Culinary (eaten)
- Dandelions are high in vitamins and minerals. The
young tender leaves are used in summer salads or blanched as a vegetable.
Gather the leaves before the flowers form. Flowers are used to make a wine.
Dried and roasted roots are used as a coffee substitute.
- Used as an alternative green vegetable
Infusion (like a tea)
- Pour near-boiling water over the herb and let steep
5-10 minutes. Standard quantities are 75g fresh or 30g dried herb to 500ml
water. The Infusion must be taken same day. It may be sweetened, but do
not add milk. This is the best method for leaves and flowers.
- For a Dandelion Root Coffee, the roots are never
used fresh, but are prepared first. Slice the roots and roast at 180C until
fully dried and lightly browned. Pour near-boiling water over the roasted
root and let steep 5-10 minutes. Standard quantities are 30g dried herb
to 500ml water. The Infusion must be taken same day. It may be sweetened,
but do not add milk.
- Used as a coffee substitute and as a Tonic
Decoction
- Simmer the root for 15-30 minutes and strain. Standard
quantities are 75g fresh or 30g dried herb to 500ml water. The Decoction
must be used on the same day.
Poultice
- A Poultice consists of a pulp or paste made by heating
chopped fresh, dried, or powdered leaves and flowers with a lttle water.
Spread the paste between two layers of gauze and apply (as hot as possible)
externally to the affected area. Replace as necessary.
Warts
- Apply the juice from the stems onto the affected
area.
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