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Spring Dandelion Tonic and Cleanse

Submitted by on Thursday, 29 April 2010No Comment

Blooming dandelionAs an herbal remedy, dandelion is famous for helping the liver and gallbladder. The traditional spring cleanse coincides with dandelion season, and if you have an organic lawn, you most likely can go outside and gather your dandelions right in front of your house. Harvest roots especially in the fall. You can also buy the root at health food stores.

You’ll get the most from your dandelions if you use leaves, flowers, and roots. Dandelion salads made with the greens will bring lots of vitamin C to your plate. Tea made from dandelion roots is a strong tonic.

Dandelion Root Tea Simple

1 teaspoon dandelion root

Steep the root in one cup of boiling water. Cool enough to drink. Herbalists recommend not to sweeten the tea, but drink as it is, in its full bitterness.

Dandelion Tonic Two
Makes 1 1/2 cup
1-cup tomato or V-8 juice
1 teaspoon lemon or lime juice
1/2 cup strong dandelion root tea
1 tablespoon chopped fresh parsley
Worcestershire sauce to taste

Combine ingredients, shake or stir to blend.
Combine all the ingredients in a blender and blend until smooth

Dandelion Buds and Butter

A large handfull or two of small flower buds

Boil water on the stove and drop the buds into the water until tender. Drain well, then saute in a small amount of butter. Add salt, pepper, and lemon juice to taste.

By Annie B. Bond, the best-selling and award-winning author of five healthy/green living books, including Better Basics for the Home (Three Rivers Press, 1999), Home Enlightenment, Clean & Green (1990), and most recently True Food (National Geographic, 2010 and winner of Gourmand Awards Best Health and Nutrition Cookbook in the World). She has authored literally thousands of articles and was named “the foremost expert on green living” by Body & Soul magazine (2009).

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