Dandelions
by Self Sufficient if Ye Are Prepared Ye Shall Not Fear on Thursday, September 23, 2010 at 7:26am
Dandelions are especially well-adapted to a modern world of “disturbed habitats,” such as lawns and sunny, open places. They were even introduced into the Midwest from Europe to provide food for the imported honeybees in early spring. They now grow virtually worldwide. Dandelions spread further, are more difficult to exterminate, and grow under more adverse circumstances than most competitors. Perhaps this is the Creator’s way of telling you to stop trying to kill off a healing plant that He has put in your yard, close to you, easy to access. Many people detest them, but the more you try to weed them up, the faster they grow. The taproot is deep, twisted, and brittle. Unless you remove it completely, it will regenerate. If you break off more pieces than you unearth, the dandelion wins. The modern French name for this plant is pissenlit (lit means bed) because the root and leaf tea act on the kidneys as a gentle diuretic, improving the way they cleanse the blood, promote excretion of salts and water from the kidneys and recycle nutrients. Unlike pharmaceutical diuretics, dandelion doesn’t leach potassium, a vital mineral, from the body. Improved general health and clear skin result from improved kidney function.
Dandelion may be used for a wide range of conditions requiring mild diuretic treatment, such as poor digestion, liver disorders, and high blood pressure. One advantage of dandelion is that dandelion is a source of potassium, a nutrient often lost through the use of other natural and synthetic diuretics.
Parts of the Dandelion
Dandelion leaves produce a diuretic effect while the roots act as an antiviral agent, appetite stimulant, digestive aid, and may help promote gastrointestinal health. Dandelion flower has antioxidant properties. Dandelion may also help improve the immune system.
Flowers
The tops should be cut on a dry day, when free of rain or dew, and all insect-eaten or stained leaves rejected.
You can eat dandelion flowers or use them to make homemade dandelion wine. Collect them in a sunny meadow, just before mid-spring, when the most flowers bloom. Some continue to flower right into the fall. Use only the flower’s yellow parts. The green sepals at the flower’s base are bitter.
The flowers add color, texture, and an unusual bittersweet flavor to salads. I love sautéing them for about 20 minutes with onions and garlic in olive oil. You can also dip them in batter and fry them into fritters, or steam them with other vegetables. They have a meaty texture that contrasts with other lighter vegetables in a stir-fry dish or a casserole.
Dandelion flowers also have medicinal properties.
They are an excellent source of lecithin, a nutrient that elevates the brain’s acetylcholine, a substance that helps maintain brain function and may play a role in slowing or even stopping the progression of Alzheimer’s disease.
Lecithin also helps the body maintain good liver function, so it is no surprise that dandelion is widely recommended for liver detoxification. However, some medical experts warn us that if we have been diagnosed with gallbladder or liver disease we should refrain from using dandelion.
Laboratory studies have shown that dandelion flower extract has antioxidant properties, and may even help inhibit tumor growth.
It is a diuretic, tonic and slightly aperient. It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders. And remember, there is a slight difference between a disorder (which means that something is just slightly out of whack) and a disease (which usually means that the organ has already been overtaken by some invader.
Not being poisonous, quite big doses of its preparations may be taken.
A tincture made from the tops may be taken in doses of 10 to 15 drops in a spoonful of water, three times daily.
Dandelion Top Tincture
In fact, you can use these instructions to make a tincture out of almost any herb, not just dandelion.
First, gather yourself as much dandelion flowers as you want—a cup or two is probably enough to start. Clean your flowers. Then put them in an appropriate size Bell or Mason jar (or whatever jar you happen to have) and cover with 100 proof vodka. Set the jar in a cool, dark place and within 8 weeks, you’ll have a very strong tincture that you can take a couple times a day by the dropperful (with water) as a health tonic.
The decoction may be made by boiling 1 pint of the sliced root in 20 parts of water for 15 minutes, straining this when cold and sweetening with brown sugar or honey. A small teacupful may be taken once or twice a day.
Dandelion is used as a bitter tonic in atonic dyspepsia, and as a mild laxative in habitual constipation. When the stomach is irritated and where active treatment would do more harm than good, the decoction or extract of Dandelion administered three or four times a day, will often prove a valuable remedy. It has a good effect in increasing the appetite and promoting digestion.
Roots
The taproot is edible all year, but is best from late fall to early spring. You can use it as a cooked vegetable, especially in soups. Although not as tasty as many other wild root vegetables, It’s not bad. Only large, fleshy and well-formed roots should be collected.
Dig the roots up in wet weather, but not during frost, which materially lessens the activity of the roots. Avoid breaking the roots, using a long trowel or a fork, lifting steadily and carefully. Shake off as much of the dirt as possible and then clean the roots. The easiest way is to leave them in a basket in a running stream so that the water covers them for about an hour, or shake them, bunched together, in a tank of clean water. Cut off the crowns of leaves, but be careful in so doing not to leave any scales on the top. Do not cut or slice the roots or the valuable milky juice on which their medicinal value depends will be wasted.
The roots are not generally collected until October when the harvest is over. The roots gathered in this month have stored up their food reserve of Inulin.
Inulin-– Inulin is recommended sometimes for diabetics; it has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. Despite the similarity of its name to insulin, inulin has no connection with that hormone either chemically or through physiological activity.
The medicinal properties of the root are greater when harvested in the fall as opposed to spring or summer harvest. Inulin is soluble in hot water, the solid extract if made by boiling the root, often contains a large quantity of it, which is deposited in the extract as it cools.
The roots are generally dried whole, but the largest ones can be cut crosswise into pieces 3 to 6 inches long. Air drying usually takes up to 2 weeks as opposed to oven or electric dehydrating at a temp of 200 F, can only take a few hours or via an electric dehydrator, which can take as long as 3 days. I don’t recommend air drying because many insects are attracted to the dandelion root. When finished, the roots should be hard and brittle enough to snap, and the inside of the roots white, not grey.
The roots should be kept in a dry place after drying, to avoid mold, preferably in tins to prevent the attacks of moths and beetles. You can also store them in airtight bags or canning jars. You can tape a bay leaf to the top of the canning jar lid, on the side that faces into the jar, and it will help to repel bugs. Dried Dandelion is exceedingly liable to the attacks of maggots and should not be kept beyond one season.
