You probably think of them as a pesky weed, ruining the nice, clean look of your lawn and popping up all over the place destroying the uniform symmetry of your flower borders. But there’s no denying, there’s something endearing about these bright, fluffy little beauties! I came home to a garden full of them this week.
Dandelions have been used for thousands of years because of their medicinal properties. Their flowers, leaves and roots are all edible and hold individual benefits which can aid with a range of medical complaints including anaemia, scurvy, skin problems, blood disorders, and depression. Dandelions, being diuretic in nature, promote urination, they’re brilliant at preventing urine infections.
Dandelions also acts as a mild laxative, they’re a great liver and kidney cleanser and contain pectin which is known to remove heavy metal toxins from the body and gently coat the gut to prevent toxic leak. They’re full of protein, more than spinach! And they’re a rich source of beta-carotene which we convert into vitamin A. Dandelions are also rich in vitamin C, fibre, potassium, iron, calcium, magnesium, zinc, and phosphorus. They’re a good plant to get B complex vitamins, trace minerals and vitamin D from.
Rather than mow the blooms down when you’re cutting your lawn this weekend it’s worth plucking and saving a few. I have some delicious dandelion recipes coming up on next weeks blog, including Sweet Potato and Dandelion Bread and Dandelion Nut Butter Cookies.
Pretty, delicious and super beneficial.