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The Secret To Eating Dandelions Without That Bitter Taste
Image source: Pixabay.com
For many people, the annual war on dandelions has begun. We spray them, dig them up, toss them, burn them and everything else we can think of to get rid of them.
What we should be doing is eating them. The leaves and crowns are loaded with vitamin A, vitamin K, and healthy doses of potassium, calcium, vitamin C, iron, vitamin B6 and magnesium.
The roots, when dried, make a medicinal tea. The entire plant has medicinal value, including:
- Tof-CFr — a glucose polymer found to act against cancer cells in laboratory mice.
- Pectin — anti-diarrheal and blood and gastrointestinal detoxifying herb. Can also lower cholesterol.
- Apigeninand luteolin flavonoids – these have diuretic, anti-spasmodic, anti-oxidant and liver-protecting properties; plus, they strengthen the heart and blood vessels. They also have anti-bacterial and anti-hypoglycemic properties.
- Linoleicand linolenic acid fatty acids — to regulate blood pressure, lower chronic inflammation and prevent blood-platelet aggregation.
- Choline — to improve memory.
- Taraxasterol – for liver and gall bladder health.
What and When to Harvest
If you’re planning on eating the leaves or the crowns, you’ll want to pick them before the plant buds or flowers. Once it begins to flower, the leaves and crowns become bitter.
Source: http://www.offthegridnews.com/off-grid-foods/the-secret-to-eating-dandelions-without-that-bitter-taste/