The root contains no starch, but early in the year contains much uncrystallizable sugar and laevulin, which differs from Inulin in that it is soluble in cold water. This diminishes in quantity during the summer and becomes Inulin in the autumn. The root may contain as much as 24 per cent. In the fresh root, the Inulin is present in the cell-sap, but in the dry root it occurs as an amorphodus, transparent solid, which is only slightly soluble in cold water, but soluble in hot water.
Pre-boiling and changing the water, or long, slow simmering mellows the root. Sweet vegetables best complement dandelion roots. Sautéing the roots in olive oil also improves them, creating a robust flavor.
Dandelion root is one of the safest and most popular herbal remedies. Again because of the inulin, it has been proven to help mature-onset diabetes, and is used for treating hypoglycemia (low blood sugar). An herbal preparation containing dandelion root has improved liver function in people with hepatitis B.
The decoction is a traditional tonic and it strengthens the entire body, especially the liver and gallbladder, where it promotes the flow of bile, reduces inflammation of the bile duct and helps get rid of gallstones. This is due to its taraxacin. It’s good for chronic hepatitis, it reduces liver swelling and jaundice, and it helps indigestion caused by insufficient bile. Again, don’t use it with irritable stomach or bowel, have an acute inflammation, have been diagnosed with gallbladder disease (gallstones) or liver disease. It helps to strengthen the liver and gallbladder as a preventive to getting gallbladder/liver disease, but can be harmful if used after being diagnosed with either of them.
The root of the dandelion plant is believed to have mild laxative effects and is often used to improve digestion. Research suggests that dandelion root may improve the health and function of natural bacteria in the gastrointestinal tract.
Dandelion Root Tincture
First, gather yourself as much dandelion root as you want—a cup or two is probably enough to start. Clean your roots and slice them crosswise, relatively thin. Then put them in an appropriate size Bell or Mason jar (or whatever jar you happen to have) and cover with 100 proof vodka. Set the jar in a cool, dark place and within 8 weeks, you’ll have a very strong tincture that you can take a couple times a day by the dropperful (with water) as a health tonic.
Leaves
Collect dandelion leaves in early spring, when they’re the tastiest, before the flowers appear. Harvest again in late fall. After a frost, their protective bitterness disappears. Dandelions growing in rich, moist soil, with the broadest leaves and largest roots, are the best. Select the youngest individuals, and avoid all plants with flowers. Some people eat the greens from spring to fall, when they’re very bitter. Others boil out the summer bitterness (and water-soluble vitamins) out in two changes of water. It’s all a matter of preference.
Dandelion greens/leaves are wonderful in salads, sautéed or steamed. They taste like chicory and endive, with an intense heartiness overlying a bitter tinge.
People today have become condition to overly sweet or salty processed flavors, but in earlier times, people distinguished between good and bad bitterness. Mixed with other flavors, as in a salad, dandelions improve the flavor.
If you’re not used to the slight bitterness, cook them with sweet vegetables, especially sliced carrots and parsnips. Boiling dandelions in one or more changes of water makes them milder—a good introduction if you’re new to natural foods. Early spring is also the time for the crown—great sautéed, pickled, or in cooked vegetable dishes.
The leaves are more nutritious than anything you can buy. They’re higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc.
Vitamin P is a much needed vitamin that we don’t hear a lot about. It plays a big role in making sure that our bodies can properly absorb Vitamin C, and the 2 should be taken together. It’s bioflavonoid properties impact the condition of our blood by helping to ensure that our red blood cells and the blood platelets do not clump together. The vitamin also promotes capillary health as well, aiding in the proper function of the capillaries and also helping to prevent capillary bleeding. Bioflavonoids are not true vitamins, but they are often referred to as Vitamin P. The body cannot produce bioflavonoids, so they must be supplied in our diet. For anyone who seems to be deal with colds and minor ailments, VitaminP can be a great ally. Vitamin P is also great for anyone who is prone to bleeding gums, as it helps to prevent and to heal weak blood vessels in the gums. As it boosts the immune system, the vitamin is essential for strengthening the body’s natural defenses against viruses and infections. It is also a natural anti-inflammatory, as well as a natural and gentle diuretic. Vitamin P also helps those dealing with hypertension, allergies, wound healing and ulcers.
There are several substances that can drain Vitamin P from your system. Among the worst of these draining substances is tobacco smoking, followed closely by more than moderate alcohol consumption. Aspirin and a number of over the counter painkillers can also deplete the amount of Vitamin P in your system, as well as prescription antibiotics and cortisone.
Other good sources of Vitamin P (Bioflavonoids) are:
Water soluble means that it is dissolved in water and dispersed throughout the entire body, but are not stored in the body and need to be replenished daily.
Fat soluble means that these vitamins are usually absorbed in fat globules (called chylomicrons) that travel through the lymphatic system of the small intestines and into the general blood circulation within the body. These fat soluble vitamins, especially vitamins A and E, are then stored in body tissues and tend to remain there.
The following vitamins are all found in the dandelion:
Vitamin B1 (Thiamin)
Vitamin B1, also called thiamine. Since these vitamins are soluble in water they are dispersed throughout the body dissolved in fluid. They are not stored in the body to any appreciable extent and must be replenished every day. Their influence on the body lasts for 14-18 hours after ingestion after which their potency decreases.
All B vitamins, often referred to as B complex vitamins, assist and regulate carbohydrate, fat and protein metabolism. These are essential mechanisms which produce energy for the body. They also contribute to hemoglobin synthesis and red blood cell production which carries oxygen around the body. Furthermore, B complex vitamins help maintain muscle tone along the wall of the digestive tract and promote healthy skin, hair, eyes, mouth, liver and nervous system.
Importance of Vitamin B1 (Thiamin):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyessential for normal function of muscles, heart and nervous systemstabilizes the appetitepromotes growth and good muscle tone
Good sources of Vitamin B1 (Thiamin) are:beef kidney, liver, brown rice, whole grains (especially wheat germ).
