Simply Nahala

Writer. Photographer. Soul Traveler.

Friday, April 10, 2015


I have been eating dandelions lately because 1. I feel called to do so to clarify my blood, and 2. I think it is the coolest thing ever to forage for wild edibles. A true gift from Mother Nature. While spending time with the dandelions in my yard, I have been tuning into its unique plant essence and wisdom. Nibbling on the young tender leaves, ingesting its vibrational signature. Always with permission, gratitude, and blessings.

Dandelions remind me of sage in that the plant is extremely resilient and will grow and self-propagate in extreme conditions. They grow wild across the world. A true survivalist. Many consider dandelions to be a noxious weed, but others know differently. The plant has an extremely high vibration with many gifts to offer if we are willing to accept. One of the first spring greens, dandelions provide an early source of nectar for bees. Such an important fact since so many bees are dying due to chemtrails and the overuse of herbicides and pesticides.

I'm so delighted this spring to find a large patch of dandelion greens in my front yard. Dandelions send down a vertical tap root that allows the plant to absorb many nutrients deep within the soil. Consequently, the plant is LOADED with vitamins and minerals and is known as nature's best multi-vitamin. Spring and fall is the best time to harvest dandelions. Once the bright yellow flower forms, the leaves become bitter whether they are eaten raw or cooked. The whole plant is edible and easy to identify.

Dandelion Identification

Toothy, deep-notched leaves that point down towards the center of the plant.
The leaves are hairless.
Plant contains a hallow milky stalk with bright yellow flower heads.
White, globular seed head. Each seed has a tiny parachute to travel far distances in the wind.
Dandelion Uses

Dandelion greens are wonderful juiced, in salads, sautéed or steamed. I have been enjoying a yummy Dandelion & Apple Juice Recipe from Trinity's Conscious Kitchen.

The roots can be placed in soups, sautéed or roasted to make dandelion coffee.

The flower heads can be eaten raw, used to make dandelion wine or dipped in batter and fried.

The milky substance from the flower stem can be used for the removal of warts, moles, pimples, and calluses. It is soothing on bee stings and blisters.

Dandelion tea is a gentle natural diuretic.

Effectively treats jaundice, gout, and other liver and bladder ailments.

Appetite stimulant.

Known as the "The Cancer Fighter."

Relieves constipation.

Used to treat fibroids.
Useful Links

Sergei Boutenko has some great information on his Wild Edible Blog:

Markus Rohkranz has created an excellent handbook on edible plants:

Trinity Bourne wrote an informative article on dandelions and their health benefits:

For dandelion root and dried leaf products, visit Mountain Rose Herbs.

Digging Deeper, 

Disclaimer: It is solely up to the reader to ensure proper plant identification. Some wild plants are poisonous and are not edible. If you ever have any question about a plant, always consult an expert. 

Do not eat any dandelions found growing in areas that may have been sprayed with chemicals such as residential or urban areas. Furthermore, any dandelions found along roadways will contain high levels of toxins due to automobile exhaust. 

These statements have not been evaluated by the FDA. Products mentioned are not intended to diagnose, treat, cure or prevent any disease. There are some dandelion root contraindications. The weed can interact with certain medications and antibiotics. Please consult your physician if you have any health concerns. 

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