Llegó la primavera y el amor!
I love spring time! I love the weather and to be able to witness nature yawning back to life. How beautiful!
When I walk in the mornings or when I go out and feed the pack of (former) stray cats in my backyard, I am welcomed by a flourish of colorful and aromatic aliveness. Bouganvillia and morning glory blooming, jasmines of all types sharing their equisite aroma… And my favorite: yes, the loyal dandelions. Most people want to kill them, because they feel they are “weeds,” but I love to forage them because they are locally and seasonally grown and they are FREE!!!! And, of course, they have amazing medicinal properties.
According to a post by David Metz, Certified Clinical Herbalist, “Dandelions: from weed to medicine,” these herbs have “been known for perhaps thousands of years as a springtime cleanser and rejuvenator. The young leaves are perfect in the spring to cleanse your liver, kick-start your kidneys and release the winter stagnancy out of your muscles and bones.” He adds that they are also “a premier digestive aid,” easing ” indigestion, gas and bloating.” Moreover, the bitterness of the herb helps the liver to release built-up bile, “making dandelion good for gallstones, gout, jaundice, constipation, acne and eczema.”
Dandelions are also used as diuretics and a “potent anti-inflammatory, a cholesterol reducer, a type 2 diabetes balancer, and a reducer of muscular pain and swelling. These qualities are due to its cooling nature. “
So, I invite you to try these amazing plants. How can we eat them? Well, I make the most delicious salad; simple, tasty and stimulating. Enjoy!
Dandelion Greens Salad
1 bunch of thinly sliced dandelion greens
½ cup chopped mushrooms
3 chopped garlic cloves.
a handfull of cranberries
Dressing: olive oil, raw apple cider vinegar and 1 tbsp. amino acids (Braggs) made with fermented soy beans.
Equipment: bowl, knife, chopping board