Useful properties of ordinary dandelions
Of course, summer residents shout with one voice: “Never!” A spring meadow with yellow-headed dandelions somewhere in the park looks amazing! But sprawling greasy jackets of cheerful flowers in a model garden is a real disgrace and a spot on the reputation of the mistress of the garden.
Now, if a dandelion could grow strictly in a specially fenced place and not spread throughout the garden! Alas, this plant is not capable. One dandelion inflorescence gives up to 200 seeds, and a whole bush - up to three thousand. In addition, thanks to such a modern method of distribution as a parachute, it is unlikely that the dandelion will sit in one place. Therefore, if your garden is not designed in a natural style, then the dandelion will forever remain the worst weed, and, furiously mowing the cheerful yellow heads, take comfort in one: your garden has been visited by a very medicinal plant!
In our region, dandelions are called kulibaba. In spring they grow everywhere, I have a whole field of dandelions in the garden. I do not scold them, but I use the ground part of the plant and roots for medicinal purposes. By the way, in Ancient Greece this plant was called "the elixir of life". The famous Avicenna believed that the juice of a dandelion can defeat a minimum of 100 diseases. And Chinese doctors claim that if you eat 5-10 daily on the petals of a plant, many diseases will go away by themselves.
Reference by topic: Wildflower bud (photo): care and properties
Leaves with flowers dry land in the open air in the shade, lay them out in a thin layer, often turn over. I keep the dry plant in paper bags for two years.
Dandelion is rich in vitamins, it contains half of Mendeleyev's table: manganese, potassium, calcium, sodium, iron, aluminum, magnesium, copper. Once the inhabitants of the north, this flower saved from scurvy.
Oil from the root of a dandelion
It saves from burns. Crushed roots I insist in a warm place on sunflower oil (1: 4) two weeks. If necessary, lubricate the affected area or apply a compress.
Spirituous infusion of dandelion flowers
Effective with rheumatism, pain in the muscles and joints. Sore place rub it up to a burning sensation or I compress: I moisten the fabric in a tincture and apply it to a sore spot.
I take 50 g freshly picked dandelion inflorescences. I put it in a glass jar and pour 0,5 l of vodka. I close the lid and put it away in a dark place for two weeks. I shake it regularly. Two weeks later, I filter, store in a dark cool place.
Water infusion of dandelion flowers
This is a wonderful cosmetology tool. It saves from freckles and age spots. Infusion I use as an ordinary lotion for the face. I rub it clean skin morning and evening. It refreshes and tones up the skin, removes puffiness.
A large handful of fresh or dried inflorescences of dandelion is filled with a glass of boiling water. I insist for 1-2 hours (better in thermos). I cool and filter.
See also: Stonecrop caustic - useful properties
Spring salad from dandelions
Young dandelion leaves are almost flawless. Therefore, I take a moment and prepare salads from them.
I use leaves only during the flowering period, after the dandelion has faded, there is no sense to collect them: they are coarse and bitter. If nevertheless I collect leaves in the summer, then I pre-soak them on 30-40 min. in saline solution, then bitterness is less. I read that it is proved: a salad of fresh dandelion leaves and powder from their roots lower the amount of cholesterol in the blood.
Cut 100 g of dandelion leaves, as much green onions, 50 g parsley or celery, 1 egg, season with sour cream, salt and add 1 tsp. sugar, dissolved in 1 art. l. 596 Vinegar.
Dandelion leaves can be added to salads with potatoes, beets, peas, onions, eggs. Undisclosed buds of a dandelion can be marinated, and then they taste like capers.
The real fans of the sun flower are Japanese, Chinese and French. They specifically grow dandelions in containers, just like Rose, and produce decorative varieties. For example, there is already a pink dandelion!
Dandelion cultured: from the Encyclopedia of Plants
In the wild, the DANDYER grows in Europe. Asia. North and South America. Australia and even in Africa. In many European countries it has long been considered a valuable vegetable culture. In many countries it is used as a medicinal plant both in folk medicine and in official medicine.
Herbaceous perennial of the Astro family with a rod thickened root and rosette of cirrus-leaf leaves, up to 25 cm. In the center of the rosette, a doodic shoot develops with an inflorescence-basket of yellow color. Fruit is a small seed with a white tufted parachute. allowing it to fly over long distances. Germination of seeds is maintained for two to three years.
Dandelion leaves are rich in vitamins C, B2, B6, provitamin A, beta-carotene, inulin, and trace elements: iron, magnesium, potassium, phosphorus, calcium. Collect the leaves better in the spring, before the flowering. And the roots, excavated in autumn, accumulate up to 40% inulin, contain mucous and tannins, fatty oils, rubber. Eating fresh leaves stimulates appetite, increases the secretion of gastric juice, tones up the body, lowers cholesterol in the blood, increases the lactation of nursing mothers.
