Meandering around the farmers markets is good for the soul, today I picked up a haul of Dandelion.
Dandelion tea is known to be great for the liver and if you add a dandelion leaf to your red wine an hour before you drink it, the toxic effects on the liver are reduced….cheers to that!
Dandelion is one of the most iconic weeds. Think of the happy yellow flowers, making a wish as you blow the Dandelion fluff and seeds. Dandelion is high in iron, calcium, vitamins A, B6, E and K, thiamin, antioxidants and beta-and alpha-carotene. Other weeds like thistle and stinging nettle are packed with vitamin C and calcium and are great for the skin.
Green leafy veggies have the highest nutrient per calorie ration of any food and weeds naturally growing in our ecosystem are 2-3 times more nutrient dense than anything we can grow. This is because weeds are survivors; think of the weeds struggling to grow up between cracks in the urban jungle. This builds up resilience in the weed and increases the nutritional value of the plant. As opposed to a cultivated crop in a field that is protected from bugs where they don’t need to struggle to grow. I also think it makes them taste better.
From an Ayurvedic perspective Dandelion is regarded as sweet, pungent and cooling energetics. It is useful to detox pitta conditions hence the reason it works on the heat in the liver.
I would really recommend opening up your repertoire of plants in your diet and explore the different tastes of weeds!
Ref: ‘The Weed Forage’s Handbook by’ Adam Grubb & Annie Raser-Rowland
1 cup of fresh dandelion greens
½ cup of raw cashews (pre-soak for a 4 hours)
1 clove of garlic
juice of ½ lemon
3 tbsp of olive oil
salt to taste
Place all ingredients in a blender and combine. Adjust to taste and enjoy!
Image from ‘The Weed Forage’s Handbook by’ Adam Grubb & Annie Raser-Rowland