Ingredient Spotlight: Dandelion
This little sunny button of a flower grows everywhere! Taraxacum officinale, or dandelion, is often thought of as the annoying weed that pops up in your garden or to the young at heart, a 'free wish' when blowing on the seeds. The good thing is every part of the plant can be harvested for the most amazing food medicine.
Dandelion leaves and roots are the most nutrient dense part of the plant ideal for brewing. The flowers don't go to waste with them commonly made into jam and wine and is particularly popular in European countries.
The taste of dandelion is slightly bitter but pleasant - it's not overpowering. Read on to find out why I love to use dandelion*:
It supports healthy gut flora. The root is naturally high in inulin, a type of carbohydrate that helps healthy gut flora, and feeds the healthy bacteria in the intestines
It promotes good digestion. It can kick start the liver into action with a gentle cleanse to relieve nausea, gas, bloating and headaches due to sluggish digestion
It relieves inflammation. It gets to work on relieving the build up of fluid in the joints and particularly helps with arthritis
- It helps with healthy hormones. The root supports the liver which in turn plays an important role of metabolizing hormones and balancing things like cramps, mood swings and irregular periods
You can find roasted dandelion root in the Dandy Delight blend. I actually drink this almost every afternoon as it helps with my own digestion issues AND when blended with roasted chicory has a very similar taste to coffee (minus the caffeine) with a very addictive bitterness.
*NOTE: This advice is general only and for specific medical issues please consult a general medical practitioner or health provider.