The magic of dandelion
Guest article by herbalist Leah Schumaker
Dandelion (Taraxacum officinale) is a plant that I hold very dear to my heart — one that has supported me long before I was consciously aware of the magic the plant world encompasses. Many think of dandelion as the pestering weed that pops up in clean-cut lawns every spring. What some may not know is that this weed is one full of magnificence and resilience as it bursts through city sidewalks and cracked concrete walls. Even some of the seeds can travel a little more than a kilometer to grace new destinations with their charm. (1) Dandelion continues to remind me to seek courage and strength while also allowing me to be present in my body. Despite societies' attempts to plague lawns with various chemicals to destroy them, the dandelion will always come back and prevail.
I’ve been admiring dandelions quite intensely over the last decade and began including them in many recipes, bitters, tonics, and teas. My favorite thing about dandelion is that it shows up when you need it most. Amidst the sometimes draining and depleting energy of the city, it emerges. It is a constant reminder that nature is here for us even when city skylines and buildings are taking over our landscapes. It is here to guide us, nourish us, and help us stay grounded. This grounding is the impact the dandelion root has on our root chakra at the base of our spine, which is critical to our survival. The Sanskrit name is the Muladhara which means, “base, root or foundation” and dandelion is one of many herbs that supports us in this space to feel safe. (2)
“Dandilion is a constant reminder that nature is here for us even when city skylines and buildings are taking over our landscapes. It is here to guide us, nourish us, and help us stay grounded.”
Benefits of Dandelion
There are some wonderful benefits that this sunshine plant provides us with; including vitamins A and C, potassium, calcium, iron, phosphorus, B-vitamins, protein, and manganese. (3) Dandelion was traditionally used for liver, kidney, and gallbladder ailments; as a diuretic; and for weak digestion and constipation.(3) Native Americans would boil dandelion in water to treat kidney disease, swelling, skin problems, heartburn, and digestive issues. It has also been used to treat stomach problems and appendicitis in traditional Chinese Medicine. (4) In Europe, dandelion was used in remedies for fever, boils, eye problems, diabetes, and diarrhea. (4) It’s no wonder this little ubiquitous weed is so powerful.
Dandelion is a perennial herb native to Europe and grows abundantly in Native American meadows, pastures, fields, gardens and along roadsides. The vibrant blossoms of dandelion are one of the most commonly recognized flowers throughout the world. (4)
How to use Dandelion
All parts of the dandelion are edible (preferably fresh). The roots are best harvested between June and August as they are the most bitter at this point, and the leaves can be harvested at any time throughout the season. (1) You can enjoy the leaves as sautéed and add them into soups, salads, pesto, and other dishes. The roots can be roasted and used as a coffee substitute (see recipe below) or from my experience, simply taken as digestive bitters to aid in the digestive process.
When collecting dandelions make sure you pick them from an area that you know hasn’t been sprayed or treated with any chemicals or pesticides. It is a good rule of thumb to avoid picking them in high traffic areas, and near roads where pollutants can cause contamination and leech heavy metals into the plant. The best time to harvest the dandelion blossoms is in the afternoon when the flowers are fully open. Simply take your fingers to gently remove the flower head from the stem. The leaves can be eaten fresh or dried as tea. After cleaning and drying the roots, you can cut them into thin strips and place them on a dehydrator tray. Allow the roots to air dry until they are easy to break apart. You can also place them on a drying screen allowing proper airflow. When storing the roots and leaves, be sure to keep them out of direct sunlight. (5)
Dandelions are cooling and drying in nature. The leaves have a bitter flavor and the roots are both sweet and bitter in taste. Dandelion is a strong diuretic, a very good source of potassium, and is used to treat inflammation, congestion of the liver and gallbladder. The energetics of dandelion are cooling and indicated for hot, congested conditions that reside deep into the tissues. Dandelion is also great for clearing “stuck” or “boggy” energy after a long winter as it aids in liver detoxification. (6)
Other benefits of dandelion:
Assists in the release of digestive juices from the pancreas, duodenum, and liver (7)
Aids the liver in detoxification work and increase the flow of bile (7)
Helps regulate the secretion of pancreatic hormones that regulate blood sugar, insulin, and glucagon (7)
Helps the gut wall repair damage (7)
Treats kidney stones (7)
Detoxifies blood (7)
Provides us with the prebiotic inulin (providing the microbiome with healthy bacteria) (7)
Boosts immunity (8)
Helps control diabetes (9)
Helps lower blood pressure (9)
Provides us with the prebiotic inulin (providing the microbiome with healthy bacteria) (7)
“Because of the gut-brain connection, not only can bitters enhance digestion, but they can reduce depression and improve mood. It is a good idea to combine dandelion with warming herbs such as ginger, cinnamon or cardamom in order to balance its cooling properties ”
Dandelion is like an old friend -- there is a rich history and familial sense that takes over as I sit with it. As a young girl it showed me magic as I’d blow the seeds of wishes out into the world. I will forever feel gratitude to this plant for its most generous gift of light.
