16 Dandelion Recipes | The Prairie Homestead (2024)

FAQs

Can I eat dandelions from my yard? ›

Not only are dandelion greens safe to eat, but they also provide a range of health benefits. All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more.

Fresh or dried dandelion herb is also used as a mild appetite stimulant, and to improve upset stomach. The root of the dandelion plant may act as a mild laxative and has been used to improve digestion. Preliminary research suggests that dandelion may help improve liver and gallbladder function.

Dandelion tea is an excellent source of potassium, a mineral and electrolyte that stimulates the heartbeat. Potassium may help the kidney filter toxins more effectively and improve blood flow. The polysaccharides in dandelion are known to reduce stress on the liver and support its ability to produce bile.

One batch fills around 2 of the 2-ounce glass jars or tins shown with a tiny bit leftover. You could also repurpose an empty glass jelly jar for your salve. Shelf life of salves is at least 9 months to a year, or as long as the salve smells good. (Old salves will start smelling like rancid oil.)

Dandelion plants have low toxicity and are likely safe for most people, especially when consumed as food ( 40 ). However, remember that research is still limited and that dandelion isn't entirely risk-free. This plant may cause allergic reactions, particularly in people with allergies to related plants such as ragweed.

As with any vegetable, dandelions need to be washed and properly handled to prevent foodborne illness. Leafs and roots should always be rinsed under cool, running water before consuming. Flowers are difficult to wash, so always try to pick flowers that are clean of debris and bugs.

Dandelion greens are packed with nutrients, but calcium and iron are the most prominent. Raw dandelion greens contain 10% of the DV for each mineral, whereas cooked dandelion greens contain between 11% and 15% of the DV. Calcium aids in the development of healthy teeth and bones and the neurological system.

Amazingly, every part of dandelion is useful - the roots, leaves, stem, buds and flowers can all be eaten. What to bring with you? Be careful: Some people may be allergic to certain plants, even if there is no previous known allergy or sensitivity.

Dandelions pack a whole lot of vitamins and minerals into a small plant. “They're probably the most nutritionally dense green you can eat — outstripping even kale or spinach,” Geib says. Dandelion greens, in particular, are a great source of vitamins and minerals such as: Vitamins A, C and K.

Bleeding disorders: Dandelion might slow blood clotting. In theory, taking dandelion might increase the risk for bruising and bleeding in people with bleeding disorders. Ragweed allergy: People who are allergic to ragweed and related plants (daisies, chrysanthemums, marigolds) might also be allergic to dandelion.

Does dandelion reduce belly fat? ›

Interestingly, a Korean study found that dandelion may have similar effects on the body as weight loss drug Orlistat. Some data shows that this anti-obesity drug can help reduce the amount of belly fat, the most dangerous fat linked to Type 2 diabetes, heart disease, some forms of cancer, etc.

When used topically, dandelion increases collagen production, at least according to in vitro and animal studies (4). Increased collagen means fewer wrinkles and a fuller look to the skin with less sagging.

Personally, I prefer to just allow the infusion to happen organically. Add the flowers into your chosen jar or bottle first. Then add your oil. I use olive oil because it's better on my skin than coconut oil and of course enhances the colour better.

Dandelions are entirely safe to eat, and all parts of the plant, including the roots, leaves, and flowers, are edible.

Dandelions are one of many edible weeds that are not only safe to eat but nutritious, too—they're chock-full of vitamins and minerals, including calcium, magnesium, iron, and Vitamins A, C, and K. The leaves contain lutein, a powerful antioxidant, and the root is rich in inulin, a prebiotic fiber.

To harvest and eat dandelions, try to clip the small leaves from the plant before the plant flowers. Once the yellow flower has bloomed, taste the dandelion greens first to see if you find the flavor too off-putting. Harvest by picking off the small leaves and eating straight away.