Dandelion juice is an effective remedy for treating skin problems: acne, eczema, boils, etc. Broths and infusions of grass and roots promote the excretion of kidney stones, have a diaphoretic, diuretic and antipyretic effect. Dandelion leaves are used to prepare vitamin salads, it is better to use only young leaves, the old ones are very bitter. To remove the bitterness, the cut greens are soaked in warm salted water for 20-30 minutes or boiled in boiling water 1 minute.
Flower buds are marinated and used for refueling soups, saltwort, pickles, salads. From the inflorescences prepare various drinks: syrups, tinctures, wine, as well as boiled jam, reminiscent of honey, petals are used for coloring dishes. From roasted dried roots make a coffee substitute.
In nature dandelion is not exacting to soil conditions, it tolerates drought, cold and frost. But when grown in culture the largest yield of greenery and large roots can be obtained only on fertile, well-drained and sufficiently moist soils.
LANDING AND CARE.
Dandelion is grown by direct seeding of seeds in the soil in early spring or autumn. The seeding depth is 0,5-1, see Shoots appear on the 10-12 day. In the phase of two real leaves, they are thinned, leaving between the plants in a row about 10 cm, the aisles - 20-25 cm. Care for plantings consists of propolis, loosening of row spacing, regular watering and removal of peduncles (when cut into greens). To improve the taste of the leaves a few days before the cut, they are bleached, for which the beds are covered with a black film or muked the planting of mulch, loose earth. Cuttings of leaves are repeated during the summer as they grow. The plantation can be used for several years, the roots excavated in autumn are suitable for greenery forcing during the winter.
DISEASES AND PESTS.
Dandelion is not susceptible to diseases of garden plants. Infusion of leaves and roots are used in the fight against garden pests: mites, leafworms, meds, moles.
Cultivated varieties of dandelion differ from wild ones in larger and tender leaves, as well as their varied color. Popular salad varieties: Red-stemmed dandelion greens' (red-stemmed), 'Puntarelle', 'Lamb's tongue' and 'Frastigliata'.
How to "blow away" a dandelion?
In the specialized literature, scattered information about dandelion is sometimes found. Both good and bad are said about him. But I would still like to know for sure: is it a weed or a vegetable?
Alexander Stanislavovich POLTARATSKY, Mogilev Region, Kostyukovichi
We have to fight the weed
Everyone knows a dandelion. It grows in fields, meadows, parks, kitchen gardens, near houses, along roads. Most do not doubt that it is a weed, and they fight it from early spring until late autumn.
In abundance settling on meadows and pastures, a dandelion significantly worsens the quality of the grass stand, because its flowers and leaves the animals avoid the side, do not consume them for food. In the garden and the vegetable garden, because of its rapid spring growth, the dandelion intercepts nutrients and water from cultivated plants, and depresses the fragile shoots of cultivated plants.
As with a weed, with a dandelion, of course, it is necessary to fight. And do it not alone, but teaming up with neighbors. After seeding the garden and vegetable garden can occur from nearby areas, where the weed is allowed to grow freely. In addition, the seeds can be brought from the roadside, ruffians, nearby meadows.
In general, if this weed appeared in the summer cottage, you just need to dig it with the root. And it’s better to do this during the period of the buds. At this time, the root system of dandelion is most vulnerable. There is another way to destroy this weed - regular pruning of leaf outlets. As a result of the depletion of the root system, the weed can also die.
The Protector of the Garden
However, a dandelion can do good. From it, the earliest natural plant medicine is prepared, which helps against a disease such as gray rot. It repels pests, including aphids, ants, coffins, various mites. Infusion of dandelions (300 g roots and 400 g leaves chop, pour 10 l water and insist for three hours) is used to spray trees and shrubs on bud buds and during flowering. Do this several times.
Everyone will have it on the table!
This is a valuable food plant. Young leaves of dandelion are used for food as an excellent salad, of which seasonings are made to meat and fish dishes, soups are prepared. Flower buds are marinated and used for refueling salted salads, salads, dishes from the wild. From the roasted roots prepare a delicious and aromatic coffee substitute.
All parts of the plant secrete milky juice - very bitter, but not poisonous. Bitterness is easy to remove. Leaves should be soaked in salted water for 30-40 minutes or blanched in boiling water for 3-5 minutes. Dandelion roots are not soaked. It is enough to boil them in salted water for 15-20 minutes.
Recently, dandelion is grown as a vegetable crop in many countries, especially in France. Breeders bred magnificent dandelion varieties with thick fleshy leaves of delicate texture and excellent taste, and technologists developed the basic elements of cultivation technology. So this plant has a great future.
Classic dandelion salad: chopped “bleached” (blanched) dandelion leaves, parsley, chives, dressing - crushed garlic, vinegar, vegetable oil.
Biologists have determined that dandelion releases a large amount of ethylene, which accelerates the ripening of fruits. They strongly recommend keeping a couple of dozen dandelion plants on the site, as its neighborhood is favorable for apple trees and other fruit crops.
