour boiling water over the flowers, and let stand 3 days. Strain, discarding flowers.To liquid, add remaining ingredients and let stand 3 weeks until fermented. Strain, bottle and seal. Makes 8 pints |
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Dandelion soup
2 quarts dandelion greens, loosely packed
2 quarts chicken soup
1 lb. mixed ground beef, veal, and pork
1 egg
2 Tbsp. bread crumbs
2 Tbsp. minced parsley
1 Tbsp. minced onions (extra fine)
1/4 tsp. salt
1/8 tsp. seasoned pepper
Dash nutmeg
3 Tbsp. grated parmesan cheese
2 Tbsp. sour cream
Bring chicken soup to a boil. Add dandelion. Cook gently. If desired, ½ cup rice or 1 cup fine egg noodles can be added. Make very tiny meatballs out of remaining ingredients. When greens are tender, add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked. Serve hot with Italian or French bread.
Tom & Joanne O’Toole
Goldbeach, Oregon
