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Cooking Dandelion Greens

Dandelion Greens – Is It a Pesky Weed or an Herbal Wonder?

Dandelion is considered to be one of the newest additions to the list of reputable herbal remedies. There has always been some curiosity about how the dandelion got its name. According to legend, the dandelion got its name from a surgeon in the 15th century who thought that the shape of the leaves resembled a lion’s teeth. Dandelion is used differently in different parts of the world. In the West it is customary to separate the leaves and the root of the plant. However, in traditional Chinese medicine, it is customary to keep the plant intact when preparing herbal remedies.

While dandelions are often one of the first flowers to herald the arrival of spring, humans have recognized the potential of other herbs before turning to the dandelion, if at all. As an example, there is no written indication of anyone using this herb in the western hemisphere before it was noted in the Ortus Sanitatis of 1485. In traditional Chinese medicine, dandelion was virtually ignored until the 7th century.

The taste of dandelion has been described as cool, sweet, and sometimes bitter. It can aid a number of organs, including the heart. Dandelion leaves are some of the healthiest edible greens. If you have a lawn, dandelions are bound to grow there. Thus they are not just a healthy, organic alternative to supermarket greens, they are also very economical! If you use chemical means to rid your lawn of dandelions, just think of the money you will save by tossing these greens in a soup pot or salad bowl instead.

Dandelion leaves are known to contain bitter glycosides, vitamins A, B, C, D, and several minerals, including salt, iron, and potassium. The leaves also contain carotenoids, terpenoids, choline, and potassium salts. A juice created from dandelion leaves has been known to be an effective diuretic. Simply puree the leaves and take the juice whenever needed. Dandelion leaves are also believed to be good for bolstering the liver, and to aid digestion. Dandelion leaves can also be infused to create a tea that helps treat toxic conditions such as eczema, acne and gout.

The root of the dandelion plant is also often used for medicinal purposes. Roots contain tannins, volatile oils, triterpenes, sterols, bitter glycosides, asparagus, and insulin. Many traditional herbalists favor dandelion as a liver stimulant. The root is also often used as a gentle, nourishing, cleansing tonic. It has been used to treat a wide range of disorders including gallstones, joint inflammations, and chronic constipation. Dandelion root is also easily made into at tincture to treat gout, acne, and eczema.

Dandelion extracts can be found in a number of herbal remedies, and can also be prepared many different ways. Dandelion leaves can be consumed raw or cooked. Teas and tinctures made from various parts of this plant are both easy to make and affordable during the plant’s growing season.

About the Author

Scott Meyers is a staff writer for Its Entirely Natural, a resource for helping you achieve a naturally healthy body, mind, and spirit. You may contact our writers through the web site. Follow this link for more information on Herbs.

red ear slider turtles?

My sister believes she has to feed live fish to her turtles because she think they need exercise I say she delusion and their should be and alternative also I read some where that you should feed them , such as turtle and trout food, can be given to Red Eared Sliders; however, this should supply no more than 25% of what they eat. Another 25% should be composed of cooked chicken, chopped lean raw beef, earthworms, crickets, feeder fish, and occasionally low-fat dog and cat chow (a premium brand). These items will supply your Turtle with the proper amount of protein. The other 50% of a Red Eared Slider’s diet should consist of vegetation such as dandelion, mustard, and collard greens, green beans, squash, and carrots. Some also enjoy an occasional banana. Feed adults every two to three days
This good diet for a red ear slider turtle

Eh, almost.

The diet depends on size. Young turtles just eat meats- worms, shrimp, krill, snails, bugs, etc.

As the turtle gets older, you add a little dark leafy greens- up to about 25% of the total.

Fish are not a big part of the wild diet- they are not THAT active- fish are almost alway better swimmers than turtles are!

At any stage of their life, you can use good turtle pellets to replace up to about 25-50% of the diet.

You can learn more at sites like http://www.redearslider.com

Chefs Look Past the Garden for Wild New Ingredients
Increasingly, the ingredients that chefs are seeking out are not the ones everyone can order; they’re the ones few have ever heard of.

Dandelion Greens with Potatoes

Cooking Kasha….

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Cider Beans, Wild Greens, and Dandelion Jelly: $18.46 There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller's Cider Beans, Wild Greens, and Dandelion Jelly. Featuring more than 150 recipes for down-home, soul-satisfying dishes, Cider Beans, Wild Greens, and Dandelion Jelly is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region.

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Greens Glorious Greens By Albi, Johnna/ Walthers, Catherine/ Hoffman, Paul (ILT) $26.73 Includes recipes using such greens as arugula, beet greens, cabbage, chards, dandelion greens, lettuce and salad greens, and wild greens Author: Albi, Johnna/ Walthers, Catherine/ Hoffman, Paul (ILT) Subtitle: More Than 140 Ways to Prepare All Those GreatTasting, SuperHealthy, Beautiful Leafy Greens Publication Date: 1996/04/01 Binding Type: Paperback Language: English Depth: 0.75 Width: 7.00 Height: 9.50

Fields of Greens By Somerville, Annie $37.25 A followup to the bestselling The Greens Cookbook features three hundred recipes with a strong emphasis on garden fresh produce, cooking tips and secrets, and a special section on lowfat cooking. 50,000 first printing. Author: Somerville, Annie Subtitle: New Vegetarian Recipes from the Celebrated Greens Restaurant Publication Date: 1993/05/01 Number of Pages: 437 Binding Type: Hardcover Language: English Depth: 1.75 Width: 7.50 Height: 10.25

Greens Glorious Greens!: $14.92 Greens Glorious Greens!

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A Cook's Guide To Growing Herbs, Greens, & Aromatics $13.56 Nothing enlivens cooking more easily than the creative use of fresh herbs, greens and aromatics. This beguiling and comprehensive book tells the inquisitive cook everything he or she needs to know about growing and eating a wide range of culinary plants from this gastronomic trio.