Vitamin B2 – riboflavin
In addition to producing energy for the body, riboflavin also works as an antioxidant which means it helps the body deal with unstable chemicals called free radicals. Free radicals are produced by the body when food is converted into energy and will build up in the body over time. They increase the potential for damage to the body cells which is associated with the aging process and a general decline in the central nervous system and the immune system. Free Radicals are also thought to contribute to the development of various health conditions such as cancer, heart disease, and inflammation conditions like arthritis. Furthermore antioxidants can help to prevent the conversion of nitrates found in tobacco smoke, bacon, and some vegetables into cancer-causing substances.
Different forms or alternative names for Vitamin B2 (Riboflavin):riboflavinvitamin G
Importance of Vitamin B2 (Riboflavin):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyaids in the formation of antibodies and red blood cellshelps maintain good vision, skin, nails and hairalleviates eye fatiguemay prevent cataractsmay help combat migrainespromotes general health
Good sources of Vitamin B2 (Riboflavin) are:cheesechickenmilkwheat germ
Vitamin B5 or Pantothenic Acid
Vitamin B5 is critical to the manufacture of red blood cells as well as sex and stress-related hormones produced in the adrenal glands (small glands that sit above the kidneys). It is not only essential for the synthesis of hormones but also cholesterol and helps in cell building and the development of the central nervous system. Vitamin B5 is also important in maintaining a healthy digestive tract and it helps the body use other vitamins (particularly riboflavin) more effectively. It is sometimes referred to as an “anti-stress” vitamin because it is thought to enhance the activity of the immune system and improve the body’s ability to withstand stressful conditions and fights infections by aiding the process of building antibodies.
Importance of Vitamin B5 (Pantothenic acid):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyaids in the utilization of vitaminsimproves the body’s resistance to stresshelps in cell building and the development of the central nervous systemhelps the adrenal glandsfights infections by building antibodies
Good sources of Vitamin B5 are:eggs, milk, broccoli, yeast, lean beef
Vitamin B6 (Pyridoxine)
Vitamin B6 is important for the maintenance of the central nervous system and muscle cells. Furthermore, it aids in the removal of excess fluid of premenstrual women. It aids the production of DNA and RNA, the body’s genetic material and assists the formation of antibodies in the immune system. It reduces muscle spasms, leg cramps, hand numbness, nausea and stiffness of hands, and promotes healthy skin. Vitamins B12, B6, and B9 (folic acid) work closely together to control blood levels of the amino acid homocysteine. Elevated levels of this substance appear to be linked to heart disease. Vitamin B6 is also essential for normal brain development and function, since it aids the process of making important brain chemicals called neurotransmitters. Vitamins B6 also helps the balance of sodium and phosphorous in the body.
Importance of Vitamin B6 (Pyridoxine):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyaids in the formation of antibodiesmaintains the central nervous systemaids removal of excess fluid in premenstrual womenpromotes healthy skinreduces muscle spasms and crampsreduces hand numbness and stiffnesshelps maintain balance of sodium and phosphorous.
Good sources of Vitamin B6 (Pyridoxine) are:bananasavocadobeef liverricewheat germ
Vitamin B12 (Cobalamin)
Vitamin B12 is an important vitamin for maintaining healthy nerve cells and it aids in the production of DNA and RNA, the body’s genetic material. Vitamin B12 also works closely with vitamin B9 (folate) to regulate the formation of red blood cells and to help iron function properly in the body. Furthermore, vitamin B12 is needed for Calcium absorption. Deficiencies of vitamin B12 are usually caused by a lack of intrinsic factor, a substance that allows the body to absorb vitamin B12 from the digestive system. Such a deficiency can cause a range of symptoms such as fatigue, shortness of breath, diarrhea, nervousness, numbness or tingling sensation in the fingers and toes. People with the blood disorder pernicious anemia do not produce sufficient intrinsic factor and must take high doses of vitamin B12 to maintain their health. Vegetarians who follow a strict vegan or macrobiotic diet are also at risk of deficiency in Vitamin B12.
Importance of Vitamin B12 (Cobalamin):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyhelps formation and regeneration of red blood cells, thus helping prevent anemiamaintains a healthy nervous systempromotes growth in childrenneeded for Calcium absorptionimproves memorypromotes concentrationreduces heart disease risk
Good sources are:beef, blue cheese, eggs, mackerel, sardines
Vitamin C
Vitamin C promotes healthy cell development and proper calcium absorption. Large amounts of vitamin C are used by the body during any kind of healing process from an infection, disease, injury, or surgery. It also helps to repair and maintain healthy cartilage, bones, teeth and gums and assists in the prevention of blood clotting and bruising. It is required for the synthesis of collagen, the intercellular “cement” which holds tissues together and is used to make skin, scar tissue, tendons, ligaments, and blood vessels. Furthermore it prevents scurvy, builds resistance to infection and aids in the prevention and treatment of the common cold. Vitamin C will decrease the risk of getting certain cancers by 75%.
Importance of Vitamin C:essential for healthy teeth, gums and boneshelps heal wounds, scar tissue, and fracturesprevents scurvybuilds resistance to infectionaids in the prevention and treatment of the common coldgives strength to blood vesselsaids iron absorptionone of the major antioxidant nutrients
Good sources of Vitamin C:leafy green vegetables, citrus fruits, tomatoes, melons, berries
Vitamin E (Tocopherol)
Vitamin E is present in many foods, especially certain fats and oils. Vitamin E is also useful in preventing blood clots from forming. It promotes fertility and it reduces and prevents hot flushes in menopause. Vitamin E is also used as a skin treatment to help the skin look younger, promoting healing and cutting down the risk of scar tissue forming. Used on the skin it is also reported to help with eczema, skin ulcers, cold sores and shingles. Vitamin E is also essential for red blood cells and helps with cellular respiration and can increase stamina and endurance.
Vitamin E is a fat-soluble vitamin. A fat-soluble vitamin dissolves and remains in the fatty tissues of the body, reducing the need to ingest large quantities.
Importance of Vitamin E (Tocopherol)
major antioxidant nutrientretards cellular aging due to oxidationaids supply of oxygen to the blood alleviating fatiguehelps to bring nourishment to cellsstrengthens capillary wallsprotects red blood cells from destructive poisonsprevents and dissolves blood clotspromotes a healthy heart.
Good sources of Vitamin E (Tocopherol) are:
nuts, oils, spinach, sunflower seeds, whole grains
Vitamin D (Calciferol)
Vitamin D is a fat soluble vitamin.
