Dandelion

Taraxacum officinale, commonly known as dandelion, is a short-lived perennial weed that grows in every region across the planet, including tropical and sub-antarctic regions.

While it seems to have originated in Europe, it is naturalized itself EVERYWHERE! Here’s the kicker – although modern society does everything in its power to eliminate the poor plant, it was originally brought to different regions because of its medicinal and nutritional value. In fact, it is one of the most nutrient dense “foods” out there and yet people spend billions (yes, billions with a big “B”) trying to eradicate it. But fear not, it is a tenacious little gal that doesn’t give up without a fight. 

All parts of the dandelion can be harvested, but there are a few things to keep in mind when gathering them:

• Just because there is a beautiful grassy area in the park loaded with dandelion flowers does not make it safe to pick them. Pesticides are usually applied in parks and you don’t want to ingest that! The rule about pesticides is, “when in doubt, leave it out.” If you are not 100% sure it is an area free from pesticides, don’t pick the plants.
• Dandelions are opportunistic plants and will pop up where others cannot survive. Along roads and in parking lots are perfect examples. But areas where automobiles frequent are covered in trash, exhaust fumes, oil splatters… you get the idea. This is another opportunity for you to admire their toughness and keep on walking (without picking). 
• Generally speaking, use your noggin 🙆 – if it doesn’t seem like a “clean” area, leave them be.
• Use good foraging ethics – only pick ⅓ of the specific plant around you so the local fauna has an opportunity to have some too. If I am picking dandelion flowers, I always leave at least one flower and one seed head per bunch. If that plant only has one, I don’t pick from it. If I am harvesting leaves, I only take ⅓ of the plants – same for roots, and only from the largest plants so the others have a chance to grow large. 

It is best to harvest the plant in the late morning after the dew has evaporated. If you are picking flowers, be prepared for yellow fingers and fingernails. Personally, I think it’s easiest to harvest the roots after a good soaking rain. The tap roots run deep and can be hard to get them if everything is dry and hard. When you dig up the root, you will need to use the whole plant, so be selective in which one you choose so you can use it all.

When I dry the leaves, I rinse them off first, then lay them out on a towel or drying rack for a few days. If it is roots I am preparing, I scrub all the soil off with a veggie brush, then roast them in the oven at 350° F until slightly brown (keep your eye on them), or just let them air dry and store them in a glass jar (away from direct sunlight).

The flowers are a different story and are A LOT of work! To keep that sunny disposition in the flavor, you need to remove the green base from the yellow flowers. It is tedious and sticky, so you’ll need to be prepared for a bit of a mess. If you need to dry them for use in oils, let them dry/wilt for about a day, then use them. If you are planning to use them for wine or jam, use them right away. 

We will be hosting a live Herbal Experience Tea Tasting with dandelion roots, leaves, and flowers on Saturday, April 27th. After that, I will post some of the notes from that experience below.

If you are not local to us or want to experience your own dandelion tea tasting, please share with us your experience. We’d love to hear from you! (Click our social media icons below).

Dandelion salve is great for sore muscles, joints, and dry skin. Be sure to use safe foraging practices so your salve is not laden with pesticides or automobile exhaust. The recipe below makes about 12 one ounce tins.

DANDELION OIL INGREDIENTS:

• 1 C wilted dandelion flowers (I wilt overnight, spreading them out so they all dry)
• 1.5 C carrier oil (I use olive oil – some people are allergic to tree nuts, so be careful in your oil choices)

DANDELION SALVE INGREDIENTS:

• 1 C dandelion infused oil
• 1 oz beeswax pellets
• 1 oz refined shea butter
• 10-20 drops of choice essential oil (optional)
• Fine-mesh strainer or cheesecloth
• Vitamin E oil (optional for extended shelf-stability
• Double boiler (not aluminum – glass is preferred)

DANDELION INFUSED OIL DIRECTIONS:

• Place the pre-wilted dandelion flowers in a glass jar (pint-sized works great) and cover them with your carrier oil. 
• Use an object to push the herbs down into the jar and work any air bubbles* out of the oil (I use a chopstick).
• Place a coffee filter over top and secure it with a tight fitting rubber band, allowing air to escape, but nothing to get into your jar.
• Let your flowers/oil sit for 2 weeks* in a dark, cool location, stirring occasionally.
• Strain the oil through a fine-mesh strainer or cheesecloth, squeezing all that golden goodness out of the herb.
• Pour it into a glass jar, preferably a dark glass bottle/jar, and seal and label it. 

Your oil should keep for 6 months to 3 years, depending on how much moisture to which your oil is exposed.
*Air, light, and moisture are NOT friends to herbal oils!

DANDELION SALVE DIRECTIONS:

• Place about 1 inch of water in the bottom of the double boiler pot. Put 1 C of dandelion oil and beeswax pellets in the top of the double boiler. 
• Heat the pot slowly, stirring occasionally until the beeswax pellets are completely melted.
• Add the shea butter and stir until completely dissolved. 
• Turn off the heat and add your essential oil / vitamin E oil. Stir gently to mix it throughout the oil.
• Pour your mixture into the containers of your choice (metal tins, glass jars, etc) and let it sit until the salve sets completely.