This familiar wildflower is a member of the Asteracea/Compositeae family. With its cheerful yellow flower and remarkable resilience, dandelion has been much admired and widely respected as a healing plant for thousands of years. Said to originate in temperate areas of Europe, dandelion was used as a medicine in ancient Greece and was praised in herbals in the Middle Ages. It is found in folklore traditions all over the world. The name Taraxacum is said to come from the Greek word ‘taraxo’ meaning disorder and ‘takos’ meaning pain or remedy, because of dandelion’s esteem as a great healing herb. It might also come from the Arabic corruption of the Greek word ‘trogemon’ meaning edible. The leaves are delicious in salads or cooked like spinach, and highly nutritious, being rich in vitamins C and B, and pro-vitamin A, and minerals, particularly potassium, calcium and iron. The roots can be roasted and ground into a tasty, caffeine-free substitute for coffee. Dandelion was the food to which Hecate entertained Theseus in the Greek myths.
This brightly coloured wildflower and all its parts is renowned as a gently detoxifying bitter tonic. The leaves are bitter, especially the older they get, and the roots are bitter and sweet and become sweeter with roasting. The flowers are less bitter once the calyx is removed. Dandelion contains sesquiterpene lactones, triterpenes (amyrin, taraxerol, taraxasterol), acids (taraxinic, chicoric, chlorogenic, caffeic acid), carbohydrates, vitamins (A, C, B complex, D and E), minerals (calcium, iron, magnesium, sodium, silicon, copper, phosphorus, zinc, manganese and potassium), phytosterols (sitosterol, stigmasterol, taraxasterol), flavonoids (apigenin, luteolin, chrysoeriol) and coumarins.
The health-promoting benefits of dandelion can be largely attributed to the presence of the bitter sesquiterpenes and phenolic components which have antioxidant and anti-inflammatory activities. One of the most abundant constituents in the roots, flowers and leaves is the polyphenol chicoric acid which also has antidiabetic and potential anticancer actions. The flowers are good sources of antioxidants due to rich content of phenolic components including flavonoids, luteolin, coumaric acid and vitamin C.
Dandelion is also one of the richest vegetable sources of beta-carotene, a building block for vitamin A and a potent antioxidant which protects cells from oxidation and cellular damage. Antioxidants have far-reaching effects in preventing a wide range of problems including cardiovascular disease, diabetes, inflammatory and degenerative problems such as arthritis, dimishing brain function and immunity. The roots of dandelion contain polysaccharides notably inulin, carotenoids (lutein), fatty acids (myristic acid), minerals, choline vitamins, mucilage and pectin.
The young leaves, which grow through several months of the year, can be used in teas, salads and steamed as a vegetable and added to stir fries before they grow too large and bitter. Being rich in vitamins, minerals and trace elements they make a nutritious addition to any meal as well as providing wonderful medicine at the same time. In Greece the leaves are used instead of spinach for making spanakopita – spinach pie with filo pastry.
Dandelions have long tap roots that can be pulled up, chopped, dried and then roasted to make a tasty alternative to coffee. They can also be cooked like root vegetables. The flowers are of course highly colourful and decorative as well as sweet and a bit crunchy. Once removed from the green base which can be a bit bitter, they can be added to salads, added to vegetable dishes and soups, or used to make dandelion wine.
How will you incorporate this cheerful little plant into your diet?