Vitamin D is also known as the “sunshine vitamin,” since it is manufactured by the body after being exposed to sunshine. Ten to fifteen minutes of sunshine three times per week is sufficient to produce the body’s requirement of vitamin D. The liver and kidneys convert vitamin D from food sources or sunlight to its active form, calcitriol.
Vitamin D is essential for building and maintaining healthy bones because it helps maintain healthy levels of calcium and phosphorus. Vitamin D and calcium are involved in many body functions, including keeping the immune and nervous systems healthy. Calcium is also the principal element in bone, and can only be absorbed by the body when vitamin D is present.
Importance of Vitamin D (Calciferol):improves absorption and utilization of calcium and phosphorousrequired for bone and teeth formationmaintains a stable nervous systemmaintains a healthy heart
Good sources of Vitamin D (Calciferol) are:sardines, salmon, tuna, liver, egg yolk
Inositol
Inositol is a soluble nutrient that is part of the vitamin B complex. It is necessary for the formation of lecithin and aids in the transport and breakdown of fats. Inositol helps reduce blood cholesterol and helps prevent thinning hair. Most dietary inositol is in the form of phytate.
Good sources of Inositol are:beansnutswheat branoranges
Deficiency of Inositol may cause:high blood cholesterolconstipationeczemahair loss
Potassium
Potassium works with sodium to regulate the body’s waste balance and normalize heart rhythms. It is needed for many functions such as growth, building muscles and transmission of nerve impulses.
Potassium is lost in excessive sweating and urine and so foods like bananas are important for sports. Furthermore, if you are suffering from vomiting or diarrhea you may require more potassium. It preserves proper alkalinity of body fluids and assists in reducing high blood pressure along with promoting healthy skin. Potassium also stimulates the kidneys to eliminate poisonous body wastes.
Importance of Potassium:classified as an electrolyteinvolved in both electrical and cellular functions
Good sources of Potassium are:fruitfishwhole grains
Deficiency of Potassium may cause:poor reflexesnervous disordersrespiratory failurecardiac arrestmuscle damage
Adequate Intake (AI) for Potassium:children 1-3 yrs 3.0 gchildren 4-8 yrs 3.8 gchildren 9-13 yrs 4.5 gMales 14-70+ yrs 4.7 gFemales 14-70+ yrs 4.7 gPregnancy 19-50 yrs 4.7 gLactation 19-50 yrs 5.1 g
Phosphorus
Phosphorous is involved in bone and teeth formation as well as metabolism, kidney function, cell growth and heart muscle contraction. It not only helps in conversion of food to energy (it is crucial in the production of ATP, a molecule the body uses to store energy) but also in vitamin utilization particularly with the B-vitamins.
Cell membranes are composed largely of phospholipids. The inorganic constituents of bone are primarily a calcium phosphate salt called hydroxyapatite.
Good sources of Phosphorus are:meatfisheggsmilk
Deficiency of Phosphorus may cause:irregular breathing fatigue anxiety skin sensitivity changes in body weight
Magnesium
Magnesium plays an important role in regulating the neuromuscular activity of the heart. Where calcium stimulates the muscles, magnesium is used to relax the muscles. It aids the formation of bone and teeth and assists the absorption of calcium and potassium. Magnesium maintains normal heart rhythm and is needed for cellular metabolism and the production of energy through its help with enzyme activity. It also assists the parathyroid gland to process vitamin D, and a shortage here can cause absorption problems with calcium.
Good sources of Magnesium are:fish, apples, bananas, whole grain cereals
Zinc
It is an antioxidant nutrient necessary for protein synthesis, wound healing and vital for the development of the reproductive organs, prostate functions and male hormone activity. It is necessary for a healthy immune system, and is also of use in fighting skin problems such as acne, boils and sore throats. It maintains the body’s alkaline balance and helps in normal tissue function. Zinc also aids in the digestion and metabolism of phosphorus.
Good sources of Zinc are:meatpoultryfishnutseggs
Deficiency of Zinc may cause:delayed sexual maturityprolonged healing woundswhite spots on finger nailsretarded growthstretch marksfatiguedecreased alertnesssusceptibility to infections
Dandelion leaf infusion is a great addition to your meals. Its bitter elements encourage the production of proper levels of hydrochloric acid and digestive enzymes. All the digestive glands and organs respond to this herb’s stimulation. Even after the plant gets bitter, a strong infusion, is rich in vitamins and minerals, and helps people who are run-down. Even at it’s most bitter it never becomes intolerable.
The leaf’s white, milky sap removes warts, moles, pimples, calluses, sores and soothes bee stings and blisters.
American Indians use it to treat kidney disease, indigestion, and heartburn and Traditional Chinese Medicine (TCM) uses dandelion in combination with other medicines to treat hepatitis and upper respiratory tract infections, including bronchitis and pneumonia. Women that suffer from premenstrual syndrome may find that the diuretic action of dandelion helps relieve symptoms of bloating and water weight gain.
Dandelions are also good for the bladder, spleen, pancreas, stomach and intestines. It’s recommended for stressed-out, internally sluggish, and sedentary people. Anyone who’s a victim of excessive fat, white flour, and concentrated sweeteners could benefit from a daily cup of dandelion tea.
Unlike most other seeds, dandelions’ can germinate without long periods of dormancy. To further increase reproductive efficiency, the plant has given up sex: The seeds can develop without cross-fertilization, so a flower can fertilize itself. This lets it foil the gardener by dispersing seeds as early as the day after the flower opens.
Put those pesky dandelion’s in the yard to good use—dry the flowers and leaves yourself and use them in the bath to treat yeast infections, or to make your own dandelion tea (steep about 1 tablespoon of dried leaves in 1 cup hot water). Dandelion is also available at most health food stores in capsules, tinctures, and powdered form
Dandelion is generally regarded as safe, but some people report allergic or asthmatic reaction to this herb. People that are allergic to chamomile, chrysanthemums, yarrow, feverfew, ragweed, sunflower, daisies, may be allergic to dandelion.
Dandelion is not recommended for patients with liver or gallbladder disease because of the traditional belief that dandelion stimulates bile secretion, although there are no studies of animals or humans that support this belief.
Coffee Substitute
If you’re looking for a good coffee substitute, here’s one to try.
