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Dandelion -- Medicinal Herb and Coffee Substitute (OT)

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

I wrote:
>> The roots are a superb herb you can harvest and dry and use as an herb, or
>roast and use as a coffee substitute or extender.

jallan977 
>   Now that sounds interesting.  If not like chickory I would like to hear
>more about it.

Sorry for the delay in responding. Needed to find both the time and
inclination to dig into my herbals a bit. I don't quite know what you mean
by "if not like chicory" -- ??

The following is from an herbal I have by John Lust. It's probably more
info than you're interested in, but I think it's useful to take a look at
the whole thing.

DANDELION
Properties and Uses:
Aperient [a mild stimulant for the bowels, a gentle purgative], 
cholagogue [increases the flow of bile into the intestines], 
diuretic [increases the secretion and expulsion of urine], 
stomachic [strengthens, stimulates or tones the stomach], 
tonic [strenghens or invigorates organs or the entire organism]. 

Dandelion has two particularly important uses: to promote the formation of
bile and to remove excess water from the body in edemous conditions
resulting from liver problems. The root especially affects all forms of
secretion and excretion from the body. By acting to remove poisons from the
body, it acts as a tonic and stimulant as well. The fresh juice is most
effective but dandelion is also prepared as a tea. Lukewarm dandelion tea
has been recommended for dyspepsia with constipation, fever, insomnia, and
hypochondria. An infusion [basically a tea] of the fresh root is said to be
good for gallstones, jaundice and other liver problems. Dandelion leaves
are popular and healthful as salad greens, especially in springtime. For
chronic rheumatism, gout and stiff joints, follow an eight-week dandelion
cure as described below.

Preparation and Dosage:
Use the whole plant before it flowers, the leaves during flowering, and the
root alone in the fall.

Infusion: Steep 2 tsp plant or root in 1 cup boiling water. Take 1/2 to 1
cup a day, lukewarm or cold.

Decoction: Use 4 oz. fesh plant with 2 pints water; boil down gently to 1
pint and strain. Take 3 tbsp., six times a day.

Cold Extract: Use 2 tsp plant with 1 cup water; let stand for 8 hours.

Juice: For a spring tonic, take 1 tsp juice pressed from the leaves in
milk, one to three times a day. An electric vegetable juicer is helpful.

Dandelion Cure: Use 2 tsp fresh root and leaves with 1/2 cup water; boil
briefly and then steep for 15 minutes. Take 1/2 cup, morning and evening.
In addition, take 1 to 2 glasses of water with 3 tbsp. juice (pressed from
root and leaves) per glass. Use dandelion leaves in salad.
-------------------------------------

Here's some text from an herbal by Humbart Santillo:

Dandelion is both a nutritive herb and one of nature's best medicines. Its
main influence is upon the liver and it is an excellent blood purifier for
conditions such as exzema, dropsy and diabetes. Because of its high content
of mineral[s}, it is used to treat anemia. It is good for enlargement of
liver and for pancreas and spleen problems. Always use dandelion root when
treating hepatitis and jaundice. It will increase the flow of urine and is
good in kidney formulas. The roasted root is a coffee substitute.

-------------------------------------------------------

>   Hmm How would you use the root/herb.  Dried and ground as coffee.

These two entries confirmed that my memory about harvesting the root in the
fall (unless using fresh root as described above). Typically, the reason
for fall harvest of roots is that the plant has had the opportunity to
uptake all those nutrients during the growing season.

While neither gave specific directions for drying the root, typically one
would slice it thinly and spread out to dry, or use a dehydrator. Once
dried, you can grind it with a coffee grinder. I have a little eletric one
that works great (made by Braun, IIRC, tho I've had it for quite some time
and don't know if it's still available).

>> So, care to share that dandelion wine recipe?
>
>   I was searching the net yesterday and come up with lots of dandelion
>sites.  

Well, thanks for sharing.

Patricia


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