In early spring our backyards are covered with cheerful, yellow carpet made of dandelions.
Dandelion (blowball, gilt cup, lat. Taraxacum officinale) is one of the most famous herbs found in our gardens, back yards or any other green areas. Some may find it boring and annoying, but its’ curative properties is too big to just dump it in every day weeds.
You can use whole plant which is collected in early spring. Dry it on medium temperature (you can even do this in oven, on +40 degrees) or you can dry it in light shadow.
Although the whole herb is therapeutic, you must observe its’ roots as well, which, besides being used in medical purposes, can also find its’ place in today’s kitchen as an excellent add-in (young dandelion roots can be fried with eggs and it tastes like mushrooms).
Dandelion roots have positive effect while cleaning your organism – it stimulates sweating and it strengthens and refreshes your body. It is very useful with diseases like gout, rheumatic, skin diseases, ulcers, over weight, anaemia and irregular menstrual…
You can find insulin in dandelion and that’s why it is recommended to diabetics – you must take 8 to 15 hollow stalks a day and chew it. Another therapeutic feature of dandelion is blocking the appearance of stone gall.
Dandelion stimulates appetite so that’s another reason to include it in your every day diet.
Ingredients: 500 dandelion flowers
2 kilos of sugar (about
Cover dandelion flowers with water, add thinly sliced lemons and oranges and leave it to rest for 24 hours. Filtrate (best is to use very thick gauze) it in a bowl where you will make your syrup, and add 2 kilos of sugar. When it starts to boil, leave it for hour and a half to cook, and after that turn down the fire and pour boiling syrup into clean and dry jars, and close them right away.
This syrup is excellent cure for all kinds of sore throats, colds and other mouth problems. You can consume it like every other syrup – with little spoon.