First, harvest some dandelion roots (late summer roots are the most ‘fat’ and full of healthful properties). Don’t try to air dry them as they apparently are attractive to bugs and such, and don’t dry well using slower methods. But if you dry them in the oven at about 200 degrees for an hour or two, they’ll be ready quickly and won’t lose much of their nutrient properties. Then, simply grind them like coffee, and use as you would regular coffee
Dandelion may be used for a wide range of conditions requiring mild diuretic treatment, such as poor digestion, liver disorders, and high blood pressure. One advantage of dandelion is that dandelion is a source of potassium, a nutrient often lost through the use of other natural and synthetic diuretics.
Parts of the Dandelion
Dandelion leaves produce a diuretic effect while the roots act as an antiviral agent, appetite stimulant, digestive aid, and may help promote gastrointestinal health. Dandelion flower has antioxidant properties. Dandelion may also help improve the immune system.
Flowers
The tops should be cut on a dry day, when free of rain or dew, and all insect-eaten or stained leaves rejected.
You can eat dandelion flowers or use them to make homemade dandelion wine. Collect them in a sunny meadow, just before mid-spring, when the most flowers bloom. Some continue to flower right into the fall. Use only the flower’s yellow parts. The green sepals at the flower’s base are bitter.
The flowers add color, texture, and an unusual bittersweet flavor to salads. I love sautéing them for about 20 minutes with onions and garlic in olive oil. You can also dip them in batter and fry them into fritters, or steam them with other vegetables. They have a meaty texture that contrasts with other lighter vegetables in a stir-fry dish or a casserole.
Dandelion flowers also have medicinal properties.
They are an excellent source of lecithin, a nutrient that elevates the brain’s acetylcholine, a substance that helps maintain brain function and may play a role in slowing or even stopping the progression of Alzheimer’s disease.
Lecithin also helps the body maintain good liver function, so it is no surprise that dandelion is widely recommended for liver detoxification. However, some medical experts warn us that if we have been diagnosed with gallbladder or liver disease we should refrain from using dandelion.
Laboratory studies have shown that dandelion flower extract has antioxidant properties, and may even help inhibit tumor growth.
It is a diuretic, tonic and slightly aperient. It is a general stimulant to the system, but especially to the urinary organs, and is chiefly used in kidney and liver disorders. And remember, there is a slight difference between a disorder (which means that something is just slightly out of whack) and a disease (which usually means that the organ has already been overtaken by some invader.
Not being poisonous, quite big doses of its preparations may be taken.
A tincture made from the tops may be taken in doses of 10 to 15 drops in a spoonful of water, three times daily.
Dandelion Top Tincture
In fact, you can use these instructions to make a tincture out of almost any herb, not just dandelion.
First, gather yourself as much dandelion flowers as you want—a cup or two is probably enough to start. Clean your flowers. Then put them in an appropriate size Bell or Mason jar (or whatever jar you happen to have) and cover with 100 proof vodka. Set the jar in a cool, dark place and within 8 weeks, you’ll have a very strong tincture that you can take a couple times a day by the dropperful (with water) as a health tonic.
The decoction may be made by boiling 1 pint of the sliced root in 20 parts of water for 15 minutes, straining this when cold and sweetening with brown sugar or honey. A small teacupful may be taken once or twice a day.
Dandelion is used as a bitter tonic in atonic dyspepsia, and as a mild laxative in habitual constipation. When the stomach is irritated and where active treatment would do more harm than good, the decoction or extract of Dandelion administered three or four times a day, will often prove a valuable remedy. It has a good effect in increasing the appetite and promoting digestion.
Roots
The taproot is edible all year, but is best from late fall to early spring. You can use it as a cooked vegetable, especially in soups. Although not as tasty as many other wild root vegetables, It’s not bad. Only large, fleshy and well-formed roots should be collected.
Dig the roots up in wet weather, but not during frost, which materially lessens the activity of the roots. Avoid breaking the roots, using a long trowel or a fork, lifting steadily and carefully. Shake off as much of the dirt as possible and then clean the roots. The easiest way is to leave them in a basket in a running stream so that the water covers them for about an hour, or shake them, bunched together, in a tank of clean water. Cut off the crowns of leaves, but be careful in so doing not to leave any scales on the top. Do not cut or slice the roots or the valuable milky juice on which their medicinal value depends will be wasted.
The roots are not generally collected until October when the harvest is over. The roots gathered in this month have stored up their food reserve of Inulin.
Inulin-– Inulin is recommended sometimes for diabetics; it has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. Despite the similarity of its name to insulin, inulin has no connection with that hormone either chemically or through physiological activity.
The medicinal properties of the root are greater when harvested in the fall as opposed to spring or summer harvest. Inulin is soluble in hot water, the solid extract if made by boiling the root, often contains a large quantity of it, which is deposited in the extract as it cools.
The roots are generally dried whole, but the largest ones can be cut crosswise into pieces 3 to 6 inches long. Air drying usually takes up to 2 weeks as opposed to oven or electric dehydrating at a temp of 200 F, can only take a few hours or via an electric dehydrator, which can take as long as 3 days. I don’t recommend air drying because many insects are attracted to the dandelion root. When finished, the roots should be hard and brittle enough to snap, and the inside of the roots white, not grey.
The roots should be kept in a dry place after drying, to avoid mold, preferably in tins to prevent the attacks of moths and beetles. You can also store them in airtight bags or canning jars. You can tape a bay leaf to the top of the canning jar lid, on the side that faces into the jar, and it will help to repel bugs. Dried Dandelion is exceedingly liable to the attacks of maggots and should not be kept beyond one season.
The root contains no starch, but early in the year contains much uncrystallizable sugar and laevulin, which differs from Inulin in that it is soluble in cold water. This diminishes in quantity during the summer and becomes Inulin in the autumn. The root may contain as much as 24 per cent. In the fresh root, the Inulin is present in the cell-sap, but in the dry root it occurs as an amorphodus, transparent solid, which is only slightly soluble in cold water, but soluble in hot water.
Pre-boiling and changing the water, or long, slow simmering mellows the root. Sweet vegetables best complement dandelion roots. Sautéing the roots in olive oil also improves them, creating a robust flavor.
