Dandelion - the sun's mischievous smile

Dandelion is the first spring flower that "unauthorized" appears on city lawns, and, perhaps, that is why it is so pleasing to the eye of any passer-by who misses the long black-and-white winter for bright colors and the sun. (Of course, the flowers of coltsfoot are ahead of the dandelion, but they are more modest, small and do not form such bright "carpets").

Rare plants occupy such vast areas, yellow dandelion placers are found everywhere in spring: on wastelands and glades, in forests and gardens, along roadsides and even on railway tracks. It grows in the sun and in the shade, people trample it, animals eat it. And the dandelion grows and grows, meeting spring every year.

Before a storm, a yellow flower squeezes the petals and lowers its head so that the stamens do not get wet. And the white one folds his fluffs like an umbrella, as if he knows that the rain will nail the seeds to the ground and prevent them from flying away. The meadow, where the dandelion grows, changes its color several times a day: until six in the morning it is green, the sun has risen - it turned yellow, and so on almost until sunset. If the weather is cold and inclement, the plant does not open in the morning. Only a month will pass - and the lawns, overgrown with dandelions, will turn from golden to white. How many of us in childhood did not have to blow off fluffy heads? Like small parachutes are attached to the seeds, and a light breeze carries them far, far away. So nature came up with to spread this weed. Dandelion is very fertile, with up to 200 seeds per plant. But not all of them will survive. And this is for the best, because if all the offspring of this amazing weed saw the light, then in 10 generations the dandelion would cover an area 15 times larger than the land area.

Dandelion belongs to the Aster family, or Asteraceae. Its genus numbers over two thousand species. Dandelions are especially diverse in countries with cold and temperate climates and in the mountain ranges of Eurasia. On the territory of the former USSR, there are about 200 species. Interestingly, they are not only yellow. In the Caucasus mountains, species with purple baskets are found, and in the Tien Shan - with purple ones. Still, most dandelions have the usual yellow flowers. At the site of the rupture of any part of the plant, a milky-white liquid always appears - milky juice. Like the milky juice of the famous Hevea, it contains rubber, albeit in very small quantities. Dandelion has one more interesting property. Should a single dandelion rosette appear among other herbs - wait for an invasion. After 2-3 years, everything around will be covered with bright yellow baskets. And no other herbs and flowers will have a place here. The reason for this is colins, or stuns produced by dandelion. At high concentrations, these are poisons that kill neighboring plants. With the help of kolins, the dandelion, as it were, weeds the soil around itself, destroying other species. He puts up with the poorest of soils. Lives where other plants cannot stand.

Dandelion health benefits

Dandelion roots contain up to 40% inulin carbohydrate, up to 12% fiber, up to 15% protein substances, 6% fat, there are tannins, carotene, organic acids and resins, essential oils and even rubber, The amount of phosphorus reaches 350 mg%, calcium - 1430 mg%. The leaves contain 10 to 100 mg% vitamin C and 30 mg% vitamin R.

These vitamins play a very important role in metabolism, strengthen the walls of blood vessels, make them more elastic and thus prevent to a certain extent the occurrence of heart attacks, varicose veins and the formation of blood clots. In addition, fresh leaves contain iron, copper, boron, nickel, manganese, titanium, molybdenum and other trace elements. Thus, dandelion is the most valuable storehouse of biologically active substances necessary for a person. In the old days, dandelion was considered an elixir of vigor, reducing fatigue and improving digestion.Even Theophrastus recommended dandelion for freckles and liver spots on the skin, Avicenna removed the eyesore, and when a scorpion bites, he applied a bandage from a fresh plant. For the first time, the Latin name of the dandelion "Taraxakum" is found in the works of the XIV century scientists Fuchs and Gesner. According to one of the versions, it originated from the Greek words "to heal" and "eye disease", since dandelion was used in those days to treat eye diseases. Dandelion leaves and sap are harvested in April – May, roots - in late autumn.

A decoction of the roots is used to enhance appetite. Water extracts from the roots increase the function of the glands of the digestive tract, liver, kidneys, intestinal tone, therefore they are recommended for gastritis with low acidity, "lazy" intestines, flatulence, hemorrhoids, and also as a diuretic. Dandelion root powder and extract are used to prepare the pill base. Dry root powder (up to 5 g per day) is used as an anti-sclerotic agent. In folk medicine, dandelion roots and leaves are taken for anemia, metabolic disorders, eczema, as a diaphoretic and sedative. Instead of decoction of the roots, fresh plant juice is sometimes used. They are "taken out" by warts, dry calluses, pigmented spots and insect bites are smeared. In traditional Chinese medicine, the plant is used to treat fever and as a milk-producing agent.

Pour one teaspoon of roots with a glass of boiling water, leave for 20 minutes, drain. Take a quarter glass 3 times a day half an hour before meals.
Pour three tablespoons of chopped roots with two glasses of water, bring to a boil, boil for 20 minutes, drain. Take one glass 2 times a day half an hour before meals as choleretic.
Pour one tablespoon of dandelion roots and the same amount of burdock leaves with three glasses of water, leave for 8-10 hours, then boil for 10 minutes, leave for 20 minutes, drain. Take half a glass 5 times a day (for eczema).

Read more about medicinal properties in the article Dandelion medicinal in drugs and salads.

Dandelion as a garden crop

As a garden crop, dandelion is grown in Austria, Holland, India, France, Germany, USA and Japan. Almost the entire plant is suitable for food. Young leaves in spring are almost not bitter, tender and more suitable for vitamin salads. You can put boiled potatoes, beets, peas, onions, carrots, dill, garlic, and a hard egg in the salad. To eliminate bitterness, summer leaves are soaked in salted water for 2–30 minutes, or boiled in boiling water for 3–5 minutes, or bleached in a dark place for an hour. Leaves are also used to make seasonings for meat and fish dishes, and soups are cooked. Flower buds are pickled and used for dressing soups, pickles, vinaigrettes and game dishes. Jam can be made from inflorescences, and fried root rosettes can compete with many delicious dishes in taste. A coffee substitute is prepared from the roots. They are thoroughly washed with a brush, boiled in salted water for 6–8 minutes to remove bitterness, dried in the air and fried in the oven until brown. Grind and brew like coffee. This drink is very useful for diabetics, it improves carbohydrate and salt metabolism.

Dandelion Recipes: