The majority of us are familiar with dandelion, although most commonly known as a weed – this common plant has an array of nutrition and health benefits. From top to bottom, each part of the plant is edible and has its own unique nutrients.
The greens from a dandelion can be eaten both cooked or raw and are a substantial source of vitamins and minerals such as magnesium, iron, calcium, potassium and vitamins A, E, K and C. The roots of the dandelion have commonly been used as a coffee replacement (they are roasted first) – but it can also be eaten as a root vegetable or drunk as a tea. This part of the plant is quite rich in inulin which helps support a healthy gut.
Aside from its nutritional value – it has also been known to be highly medicinal and may promote liver health as well as reducing inflammation. It is rich in antioxidants, beta carotene and polyphenols, amongst other beneficial compounds.
Ingredients for Dandelion Tea:
- Dandelion – 1 bush
- Fresh mint leaves
- Lemon – a few slices
- Cedar syrup – 2 tsp
- For dandelion tea, it is best to use fresh, freshly dug plants.
- Use all parts of the plant – root, leaves and yellow flowers.
- Rinse the dandelion well and put it in a transparent container.
- Add mint leaves there and pour boiling water over it.
- Let it stand for 10-15 minutes and then pour it into cups.
- Add a slice of lemon and 1-2 teaspoons of cedar syrup to the cup, stir and serve while warm.
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