Dandelion is a perennial herb plant with milk juice. The root is straight, usually unbroken, 20-60 cm long, 1-3 cm wide, outside red-brown, inside white. The leaves are collected in a rosette, the flowers – in inflorescences wrapped outside with green leaves. The beasts are solid. The dandelion blooms in the spring and early summer while there is moisture.
The plant is spread all over Europe and West Asia, is transported all over the world. Use the root of the roots or only the roots. Above ground is picked shortly before flowering or during flowering (May to August). Dried in the shade. The whole herb has a shelf life of up to three years, the cut – a year and a half.
The roots are drained in the spring before flowering (April) or autumn (September – October). Dry in the shade. The shelf life and the targets and cut roots is one year. Leaves are used in spring as a first spring salad – finely chopped, salt-crushed, lemon juice and olive oil (or vinegar and oil). Before we can cut them, we can take them in some water – until they change their color, then pour the water and prepare the salad as in the first case. Fresh dandelion leaf salad is recommended in spring fatigue and avitaminosis.
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Folk medicine recommends the dandelion against constipation, blood cleansing, hemorrhoids, bladder inflammation, diaphoretis, and diabetes.
Above ground with roots improves liver function, acts radially, ugly, anthelminously. The healing effect is mainly due to bitter substances, organic acids and glycosides. Dandelion has been found to enhance the action of the subcutaneous gland - it increases insulin secretion and reduces the amount of cholesterol in the blood
Used as a salad, the fresh leaves of the dandelion with its slightly spicy and spicy flavor remind us somewhat of the taste of the garden chicory. Finely chopped yellow or green leaves of dandelion are very good for spreading on bread to prepare herb curd (finely chopped and well confused with cottage cheese).
The leaves can be steamed, as the spinach is steamed or finely chopped to finally add to ready-made jams.
Roots with the rhizome or the whole plant are used as a means of regulating the activity of the stomach (strengthens the digestive process and increases the appetite) in the form of a decoction - one tablespoon is poured with 200 ml of boiling water and after cooling, drink one tablespoon four times daily.
The external herb is used for rheumatic pain, eczema, boils, freckles on the face, eye flushing, gargle in the throat. The milk juice that dandels the dandelion is recommended for warting. Eczema uses the whole plant mixed with honey and hot milk whey.
Roasted and powdered, the dandelion root is used to prepare a surrogate of "franc-coffee" (which is made from chicory - blue zest).