Dandelion root is one of the safest and most popular herbal remedies. Again because of the inulin, it has been proven to help mature-onset diabetes, and is used for treating hypoglycemia (low blood sugar). An herbal preparation containing dandelion root has improved liver function in people with hepatitis B.
The decoction is a traditional tonic and it strengthens the entire body, especially the liver and gallbladder, where it promotes the flow of bile, reduces inflammation of the bile duct and helps get rid of gallstones. This is due to its taraxacin. It’s good for chronic hepatitis, it reduces liver swelling and jaundice, and it helps indigestion caused by insufficient bile. Again, don’t use it with irritable stomach or bowel, have an acute inflammation, have been diagnosed with gallbladder disease (gallstones) or liver disease. It helps to strengthen the liver and gallbladder as a preventive to getting gallbladder/liver disease, but can be harmful if used after being diagnosed with either of them.
The root of the dandelion plant is believed to have mild laxative effects and is often used to improve digestion. Research suggests that dandelion root may improve the health and function of natural bacteria in the gastrointestinal tract.
Dandelion Root Tincture
First, gather yourself as much dandelion root as you want—a cup or two is probably enough to start. Clean your roots and slice them crosswise, relatively thin. Then put them in an appropriate size Bell or Mason jar (or whatever jar you happen to have) and cover with 100 proof vodka. Set the jar in a cool, dark place and within 8 weeks, you’ll have a very strong tincture that you can take a couple times a day by the dropperful (with water) as a health tonic.
Leaves
Collect dandelion leaves in early spring, when they’re the tastiest, before the flowers appear. Harvest again in late fall. After a frost, their protective bitterness disappears. Dandelions growing in rich, moist soil, with the broadest leaves and largest roots, are the best. Select the youngest individuals, and avoid all plants with flowers. Some people eat the greens from spring to fall, when they’re very bitter. Others boil out the summer bitterness (and water-soluble vitamins) out in two changes of water. It’s all a matter of preference.
Dandelion greens/leaves are wonderful in salads, sautéed or steamed. They taste like chicory and endive, with an intense heartiness overlying a bitter tinge.
People today have become condition to overly sweet or salty processed flavors, but in earlier times, people distinguished between good and bad bitterness. Mixed with other flavors, as in a salad, dandelions improve the flavor.
If you’re not used to the slight bitterness, cook them with sweet vegetables, especially sliced carrots and parsnips. Boiling dandelions in one or more changes of water makes them milder—a good introduction if you’re new to natural foods. Early spring is also the time for the crown—great sautéed, pickled, or in cooked vegetable dishes.
The leaves are more nutritious than anything you can buy. They’re higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc.
Vitamin P is a much needed vitamin that we don’t hear a lot about. It plays a big role in making sure that our bodies can properly absorb Vitamin C, and the 2 should be taken together. It’s bioflavonoid properties impact the condition of our blood by helping to ensure that our red blood cells and the blood platelets do not clump together. The vitamin also promotes capillary health as well, aiding in the proper function of the capillaries and also helping to prevent capillary bleeding. Bioflavonoids are not true vitamins, but they are often referred to as Vitamin P. The body cannot produce bioflavonoids, so they must be supplied in our diet. For anyone who seems to be deal with colds and minor ailments, VitaminP can be a great ally. Vitamin P is also great for anyone who is prone to bleeding gums, as it helps to prevent and to heal weak blood vessels in the gums. As it boosts the immune system, the vitamin is essential for strengthening the body’s natural defenses against viruses and infections. It is also a natural anti-inflammatory, as well as a natural and gentle diuretic. Vitamin P also helps those dealing with hypertension, allergies, wound healing and ulcers.
There are several substances that can drain Vitamin P from your system. Among the worst of these draining substances is tobacco smoking, followed closely by more than moderate alcohol consumption. Aspirin and a number of over the counter painkillers can also deplete the amount of Vitamin P in your system, as well as prescription antibiotics and cortisone.
Other good sources of Vitamin P (Bioflavonoids) are:
- apricots
- cherries
- paprika
- grapefruit
- lemons
- citrus fruits
- green peppers
- grapes
- strawberries
- black currants
- prunes
- leafy vegetables
Water soluble means that it is dissolved in water and dispersed throughout the entire body, but are not stored in the body and need to be replenished daily.
Fat soluble means that these vitamins are usually absorbed in fat globules (called chylomicrons) that travel through the lymphatic system of the small intestines and into the general blood circulation within the body. These fat soluble vitamins, especially vitamins A and E, are then stored in body tissues and tend to remain there.
The following vitamins are all found in the dandelion:
Vitamin B1 (Thiamin)
Vitamin B1, also called thiamine. Since these vitamins are soluble in water they are dispersed throughout the body dissolved in fluid. They are not stored in the body to any appreciable extent and must be replenished every day. Their influence on the body lasts for 14-18 hours after ingestion after which their potency decreases.
All B vitamins, often referred to as B complex vitamins, assist and regulate carbohydrate, fat and protein metabolism. These are essential mechanisms which produce energy for the body. They also contribute to hemoglobin synthesis and red blood cell production which carries oxygen around the body. Furthermore, B complex vitamins help maintain muscle tone along the wall of the digestive tract and promote healthy skin, hair, eyes, mouth, liver and nervous system.
Importance of Vitamin B1 (Thiamin):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyessential for normal function of muscles, heart and nervous systemstabilizes the appetitepromotes growth and good muscle tone
Good sources of Vitamin B1 (Thiamin) are:beef kidney, liver, brown rice, whole grains (especially wheat germ).
Vitamin B2 – riboflavin
In addition to producing energy for the body, riboflavin also works as an antioxidant which means it helps the body deal with unstable chemicals called free radicals. Free radicals are produced by the body when food is converted into energy and will build up in the body over time. They increase the potential for damage to the body cells which is associated with the aging process and a general decline in the central nervous system and the immune system. Free Radicals are also thought to contribute to the development of various health conditions such as cancer, heart disease, and inflammation conditions like arthritis. Furthermore antioxidants can help to prevent the conversion of nitrates found in tobacco smoke, bacon, and some vegetables into cancer-causing substances.
