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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