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This herbaceous, perennial plant is thought to have originated in Eurasia and North Africa. Dandelions were first mentioned in the writings of Arabian physicians, for medicinal purposes, in the tenth and eleventh centuries. The plant was introduced to the American Midwest in the 17th century to provide food for imported honeybees and local settlers. The Spanish are thought to have first propagated the plant in Mexico and California, whilst the French are responsible for introducing the dandelion to Canada.
[source](https://upload.wikimedia.org/wikipedia/commons/4/4f/DandelionFlower.jpg) Today, wild dandelions are one of the most common plants found in the northern hemisphere, and they grow just about anywhere, from roadsides and waste ground to public parks and gardens. In fact, they have adapted very well to “disturbed habitats.” The Dandelion plays an important role in herbal medicine, often combined with burdock. Its primary function being as a diuretic, which is why its modern name in French is pissenlit (lit means bed). I’ll let the reader decipher the rest. The name dandelion is from old French, meaning lion’s teeth, and refers to the shape of dandelion leaves. Dandelions, both wild and cultivated, are highly nutritious and are eaten in many parts of the world, particularly in France. However, many people consider dandelions as weeds, especially gardeners who loathe them. They are notoriously hard to eliminate from a garden as they will regenerate if just a small amount of their long taproots are not removed when weeding them up. Dandelion (Taraxacum officinale) has bright yellow flowers, which grow individually on hollow stalks. Dandelion leaves are bright green and have a bitter taste. The leaves, stalk and taproot contain a milky sap, which in herbal medicine is said to remove warts. All of this plant is edible, including the whitish sap and flowers. Fortunately this plant has no poisonous look-alikes, so it is not dangerous to forage for in the wild. The only danger comes from consuming dandelions in polluted areas such as those growing along roadsides. These plants will have high levels of lead caused by exhaust fumes, and should be avoided. The cultivation of dandelion plants became popular in Britain and France from the mid nineteenth century, and continues to this day in France. Dandelion roots are dug up and replanted in dark cellars. The lack of sunlight has the effect of blanching the plants and reducing their acidity and bitterness, thereby making them more palatable. The same practice is used with Belgium endive, chicory and white asparagus. The plants are cultivated as a leaf vegetable and also for their flowers to make dandelion wine. **Dandelion and its Culinary Uses:** Dandelion leaves are virtually a forgotten ingredient in many parts of the world except in France. Some people believe it could be the reason why French woman are so slender. The leaves are used for salade de pissenlit or dandelion salad, a classic salad made with bacon, vinegar and garlic croutons. Raw leaves can be bitter, so using a fruit flavored vinaigrette that is slightly sweet, such as raspberry, helps takeaway the bitterness. The leaves can also be cooked and served like spinach. Blanching the leaves in boiling water helps to remove their bitter taste. Dandelion flowers are sometimes pickled with spices and vinegar. The roots are also roasted, ground and used like coffee. **The Nutrition and Medicinal Properties of Dandelion:** Taraxacum officinale is extremely nutritious and actually contains more vitamin A, or beta carotene, than carrots. Dandelion also has more iron and calcium than broccoli. One hundred grams of dandelion contains 187 mg of calcium, 3.1 mg of iron and 14,000 I.U of vitamin A, as compared with carrots which have 11,000 I.U of vitamin A. The same amount of Broccoli has 103 mg of calcium and 1.1 mg of iron. This plant is a good source of B complex vitamins, in particular vitamin B6. Dandelion contains vitamin C and also antioxidant rich bioflavonoids, or vitamin P. It is also a source of potassium magnesium, thiamine, riboflavin, folic acid, copper, phosphorus and zinc. Dandelion root is said to promote good digestion. This is thought due to a type of fiber known as inulin. Inulin as a pre-biotic, helps stimulate the growth of healthy bacteria in the intestines, which supports good colon health. Inulin also has little effect on blood sugar, meaning it is a low glycemic food. It is also thought to help reduce LDL cholesterol. Another substance in the root of this plant known as taraxacin is said to promote the flow of bile, thereby relieving inflammation and congestion of the bile duct. A tonic made of the root, taken three times a day for six months can help with liver problems and get rid of gallstones. As an herbal remedy dandelion is historically used to treat mild jaundice and hepatitis. Combined with burdock it was used to treat arthritis and skin diseases. **References:** - https://www.healthline.com/nutrition/dandelion-benefits - https://www.webmd.com/vitamins/ai/ingredientmono-706/dandelion - https://en.wikipedia.org/wiki/Taraxacum
Originally posted here: https://hive.blog/hive-120586/@rebet/edible-plants-dandelion-history-culinary
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