The sunny yellow flowers of the dandelion plant add beta-carotene, vitamin C, iron and other nutrients to salads, omelets or beverages. Unlike the plant's bitter leaves, dandelion flowers have a honey-like flavor. If you are allergic to chrysanthemums, daisies, marigolds, yarrow or ragweed, you may have an allergic reaction to dandelion flowers. Clinical evidence has not confirmed that dandelion flowers are safe or effective as an herbal supplement. Because dandelion may affect gallbladder function, you should consult your doctor before eating dandelion blossoms, especially if you have a history of gallbladder problems.
Plant Characteristics
The dandelion, or Taraxacum officinale, is a hardy perennial plant that is easy to cultivate in regions with almost any soil type. Dandelion species grow wild throughout North America, Europe and Asia. The roots, leaves, crowns and flowers of the dandelion are edible. To avoid chemical contaminants, shop for dandelion flowers and leaves in the produce section of organic markets or harvest them from areas where only organic fertilizers are used. Dandelions that grow wild on lawns or in parks may have been exposed to commercial pesticides, fertilizers or other substances that may make them unsafe to eat.
Therapeutic Properties
The Chinese, European and Native American healing traditions have used dandelion to treat digestive complaints and kidney and liver disorders. Dandelion leaves may contribute to kidney health by acting as a diuretic to promote urination. Dandelion root has been used as an herbal home remedy to aid digestion and promote healthy liver function. Clinical research has not confirmed that any part of the dandelion plant has therapeutic properties, and the U.S. Food and Drug Administration has not approved dandelion for medicinal use.
Nutrients
Often considered a weed because of its persistence in invading lawns and gardens, the dandelion plant offers a host of essential nutrients, including vitamins A and C, B vitamins, zinc, potassium and iron. The rich yellow color of dandelion flowers comes from beta-carotene. Found in yellow, red, orange, or dark green fruits and vegetables, beta-carotene is a plant-based pigment that converts into vitamin A in your digestive tract. Vitamin A contributes to healthy vision, promotes wound healing and supports the immune system. Vitamin C acts as an antioxidant, counteracting the cellular damage caused by toxic substances. The leaves of the dandelion plant offer beta-carotene, vitamin K, folate, potassium, iron and zinc, according to the U.S. Department of Agriculture.
Culinary Uses
Salads, soups and omelets may benefit from the flavor, color and nutritional content of dandelion flowers. Petals may be sprinkled over rice for a colorful, variegated effect. Beverages made with dandelion flowers include wine, tea and carbonated soft drinks. Dandelion wine is a traditional spring tonic, Margaret Joan Roberts notes in her 2000 book, "Edible and Medicinal Flowers." Brewed with dandelion flowers, spices and honey, the wine may facilitate digestion and flush toxins from the body by encouraging urination, notes Roberts. Brewed dandelion root has a bitter, roasted flavor and may be served hot as a substitute for coffee. To benefit from the minerals and vitamins in the dandelion plant and add a bitter flavor to mixed salad greens, combine young leaves with blossoms in a fresh green salad.
References
- University of Maryland Medical Center: Dandelion
- "Edible & Medicinal Flowers"; Margaret Joan Roberts; 2000
- "Basic Essentials Edible Wild Plants and Useful Herbs, 3rd Edition"; Jim Meuninck; 2007
- The Nibble: Edible Flowers
- Drugs.com: Dandelion Medical Facts
Member Comments