Did you realize that when you go out and walk around in your yard you are walking on botanical medicine? The lawn you cut every week more then likely has healing gems hidden throughout. One I wanted to highlight today is possibly one that you have always thought of as a weed or maybe you blew the seeds off of them when you were a child (or adult). But this flower has wonderful healing properties!!
Dandelion or Taraxacom officinale has been found in writings back as far as the 10th and 11th centuries as a great herb for the liver. Not only does it support the liver which is your major detox organ but it also regulates intestinal flora and offers lots of needed minerals.
Dandelion leaves have been used as a mild diuretic for bladder and kidney problems. It also contains iron, calcium and potassium. Many people all over the world enjoy the leaves in various ways such as drizzled with olive oil and vinegar or lightly steamed. They are a bitter herb though so it’s better to mix them with other greens with a sweet dressing.
The flowers are also said to be delicious sautéed in butter although I have never tried it. They have a milder taste then the leaves. The Dandelion root has a mildly bitter flavor and can be chopped like a carrot and added to stir fry and soup.
My favorite way to consume dandelion is by drinking the tea. It has a mild flavor like drinking a green tea and I know it’s giving my liver a gentle cleaning when I’m consuming it. It’s great to give your digestion a little extra nudge or to help with skin issues since the skin is very reflective of what’s going on with your liver.
Making an herbal tincture is very easy to do. Here’s a simple recipe for a great Liver tincture.
What you need…..
1 part burdock root, another great liver supporting herb
1 part dandelion root
Note: make sure you weigh these herbs and not measure with a measuring cup as it will be more accurate.
80- proof alcohol
What you do :
Place the herbs into a clean mason jar and pour alcohol over the herbs making sure you cover the herbs well. Put lid on and store in a sunny location for 6 weeks. Shake the herbs periodically. After 6 weeks strain mixture over a sieve making sure to get all of the liquid out of the herbs. Pour tincture into an amber bottle and take 1/2 to 1 tsp. a few times a day to support your liver. Be sure to label your bottle with the ingredients and date that it was made. Tomorrow another post about an herb that is sure to be growing in your backyard. Until tomorrow….