COMMON DANDELION - TARAXACUM OFFICINALE
COMMON DANDELION - TARAXACUM OFFICINALE
Local name: ბაბუაწვერა
Where to find it: all regions of Georgia
Terrain: meadows, lawns, and mountainous regions
Description: The Common Dandelion, presents a distinctive appearance characterized by vibrant yellow blooms that form a spherical shape. This herbaceous plant is easily recognizable by its serrated leaves arranged in a basal rosette and hollow stems that release a milky sap when broken. As the dandelion matures, it transforms into a familiar spherical seed head, featuring delicate feathery parachutes that disperse its seeds by the wind.
Usable parts: Leaves; Roots
Medicinal properties:
Digestive Aid: Dandelion is used to promote digestive health. It is believed to stimulate appetite and encourage the proper function of the digestive organs.
Diuretic Properties: The roots of the dandelion plant have been used as a natural diuretic, meaning they may increase urine production.
Liver Support: Dandelion is thought to have potential benefits for liver health. It may help support liver function and promote the flow of bile, which is essential for digestion and the elimination of waste products from the body.
Rich in Antioxidants: Dandelion contains various antioxidants, including flavonoids and polyphenols. These compounds may help protect the body’s cells from oxidative stress.
Nutrient Content: Dandelion greens are a good source of vitamins and minerals, including vitamin A, vitamin C, and potassium. Incorporating these greens into the diet can contribute to overall nutritional well-being.
Undesired Effects:
Allergic Reactions: People who are allergic to plants such as ragweed, marigold, daisies, or related plants in the Asteraceae family may also be allergic to dandelion.
Preparation:
Leaf tea – harvest fresh leaves, rinse them, and steep in boiling water for 5-10 minutes. Strain and sweeten with honey.
Dandelion tinctures – the roots are typically cleaned, chopped, and infused in alcohol for a few weeks, offering a concentrated form for potential medicinal use.
Harvest time:
Dandelion Leaves: in the spring;
Dandelion Roots: fall or early spring.
Harvest method:
Dandelion Leaves: Use clean scissors or garden shears to cut the leaves close to the base, leaving the central rosette intact. Harvest the outer leaves, allowing the inner ones to continue growing for future harvests.
Dandelion Roots: Use a garden fork or trowel to carefully loosen the soil around the dandelion plant.
Lift the entire plant, and shake or gently brush off excess soil. Trim the leaves close to the crown, leaving the roots intact.
Conservation:
Dandelion leaves, freezing or drying provides excellent preservation options, with frozen leaves ideal for smoothies and dried leaves suitable for teas or culinary applications.
Dandelion roots, can be effectively preserved by cleaning, chopping, and air-drying before storing for teas or tinctures.
For optimal preservation, ensure all parts are thoroughly dry before storing, use dark containers to shield against light.
