The REAL Gold in Them Hills: The Dandelion

Whether you had once fallen victim to the anti-dandelion propaganda (like myself) that has swept the western nations, or you had known the truth all along, I would like to welcome you to the dandelion fan-club. The fact that you are here reading this is all it takes to be initiated, so congratulations, whether you like it or not, you’re in.

Dandelions, or genus Taraxacum consists of over 250 different subspecies, a few of which are native to North America, where I am currently writing this from. With that said, the subspecies that I will be focusing on today is the one that you see all over lawns and the same one that you might find yourself regularly extracting from your gardens. This dandelion is native to Eurasia but has since been transported and traded throughout the world. Revered for its medicinal properties, this plant was thought to have originally been brought to The U.S. on the mayflower (James River Association). 

Today is all about the common dandelion, or Taraxacum officinale. The reason that I’m focusing on this particular subspecies is simply because I can access the most information and research on the common dandelion. It’s the easiest to find and harvest in most places.

When identifying dandelions in the wild, be sure to look for the long, toothed, lance-shaped leaves growing in a rosette formation. Each flower will grow from its own, single stem.

Make sure to gather plants far from any man-made structure as to avoid contamination and pesticides.

Every part of the plant is edible and boasts its own medley of medicinal properties from antioxidants and various phytonutrients to those essential vitamins and minerals. 

While the yellow dandelion flower is rich in antioxidants and fiber, the leaves are a fantastic source of vitamins A, C and K along with several minerals, such as calcium, magnesium, phosphorus and potassium (USDA).

The roots, however, have always been the unassuming star of the show with their long history of use to treat liver and digestive issues.

Overall, dandelions are thought to help balance damaged cells with their high antioxidant content, reduce inflammation and cholesterol, aid in digestion, help manage blood sugar, and as mentioned above, repair a damaged liver (Healthline). 

There are so many different ways to use each part of the plant, from root to flower. 

The flowers can be used to make fritters, jams, infused honey and even wine. Leaves are great fresh or cooked in salads, stews or anything else you could leafy greens like spinach or kale for. The roots can be chopped up and cooked like any other root vegetable. Any part of the plant can be dehydrated and dried for a nutrient-dense tea.

Let me know you how like your dandelion in the comments!

Happy Healing,

J.S.