| From the Herbalist | |
Dandelion
Greens for Spring Cleaning
by Lori Harger Witt, from the April 2002 newsletter
As I sit down to write this column on the first day of spring, I am taking it
on faith that the last of yesterday's snow will eventually melt from my yard
and reveal the greenery of the new season. When it does, it will be time to
harvest fresh new greens and roots for a spring tonic.
The tradition of taking spring tonics is an age-old one worthy of reviving. Back when our winter diets consisted of whatever provisions were possible to preserve in the fall, the first greens and tender roots of spring were a welcome addition to the table. And as the products of renewed life within the earth, they were recognized for their ability to get our own bodily juices flowing.
Most spring tonic plants are slightly bitter and have been traditionally used to stimulate the liver and gall bladder to clean out the wastes accumulated during a sedentary winter of high fat consumption.
Burdock, nettles, lambs quarters, and yellow dock are among the many spring plants used this way. But one that nearly everyone can find in their own back yard is dandelion.
Those who prize a lawn of unblemished green annually attack this hardy weed with any number of herbicides.
Ironically, after exposing themselves to the chemicals meant to kill the dandelion, these folks could probably benefit most from the herb's detoxifying properties.
The first green leaves of this humble weed are pleasantly bitter and contain more iron than spinach. They are also a balanced source of most other trace minerals and vitamin A.
They are diuretic and, like most bitters, gently laxative.
The greens taste great steamed or sauteed, but nothing beats the vibrance of a fresh dandelion salad. Toss them with some extra-virgin olive oil, lemon juice, and garlic. This is a combination of herbs that has long been believed to stimulate healthy gall bladder and kidney function.
Dandelion root has similar properties as the leaf. I like to dig a few tender spring roots and gently steam them and eat them along with the greens.
Many folks throw the whole plant into a spring tonic stew along with some of the plants I mentioned above. The dried root also has a history of being roasted and brewed as a coffee substitute. I have heard some say that this is an insult both to coffee and to dandelion, but I rather enjoy both.
Roast the dried, cut root in the oven until dark brown and boil it up on the stove. You can even spice it up with a little cinnamon, or give it a fruity tang with rose hips.
So hold the Round-Up and get to know your backyard herbal allies. Happy spring cleaning.
Lori Harger Witt is an herbalist living in Genesee, Idaho.
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