Dandelion Greens: Weeds That Heal!!

I'd read a few years back how dandelion greens and their roots were good for a liver detox.  So I tried them but I didn't feel much of a response from the dandelion.  They tasted a little like arrugala, which I'd loved from a wonderful chicken salad made from that leaf--that, olive oil, and pine nuts.  Quite good.  

But then I'd heard that dandelion greens were also good for kidney and blood circulation, so I tried them again recently.  And this time I actually did realize a nice benefit both in circulation in my lower extremeties and a relief in pain in my kidneys.  I am not passing a stone, least not that I know.  It's just that my kidneys haven't been working as they should have been.  Circulation in my legs has been weak the last two weeks; perhaps from too much sitting.

Mercolas' article below starts with the Latin name, botanic classification, and a little history on the plant:

Dynamics of Dandelion Greens

Botanical name: Taraxacum officinaleDandelion greens belong to one of the largest plant families – the Sunflower – which include more than 22,000 species, including daisies and thistles. The first reference of dandelions being used as a medicine was written by Middle Eastern physicians in the 10th and 11th centuries. Welsh medicinals concocted as early as the 13th century made use of both the roots and leaves.

He recommends boiling the leaf in hot water for a tea, and that certainly is a viable recipe.  But one of the things that our bodies need from time to time are bitter foods.  For this reason, I wouldn't hesitate to eat the dandelion leaves raw in a salad.  Plus, their bitter taste is not so bitter.  

After gathering this plentiful, easily recognizable herb – preferably the younger, paler leaves – rinse them gently, pat them dry, and store them in plastic bags in a low-moisture refrigerator drawer. Blanching them by immersing them in boiling water for 20 to 30 seconds helps reduce a sometimes-present acrid taste before adding them to salads or sandwiches. Try adding dandelion greens to soups, stews and casseroles, as well as to herbal teas and coffee.  

Next, he reviews the health benefits of the dandelion leaves.  One of the things that Mercola and other health/nutritionist writers do is wax quite general on any benefits from a particular food.  On dandelions, Mercola does not veer from this formula.  He goes directly to claims from folk medicine.

Health Benefits of Dandelion Greens

When your grandmother said dandelion greens were good for you, she wasn’t kidding.

Folk medicine claims the dandelion plant is a powerful healer, used to purify the blood, settle digestion and prevent piles and gall stones, among other maladies. The fact is the greens of the humble dandelion provide 535 percent of the recommended daily value of vitamin K, which may be the most important source of any other plant-based food to strengthen bones, but may also play a role in fighting Alzheimer's disease by limiting neuron damage in the brain.

He's right though.  Dandelions do have a way of purifying the blood.  And it makes sense then that they would so much Vitamin K.  And then he gives a nod to the benefits of Vitamin K: fights Alzheimer's and strengthens bones.  Perhaps.  Good to know.

He adds that dandelions also are a good source of Vitamin A, one of the best nutrients for healing.  I like the fat soluble form myself, Retinol A:

Dandelion greens also give the body 112 percent of the daily minimum requirement of vitamin A as an antioxidant carotenoid, which is particularly good for the skin, mucus membranes and vision. A flavonoid called zeaxanthin protects the retina from UV rays, while others, primarily carotene, lutein, and cryptoxanthin, protect the body from lung and mouth cancers.

Then Mercola adds to the list of benefits:

Need more benefits? Dandelion greens are high in fiber, which helps your body shed waste. These greens also contain vitamins C and B6, thiamin, riboflavin, calcium, iron (crucial for generating red blood cells), potassium (to help regulate heart rate and blood pressure), and manganese. Other nutrients present in dandelion greens include folate, magnesium, phosphorus, and copper.

I did not know that Mercola ranks and recommends certain vegetables over others.  Good to know:

Dandelion greens are on Dr. Mercola’s “most highly recommended vegetables” list.

Dandelion Greens Nutrition Facts Serving Size: One cup of raw, chopped dandelion greens (about 55 grams)
Amt. Per Serving
Calories	25
Protein	1 g
Fiber	2 g
Carbohydrates	5 mg
Sodium	42 mg

Studies Done on Dandelion Greens

Mercola thinks that dandelion kills leukemia cells:

A study in 2011 involving the testing of dandelion root tea showed there may be a "kill switch" on leukemia cell receptors through a process called apoptosis. Researchers reported that dandelion root tea didn’t seem to send the same “kill” message to healthy cells. The study concluded that dandelion root extract may prove to be a non-toxic alternative to conventional leukemia therapy.¹

Dandelion root extract also showed itself to be a possible cancer fighter, halting the growth of melanoma cells without inducing toxicity in non-cancerous cells – even those cells considered to be drug-resistant.²

Dandelion Greens Healthy Recipes: Dandelion and Fennel Salad

Ingredients:

·         1 bunch finely chopped dandelion greens

·         ½ fennel bulb, thinly sliced

·         2 cups thinly sliced Napa cabbage

·         ½ cup bean sprouts

Dressing:

·         1 lemon juiced

·         1 Tbsp. mirin (found in the Asian aisle)

·         1/8 tsp. sesame oil

·         1 tsp. apple cider vinegar

·         1 tsp. tamari soy sauce

·         2 Tbsp. olive oil

·         ¼ tsp. maple syrup

Procedure:

1.   Place the salad ingredients in a large bowl.

2.   Mix all the dressing ingredients together, pour over the top, toss lightly, and enjoy! Makes 4 servings.

(From Healthy Recipes for Your Nutritional Type by Dr. Mercola)

Dandelion Greens Fun Facts

The Middle English form of dandelion – dent-de-lioun – reveals the word’s French origin: dentdelion, meaning "tooth of the lion," for the plant’s sharply indented leaves.

Summary

While dandelions are considered a nuisance by those who prefer a pristine lawn, others know the many benefits that dandelions have yielded over centuries in the areas of folk medicine and healthy eating. It’s proven as an antioxidant that also lowers blood sugar, but it may also be useful in treating jaundice, cirrhosis, edema, gout, eczema, and acne. There’s even evidence that dandelion greens might prove helpful in treating AIDS and herpes. Highly nutritious as an ingredient in salads, its roots show ever-increasing possibilities in the fight against cancer.