Self-Reliant Health - The Amazing Dandelion!

The beautiful little Dandelion is a golden treasure of health benefits, and is a wonderful herb to become familiar with since it's so common and accessible. I discovered the Dandelion years ago when I was researching for a good liver cleanser. It is packed with nutrients and healing properties. Once you come to understand what a valuable little plant it is, you may even want to start a Dandelion garden!

• All parts of the Dandelion are used - leaves, flower and roots. It can be used fresh in green drinks and salads and is used widely in Europe and Asia, even cultivated in India for it's health benefits. In France, the roots are cooked as a vegetable and added to broth, and in Germany, they are sliced and used in salads. You can find many recipes for Dandelions in recipe books and on the Internet.
  

• The Dandelion is high in vitamins and minerals, especially, calcium, potassium and vitamin A. It has been used as a "high nutrient" food and is considered a valuable survival food. It is eaten to replenish calcium when deficient and contains 7,000 units of Vitamin A per ounce! Vitamin A deficiency is almost always present where there is cancer. Dandelion is an excellent source of potassium and has been used when there is water retention due to heart problems.

• When the greens are used as food, it improves the enamel of the teeth.
  

• Dandelion is one of the best known blood purifiers and liver tonics there is. It contains all the nutritive salts that are required for the body to purify the blood. The juice of the Dandelion root is commonly used by European herbalists to treat diabetes and liver disease. They regard Dandelion as one of the best herbs for building up the blood and for helping with anemia. I pick fresh Dandelion in the summer and dry it for use in herbal teas during the winter to help flush toxins and to assist the liver, especially when taking asprin or medications.
  

• Dandelion increases the flow of urine. It acts as a gentle laxative and is invigorating and strengthening to the body in general.

• It is used to restore gastric balance in cases of severe vomiting.

• The white juice from the broken stem is used to treat warts. When used daily for about a week, it will dry them up. The juice is also used to treat blisters, corns, acne and other skin diseases.

• The Chinese use the seeds as a strong antibiotic in lung infections.

• Inulin, one of the major chemicals in Dandelion, is currently being studied for its ability to stimulate the immune system, while being used to strengthen the kidneys and as a pancriatic aid.

• In testing it against cancer, it has shown to be active against 2 tumor systems. The Chinese have used Dandelion to treat breast cancer for thousands of years.

• Dandelion has been known to reduce serum cholesterol and uric acid in the system.

• It is known for inducing the flow of bile and is so effective that the first stages of cirrhosis of the liver have been known to be alleviated by consistent use.

• Dandelion is fantastic for use in cases of hepatitis.

• Cancer always occurs in an acidic state. Dieting/weight loss can create an acidic environment, just like taking in sugars and toxins, as excess is flushed into the system. Dandelion is excellent for purifying the system during this process.

• It's a great herb for low blood pressure. It helps build energy and endurance.
  

• It increases activity of the pancreas and spleen.

• Dandelion is a good herb for strengthening and toning the female organs.

What an amazing plant! Imagine the greater health we can enjoy, and the money we can save, if we become familiar with and know how to use the plethora of wonderful plants the Lord has put here for our use. The value and use of plants like the Dandelion is not taught in medical school because there is no money to be made by educating people about them. But that doesn't mean we can't educate ourselves. So have some fresh green and yellow in your salad tonight and enjoy better health!

(Much of the specifics listed here was taken from The How To Herb Book, by Velma J. Keith and Monteen Gordon, and The Little Herb Encyclopedia by Jack Ritchason N.D.)