Different forms or alternative names for Vitamin B2 (Riboflavin):riboflavinvitamin G
Importance of Vitamin B2 (Riboflavin):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyaids in the formation of antibodies and red blood cellshelps maintain good vision, skin, nails and hairalleviates eye fatiguemay prevent cataractsmay help combat migrainespromotes general health
Good sources of Vitamin B2 (Riboflavin) are:cheesechickenmilkwheat germ
Vitamin B5 or Pantothenic Acid
Vitamin B5 is critical to the manufacture of red blood cells as well as sex and stress-related hormones produced in the adrenal glands (small glands that sit above the kidneys). It is not only essential for the synthesis of hormones but also cholesterol and helps in cell building and the development of the central nervous system. Vitamin B5 is also important in maintaining a healthy digestive tract and it helps the body use other vitamins (particularly riboflavin) more effectively. It is sometimes referred to as an “anti-stress” vitamin because it is thought to enhance the activity of the immune system and improve the body’s ability to withstand stressful conditions and fights infections by aiding the process of building antibodies.
Importance of Vitamin B5 (Pantothenic acid):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyaids in the utilization of vitaminsimproves the body’s resistance to stresshelps in cell building and the development of the central nervous systemhelps the adrenal glandsfights infections by building antibodies
Good sources of Vitamin B5 are:eggs, milk, broccoli, yeast, lean beef
Vitamin B6 (Pyridoxine)
Vitamin B6 is important for the maintenance of the central nervous system and muscle cells. Furthermore, it aids in the removal of excess fluid of premenstrual women. It aids the production of DNA and RNA, the body’s genetic material and assists the formation of antibodies in the immune system. It reduces muscle spasms, leg cramps, hand numbness, nausea and stiffness of hands, and promotes healthy skin. Vitamins B12, B6, and B9 (folic acid) work closely together to control blood levels of the amino acid homocysteine. Elevated levels of this substance appear to be linked to heart disease. Vitamin B6 is also essential for normal brain development and function, since it aids the process of making important brain chemicals called neurotransmitters. Vitamins B6 also helps the balance of sodium and phosphorous in the body.
Importance of Vitamin B6 (Pyridoxine):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyaids in the formation of antibodiesmaintains the central nervous systemaids removal of excess fluid in premenstrual womenpromotes healthy skinreduces muscle spasms and crampsreduces hand numbness and stiffnesshelps maintain balance of sodium and phosphorous.
Good sources of Vitamin B6 (Pyridoxine) are:bananasavocadobeef liverricewheat germ
Vitamin B12 (Cobalamin)
Vitamin B12 is an important vitamin for maintaining healthy nerve cells and it aids in the production of DNA and RNA, the body’s genetic material. Vitamin B12 also works closely with vitamin B9 (folate) to regulate the formation of red blood cells and to help iron function properly in the body. Furthermore, vitamin B12 is needed for Calcium absorption. Deficiencies of vitamin B12 are usually caused by a lack of intrinsic factor, a substance that allows the body to absorb vitamin B12 from the digestive system. Such a deficiency can cause a range of symptoms such as fatigue, shortness of breath, diarrhea, nervousness, numbness or tingling sensation in the fingers and toes. People with the blood disorder pernicious anemia do not produce sufficient intrinsic factor and must take high doses of vitamin B12 to maintain their health. Vegetarians who follow a strict vegan or macrobiotic diet are also at risk of deficiency in Vitamin B12.
Importance of Vitamin B12 (Cobalamin):key role in metabolism of carbohydrates, fat and proteinassists production of energy within the bodyhelps formation and regeneration of red blood cells, thus helping prevent anemiamaintains a healthy nervous systempromotes growth in childrenneeded for Calcium absorptionimproves memorypromotes concentrationreduces heart disease risk
Good sources are:beef, blue cheese, eggs, mackerel, sardines
Vitamin C
Vitamin C promotes healthy cell development and proper calcium absorption. Large amounts of vitamin C are used by the body during any kind of healing process from an infection, disease, injury, or surgery. It also helps to repair and maintain healthy cartilage, bones, teeth and gums and assists in the prevention of blood clotting and bruising. It is required for the synthesis of collagen, the intercellular “cement” which holds tissues together and is used to make skin, scar tissue, tendons, ligaments, and blood vessels. Furthermore it prevents scurvy, builds resistance to infection and aids in the prevention and treatment of the common cold. Vitamin C will decrease the risk of getting certain cancers by 75%.
Importance of Vitamin C:essential for healthy teeth, gums and boneshelps heal wounds, scar tissue, and fracturesprevents scurvybuilds resistance to infectionaids in the prevention and treatment of the common coldgives strength to blood vesselsaids iron absorptionone of the major antioxidant nutrients
Good sources of Vitamin C:leafy green vegetables, citrus fruits, tomatoes, melons, berries
Vitamin E (Tocopherol)
Vitamin E is present in many foods, especially certain fats and oils. Vitamin E is also useful in preventing blood clots from forming. It promotes fertility and it reduces and prevents hot flushes in menopause. Vitamin E is also used as a skin treatment to help the skin look younger, promoting healing and cutting down the risk of scar tissue forming. Used on the skin it is also reported to help with eczema, skin ulcers, cold sores and shingles. Vitamin E is also essential for red blood cells and helps with cellular respiration and can increase stamina and endurance.
Vitamin E is a fat-soluble vitamin. A fat-soluble vitamin dissolves and remains in the fatty tissues of the body, reducing the need to ingest large quantities.
Importance of Vitamin E (Tocopherol)
major antioxidant nutrientretards cellular aging due to oxidationaids supply of oxygen to the blood alleviating fatiguehelps to bring nourishment to cellsstrengthens capillary wallsprotects red blood cells from destructive poisonsprevents and dissolves blood clotspromotes a healthy heart.
Good sources of Vitamin E (Tocopherol) are:
nuts, oils, spinach, sunflower seeds, whole grains
Vitamin D (Calciferol)
Vitamin D is a fat soluble vitamin.
Vitamin D is also known as the “sunshine vitamin,” since it is manufactured by the body after being exposed to sunshine. Ten to fifteen minutes of sunshine three times per week is sufficient to produce the body’s requirement of vitamin D. The liver and kidneys convert vitamin D from food sources or sunlight to its active form, calcitriol.
