Tea Flower Ball
Posted on Sunday, May 16th, 2010 at 8:46 pm
Dandelions: A Good Friend In Time Of Need
Dandelions are best-known because of their bright yellow blossoms that give way to a globe-shaped downy orb, dispatching seeds on the breeze. Other people see this vegetation as a chronic weed that can invade even a pristine lawn.
This plant has smooth, jagged-edged leaves, and hollow, milky, stalks that yield an individual flower. Also called ‘swine’s snout,’ Dandelion’s green-colored sepals encircle its shut bud producing a silhouette which resembles a pig’s nose.
Several blossoms mimic Dandelions. Examine the leaves and bloom stems. If the leaves are hairy or the flower stems are found to be branched — or the root shape doesn’t fit the description of Dandelion root – you’ve identified a look-alike rather than an actual Dandelion herb.
A nutritious food and a favorite restorative, Dandelions are edible from the root, to the leaves as well as the flowers. Obtain Dandelion in a location that is known to be free of pesticides & dangerous chemical contaminants (avoid roadways).
FOLIAGE
The contour of the leaves inspired common name of this vegetable. The outlines of the leaves are referenced by the French expression ‘dent du lion.’
It is best to gather leaves in the spring before the plant blooms because the plant’s energy is concentrated in the fresh growth at that time. Tonics, tea, soups and salads are all enriched by these. Whether eaten fresh or dehydrated for storage, Dandelion leaves are delectable.
Insert the leaves in a basin of clean water and gently stir them. Let them soak undisturbed while the dirt falls to the bottom of the container. Remove gently so as not to stir up the dirt in the bottom of the basin. Making use of running water to wash them again. Set the leaves in a bowl-shaped sieve to dry.
BLOOMS
Blooms need to be gathered after the dew has lifted, but prior to the highest temperature of the day – in late morning. The flowers keep closed under overcast skies. The moment bad weather looms, the heads will shut. The blossoms also close at night (or late afternoon) and open once more when the plant is bathed in sunshine.
To collect the flowers, pull on the sepals (green leaves at base of flower) and the flowers will pop nicely away the stem, conserving you the trouble of doing away with stems afterwards. Clean them just like you would the leaves.
DANDELION ROOTS
Dandelion roots may be consumed fresh or dried. Well-cultivated soil produces some of the best quality roots. The deeply seated root of this plant is slender and carrot-like, milky white, twisted and brittle. New plants will develop from broken off remnants of roots left behind after harvest.
Collect roots in mid-summer because this is the season when they are considered to be the least bitter. The nicest specimens are collected from moist, free soil in shady areas. Roots have less activity during frosts and shouldn’t be harvested during that time. However, it is not a concern to gather when the weather is damp. Utilize a long fork or trowel and lift gradually and with care. Attempt to not break up or cut the roots as they will forfeit their valuable juice by hemorrhaging.
Dandelion roots really needs to be dried whole or cut 3 to 6 inches long if very large. It takes about 2 weeks for these roots to dry. In the course of drying out, they shrivel to one half inch or smaller in diameter and have a dark brown appearance marked by spiraling, lengthwise wrinkles. Totally dried Dandelion roots have a white inside that is exposed if the root is bent as it will break in two. A tightly-covered container will protect them from unwanted pests; keep them within an arid area to be able to avoid mold. In a storeroom, dehydrated Dandelion roots retain their potency for 1 season.
ATTRACTIVE TO ANIMALS
Bees, Butterflies and hoverflies will be drawn to the nectar from the Dandelion flower. Finches likewise take pleasure in the seeds of this herb.
Be prepared for a time of need by finding a trusted supply of Dandelion today.
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