Spring has arrived in Denver with sunshine, wind, and even a little rain. I am in no denial that we can have more snowstorms, but I am excited to see all the new growth popping up everywhere.
The dandelions are back! The bright yellow flowers are reaching for the sun, while that taproot is digging deep into the earth, defying those grubby hands that want to pull it out. I haven’t seen any bees yet, but I’m sure they’re waking from their slumber and will be buzzing around soon. They love dandelion like herbalists do.
Instead of thinking of dandelion as a noxious weed, think of it as one of the first foods that spring has to offer. The umbrella of yellow a reflection of the long, warm days ahead.
Dandelion (Taraxacum officinale)
leaf, flower- bitter, salty, cool
root- bitter, cool
entire plant- bitter, sweet, cold
Clears heat and toxicity from the blood
Reduces nodules and sores
Reduces congestion of bile
A, C, E, K, B1, B2, B6
Calcium, Magnesium, Folate, Iron, Potassium, Manganese, Phosphorus, Copper
Contains inulin, a prebiotic fiber that enhances the production of healthy gut bacteria
Dandelion greens and flowers are a delicious addition to your salads, soups, and steamed veggies. May you see dandelion in a more appreciative light!
For the love of plants,
when energy flows, wellness grows