Vitamin D is essential for building and maintaining healthy bones because it helps maintain healthy levels of calcium and phosphorus. Vitamin D and calcium are involved in many body functions, including keeping the immune and nervous systems healthy. Calcium is also the principal element in bone, and can only be absorbed by the body when vitamin D is present.
Importance of Vitamin D (Calciferol):improves absorption and utilization of calcium and phosphorousrequired for bone and teeth formationmaintains a stable nervous systemmaintains a healthy heart
Good sources of Vitamin D (Calciferol) are:sardines, salmon, tuna, liver, egg yolk
Inositol
Inositol is a soluble nutrient that is part of the vitamin B complex. It is necessary for the formation of lecithin and aids in the transport and breakdown of fats. Inositol helps reduce blood cholesterol and helps prevent thinning hair. Most dietary inositol is in the form of phytate.
Good sources of Inositol are:beansnutswheat branoranges
Deficiency of Inositol may cause:high blood cholesterolconstipationeczemahair loss
Potassium
Potassium works with sodium to regulate the body’s waste balance and normalize heart rhythms. It is needed for many functions such as growth, building muscles and transmission of nerve impulses.
Potassium is lost in excessive sweating and urine and so foods like bananas are important for sports. Furthermore, if you are suffering from vomiting or diarrhea you may require more potassium. It preserves proper alkalinity of body fluids and assists in reducing high blood pressure along with promoting healthy skin. Potassium also stimulates the kidneys to eliminate poisonous body wastes.
Importance of Potassium:classified as an electrolyteinvolved in both electrical and cellular functions
Good sources of Potassium are:fruitfishwhole grains
Deficiency of Potassium may cause:poor reflexesnervous disordersrespiratory failurecardiac arrestmuscle damage
Adequate Intake (AI) for Potassium:children 1-3 yrs 3.0 gchildren 4-8 yrs 3.8 gchildren 9-13 yrs 4.5 gMales 14-70+ yrs 4.7 gFemales 14-70+ yrs 4.7 gPregnancy 19-50 yrs 4.7 gLactation 19-50 yrs 5.1 g
Phosphorus
Phosphorous is involved in bone and teeth formation as well as metabolism, kidney function, cell growth and heart muscle contraction. It not only helps in conversion of food to energy (it is crucial in the production of ATP, a molecule the body uses to store energy) but also in vitamin utilization particularly with the B-vitamins.
Cell membranes are composed largely of phospholipids. The inorganic constituents of bone are primarily a calcium phosphate salt called hydroxyapatite.
Good sources of Phosphorus are:meatfisheggsmilk
Deficiency of Phosphorus may cause:irregular breathing fatigue anxiety skin sensitivity changes in body weight
Magnesium
Magnesium plays an important role in regulating the neuromuscular activity of the heart. Where calcium stimulates the muscles, magnesium is used to relax the muscles. It aids the formation of bone and teeth and assists the absorption of calcium and potassium. Magnesium maintains normal heart rhythm and is needed for cellular metabolism and the production of energy through its help with enzyme activity. It also assists the parathyroid gland to process vitamin D, and a shortage here can cause absorption problems with calcium.
Good sources of Magnesium are:fish, apples, bananas, whole grain cereals
Zinc
It is an antioxidant nutrient necessary for protein synthesis, wound healing and vital for the development of the reproductive organs, prostate functions and male hormone activity. It is necessary for a healthy immune system, and is also of use in fighting skin problems such as acne, boils and sore throats. It maintains the body’s alkaline balance and helps in normal tissue function. Zinc also aids in the digestion and metabolism of phosphorus.
Good sources of Zinc are:meatpoultryfishnutseggs
Deficiency of Zinc may cause:delayed sexual maturityprolonged healing woundswhite spots on finger nailsretarded growthstretch marksfatiguedecreased alertnesssusceptibility to infections
Dandelion leaf infusion is a great addition to your meals. Its bitter elements encourage the production of proper levels of hydrochloric acid and digestive enzymes. All the digestive glands and organs respond to this herb’s stimulation. Even after the plant gets bitter, a strong infusion, is rich in vitamins and minerals, and helps people who are run-down. Even at it’s most bitter it never becomes intolerable.
The leaf’s white, milky sap removes warts, moles, pimples, calluses, sores and soothes bee stings and blisters.
American Indians use it to treat kidney disease, indigestion, and heartburn and Traditional Chinese Medicine (TCM) uses dandelion in combination with other medicines to treat hepatitis and upper respiratory tract infections, including bronchitis and pneumonia. Women that suffer from premenstrual syndrome may find that the diuretic action of dandelion helps relieve symptoms of bloating and water weight gain.
Dandelions are also good for the bladder, spleen, pancreas, stomach and intestines. It’s recommended for stressed-out, internally sluggish, and sedentary people. Anyone who’s a victim of excessive fat, white flour, and concentrated sweeteners could benefit from a daily cup of dandelion tea.
Unlike most other seeds, dandelions’ can germinate without long periods of dormancy. To further increase reproductive efficiency, the plant has given up sex: The seeds can develop without cross-fertilization, so a flower can fertilize itself. This lets it foil the gardener by dispersing seeds as early as the day after the flower opens.
Put those pesky dandelion’s in the yard to good use—dry the flowers and leaves yourself and use them in the bath to treat yeast infections, or to make your own dandelion tea (steep about 1 tablespoon of dried leaves in 1 cup hot water). Dandelion is also available at most health food stores in capsules, tinctures, and powdered form
Dandelion is generally regarded as safe, but some people report allergic or asthmatic reaction to this herb. People that are allergic to chamomile, chrysanthemums, yarrow, feverfew, ragweed, sunflower, daisies, may be allergic to dandelion.
Dandelion is not recommended for patients with liver or gallbladder disease because of the traditional belief that dandelion stimulates bile secretion, although there are no studies of animals or humans that support this belief.
Coffee Substitute
If you’re looking for a good coffee substitute, here’s one to try.
First, harvest some dandelion roots (late summer roots are the most ‘fat’ and full of healthful properties). Don’t try to air dry them as they apparently are attractive to bugs and such, and don’t dry well using slower methods. But if you dry them in the oven at about 200 degrees for an hour or two, they’ll be ready quickly and won’t lose much of their nutrient properties. Then, simply grind them like coffee, and use as you would regular coffee
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