Dandelion Jam Recipe
You need:
2 cups (500 ml) of dandelion
Juice of 1 lemon
4 cups (950 ml) water
3 1/2 cups (700 ml) organic sugar
1 box powdered pectin
A bucket
A big pot
Cheesecloth or strainer
3-4 clean glass jars
This is how:
After harvesting the dandelion blossom, make sure to cut the green stem and the green part underneath the flower. Place the flowers in a container or bucket.
Bring 4 cups of water to a boil and pour it over the dandelion blossoms. Let cool for 10 min and then place in the fridge for 8 hours.
Strain and squeeze the dandelion infusion with a cheesecloth into a large pot.
Add the lemon juice and pectin and bring it to a boil.
To avoid the storage jars breaking, fill a big pot with water and bring to med-high heat for 10 minutes. Place jars in simmering water until ready to use.
When the infusion is boiling, add in sugar and continue to stir for a few minutes.
Once it’s boiled for 2 minutes, pour into the clean glass jars.
Dandelion Tea
You need:
4 tbsp (60 ml) Freshly chopped organic dandelion leaf (or 5 tbsp dried (90ml))
3 Cups (700 ml) Water
2 Cinnamon Sticks
½ inch fresh ginger
1 tsp (5 ml) honey (option to add after the tea has cooled)
This is how:
Add water to a pot and bring to boil.
Add the dandelion leaf, cinnamon sticks, and fresh ginger into a diffuser and steep for 7-10 minutes in the pot.
Let cool and add in the honey.
Dandelion “Coffee”
You need:
Harvested roots
Baking tray
Oven
This is how:
Spread out the harvested roots on a baking tray and have them dry out for at least a day.
Preheat the oven to 325 degrees and roast the roots until they are golden or the roasted color you prefer (not burnt). This takes about 20 min depending on your oven.
Remove from the oven and let them cool and dry for 5 minutes.
Grind them up in a coffee grinder and store them in an airtight glass container.
Take 1 tbsp (15 ml) for 240 ml (1 cup) hot water and steep for 7 minutes.
Remove the tea and enjoy.
MEET LEAH
Leah Schumaker is an herbalist, herbal and wellness educator, and writer. For the last 7 years, she has dedicated her time to medicine making, teaching classes, and continuing her education in western herbalism and flower essence therapy. Leah is a graduate of the Herbal Academy and has studied with herbalist teacher, Jim McDonald and mentored under herbalist and teacher in Ayurveda, KP Khalsa. She is also currently studying with Nityda Gassell with the TCYM (Trauma Conscious Yoga Method) to weave somatic psychotherapy, social justice work, and indigenous medicine practices into a holistic approach to healing. Her belief is that collective healing is possible when we choose to nurture and nourish ourselves and embark on our own unique spiritual journies. Throughout Leah's own personal healing journey and working closely with others, she has seen the positive impact of how deeper soul-level work can lead to profound transformational changes that ripple out into the world.
References
https://www.sciencefocus.com/nature/how-far-can-dandelion-seeds-travel/
https://theherbalacademy.com/tips-on-balancing-the-root-chakra/
David Hoffman. 2016. The Complete Herbs Sourcebook. New York, NY. Skyhorse Publishing Inc.
http://happyonthehomestead.com/harvesting-and-preserving-dandelions-roots-leaves-and-flowers/
Mathew Wood. 2016. The Earthwise Herbal Repertory. North Atlantic Books; Illustrated edition
National Library of Medicine. 2014. Yuan-Yuan Jia, Rong-Fa Guan, Yi-Hang Wu, Xiao-Ping Yu, Wen-Yan Lin, Yong-Yong Zhang, Tao Liu, Jun Zhao, Shu-Yun Shi, Yu Zhao. Taraxacum mongolicum extract exhibits a protective effect on hepatocytes and an antiviral effect against hepatitis B virus in animal and human cells.
National Library of Medicine. 2009. Bevin A Clare 1, Richard S Conroy, Kevin Spelman. The diuretic effect in human subjects of an extract of Taraxacum officinale folium over a single day.