Dandelions.

Since I have no idea what to do with my blog right now, I'll make it a catch-all for the crap I'm thinking about and writing about and doing. Wait... that was like the whole idea of a blog right? Perfect.

So for work, I'm starting a four-part series on wild edibles. Since the articles can't be super-long I'm trying to cram a lot of info in a small amount of space on the nutritive and medicinal properties of these four plants. And I'm trying to do it while my dog circles the table. Or stands at the back door, and once let out into the backyard, immediately returns to the door and whines to be let back in. It's like the dog and my partner got together and planned out how best to distract me from my work today. Sigh. I guess he gets the giant meaty cow bone I've been saving for him, since otherwise I may tie him down and sedate him.

I'm running low on time so I'm just going to glue the article into the blog the way it's being submitted to the newsletter editor. It hasn't been proofread more than once so bear with me, I just would like to get it up here before I forget or get otherwise distracted. Enjoy!!

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For the Love of Weeds

If any of you read the Scene, you probably already know that I enjoy studying wild edibles. What I mean by “wild edibles” is this: plants growing around us in the wild that we normally don’t think to use for food or medicine. This next four-part series will focus on four of these plants. I will do my best to accurately report their nutritive and medicinal uses, but please be warned that no one can take any responsibility for your health except for you. Consult a doctor before using any of these plants, or use the plants at your own risk.

The first plant in the series is one of the most notorious in North America – the common dandelion (Taraxacum officinale). Did you hear the gasps of horror from the audience? I did. Homeowners and gardeners alike have been trying for decades to rid themselves of this tenacious little perennial. The plant, according to Tilford’s Edible and Medicinal Plants of the West, was brought over from Europe where it still enjoys a respected status. Between the plant’s efficient means of spreading seed (think of those fluffy balls from your childhood days) and mankind’s tendency to plant useful crops, the plant quickly spread across the continent. However, few people are aware at just how useful this little “weed” can be. Its leaves are extremely nutritious: 1 cup of leaves contains a high amount of iron, calcium, potassium, Vitamin C, and more Vitamin A than many of the domesticated foods we eat every day. The roots can be collected and roasted for use as a coffee substitute – or just a healthy tonic.

Early settlers used dandelion as a “cure-all,” in part because of its high nutritive content. Besides offering vitamins and minerals, dandelion is a well-known diuretic. According to WebMD.com, synthetic diuretics are often prescribed for people with high blood pressure because the drugs cause the kidneys to remove more sodium and water from the body. This helps to relax blood vessel walls, which in turn lowers blood pressure. One potentially serious side effect of some diuretics is the loss of potassium, but dandelions make up for this by having a fair load of the mineral. The second great medicinal property of dandelion is its rousing effect on the liver. When stimulated, the liver produces more bile, which helps to flush toxins out of the body and break down fats during digestion.

What does all this mean? In short, it means that the dandelion is an extremely valuable plant for those interested in substituting natural supplements for synthetically-produced ones. But be warned: the dandelion does not give itself up readily. Chemicals in the sap of the plant make the leaves and root bitter, so preparation is necessary (unless you’re of the percentage of humans that lack a profusion of the taste buds that sense bitter flavors). The good news is that nearly every part of the plant is usable, and in many cases the preparation involves very little. The young leaves—which, especially if growing in shade, can be less bitter—can be eaten raw in salads. The mature leaves can be blanched and eaten like any other green. The hardy roots can be roasted or fried, then powdered, and used in a variety of ways including a coffee additive. The petals of the flowers can be collected and placed in pancake batter, made into syrup, or – most famously – dandelion wine.

As I was preparing for this article, I happened to be in Nature’s, the local natural foods store in Bend, when I saw it. On sale, before my very eyes, was Organic Roasted Dandelion Root Tea, put out by Traditional Medicinals. Since I’ve always enjoyed and trusted this company’s herbal teas, I snatched up the box on the spot. The label reads that the tea “Promotes Healthy Liver Function,” but doesn’t mention its diuretic effects (so be aware if you are sensitive to those effects). Now, let me be perfectly clear: I am one of those typical Americans that enjoys most edibles only when sweetener is involved. My morning black tea could rot a tooth. So I was somewhat tentative about the notorious bitter flavor of the tea, but when I tried it (without sweetener, mind you), I was pleasantly surprised. In the same way that one may have to “develop” a taste for wine, I could easily see developing a taste for that slight tang on the back of the tongue. What made up for the bitter notes was a decidedly thick, chocolate-like flavor. It’s one of the most unique teas I’ve ever had!

If this article has caught your attention, there are lots of recipes out there. One of my favorite websites to peruse is www.prodigalgardens.info, which has nearly twenty recipes for dandelion parts. There are hundreds of books and online articles out there now on wild edibles, but one of my favorite tomes is now out of print (to the best of my knowledge), but can be purchased used from Amazon and Barnes and Noble. Eating from the Wild, by Anne Marie Stewart, was published in 1975, and my copy carries the dirt and battered binding of my mother’s outdoor adventures. As always, if you’re interested, feel free to contact me at the Nature Center and I’d be happy to make you some copies of the recipes I’ve found. Be aware that the common dandelion has a few look-alikes and while none are deadly toxic, make sure you’re identifying the right plant. Dandelions never have branches or central stalks (the leaves and stems both grow straight out of the root), and the leaves are not spiny or hairy.

I hope that you, like me, will look forward to this spring not only for the blooming of domesticated flowers but for the wild, untamable ones as well. Many Native American tribes believe that plants were put on this earth as the “healers,” to aid we feeble humans. The dandelion is certainly a hidden healer. Thanks for reading!