Eat this weed now !
Now is the time to take good care of our liver and one of the best liver tonics are dandelion greens.
You can buy cultivated dandelion greens in the health food store or you can pick “wild” dandelion leaves from your garden. And you will never look at them as a nuisance again! It is best to eat the leaves before the plant goes to bloom. The wild variety will be more nutritious and potent than the cultivated one, it will also be more bitter. And bitter is good!
In western cuisine, bitter tastes are neither common nor welcome, but both traditional Chinese medicine as well as Ayurvedic wisdom tell us that bitter is an important taste to be had and should not be shunned. You might enjoy some bitter tastes already, such as coffee, certain teas or beer.
Dandelion greens are a tonic for the spleen-pancreas, stomach, kidneys and liver
Dandelion is an effective diuretic, laxative and antirheumatic. It stimulates liver function, reduces inflammation and improves digestion. Dandelion contains inulin, a soluble fiber, which is a welcome food for our good gut bacteria and helps them thrive. Inulin also suppresses the formation of rotting substances in the colon and helps lower triglycerides and cholesterol levels in the blood. It helps to maintain a healthy balance between the good and the bad bacteria in the colon and facilitates the absorption of calcium, thus contributing to the prevention of osteoporosis.
Dandelions are high in anti-oxidants which keep us young and protect our cells from cancer. They are full of vitamins A, C, K and B1, 2, 6 & 9. Minerals present in dandelion greens include calcium, iron, potassium, manganese, magnesium, phosphorus and copper.
If you have never had dandelion greens, consider giving them a try and keep an open mind when experiencing their characteristic bitter taste.
Here is a lovely dandelion recipe that will make it very easy for you to enjoy dandelion greens. The dandelions are boiled before combined with the dressing which helps to tenderize them and tone down their bitterness.