The reader was asked by the candidate of agricultural sciences Alexander Vladimirovich GORNY
© V.G. Chagovets Kharkiv
Healing recipes from dandelions
For some, dandelion is a weed, while for others it is the embodiment of the beauty and strength of nature. I advise you not to miss that moment of spring, when the first leaves and yellow heads appear in order to get a shock dose of nutrients
Hardly anyone needs to be convinced that a dandelion is useful. No wonder it is called Russian ginseng and the content of useful substances compared with the table of Mendeleev. Only for some reason in the spring they do not hurry to back up their body with incredibly useful elements contained in roots, leaves and flowers. And without much difficulty and for free.
As soon as the dandelion hatch, and the sprouts are still whitish, I cut them and put them into salads. They are less bitter than leaves. Until the leaves have appeared, in the garden, in a clean place, I dig out the roots, peel and force the whole family to eat whole on the spine - to get a spring dose of nutrients. I’m already over 80 years old, health must be helped.
Once, my mother used to make dandelion leaves along with nettles, and we rinsed our heads with this green water after washing. To hair grow better. And when I went to America, it was in Soviet times, everyone gasped there - I had such braids.
I dig up Jerusalem artichoke roots and always eat with garlic. Jerusalem artichoke is now universally added to baby food, it is so useful. Be sure to use the thick heads of the fern when it just begins to crawl out of the ground. Nature has a lot of wealth, right under your feet - just do not pass by.
© Author: Margarita Zhagrina, Bykovo, Moscow Region.
The recipe for dandelion honey
If you are allergic to honey, then it is not necessary to deprive yourself of this wonderful product, it will be replaced by honey dandelion. I have been preparing it for many years according to the old recipe. With pleasure I drink tea with him. And about the benefit itself speaks for itself the popular name of dandelion "doctor with a golden head".
- In an ecologically clean place I collect 250 yellow dandelion heads. This is about 250 g, but depends on the saturation of moisture. In dry weather, flowers are drier and lighter.
- One lemon is finely chopped together with the peel. I mix with dandelions, pour half a liter of water, bring to a boil and cook on low heat 10 minutes. After leaving for a day under the lid.
- Then squeeze the juice (two gauze). I add 700-800 g sugar, put on a small fire. Stirring, I hold until the sugar dissolves. By appearance, a product is obtained that is almost not different from honey bee.
- I rolled it into cans and stored it in a cellar, but it is possible and at room temperature.
© Author: Galina Yablokova, Khotkovo, Moscow Region.
This modest plant with a golden head of inflorescences is considered by most to be a weed, but dandelion has long been valued for its medicinal properties. It is used to treat many diseases.
Dandelion as an anesthetic
This plant is one of the most effective means to relieve pain in the joints and muscles. Dandelion's anti-inflammatory properties have been proven to help in the treatment of arthritis and even gout. In addition, this wonderful flower relieves spasms and headaches.
But in order for the plant to become truly healing, it is best to prepare dandelion flower oil, which is rubbed sore spots. This tool is considered the most powerful effects on the body. But we must remember that the preparation of medicinal raw materials should be conducted only in ecologically clean places, eaten from highways and major cities. Flowers need to be collected in dry and sunny weather.
HOW TO PREPARE THE OIL FROM THE DANDER
I prepare oil in two ways, although, as I have seen in practice, the first is more effective.
The following ingredients are required: 500 of dandelion flowers and 1 of sunflower oil, preferably cold pressed. Flowers (it is not necessary to wash them) should be folded in a jar with a capacity of 1,5 l, pour vegetable oil, tie the neck of glass containers with gauze. Put the jar in a warm, sunny place on the 3 week (I just leave it on the balcony). When the flowers turn brown, strain the contents of the jar through gauze, squeeze well and pour into a sterilized container, preferably from dark glass.
Store healing oil should be in a dark cool place. I have it in the fridge. For rubbing the joints, this medicine is slightly warmed up. I rub oil into sore spots for 2-3 minutes at night, then I tie it up with a soft cloth and go to bed. The oil is stored 1 year.
According to the second method, the preparation is prepared faster, the composition of the ingredients and their mass are the same. Add vegetable oil to the pan and add dandelion flowers. Warm the mixture in a water bath for 30-60 minutes at the slowest fire. The oil should not be too hot, in no case should it be allowed to boil. The longer you manage to warm it without boiling, the more beneficial substances the flowers will release into oil. After heating, pour the entire contents of the pan into a jar and leave in the sun for XNUMX hours. After this, strain the oil through cheesecloth into a container of dark glass. Keep refrigerated.
No less useful is the dandelion root, it is literally stuffed with biologically active substances that are beneficial to humans. Connoisseurs call it ginseng, and for good reason. Ingredients include calcium, potassium, iron, phosphorus, magnesium, copper, selenium, zinc, vitamins, carotene, glycosides, flavonoids, polysacchides, inulin, choline, sucrose, organic acids, and much more.
Dandelion roots are harvested either in early spring - in April-May, or in autumn from the end of September. When digging in the spring, it is important to do this before flowering. For medicinal raw materials, large roots, cleaned of small lateral roots, are suitable. They are first dried for several days, after which they are washed, cut into pieces and dried in special dryers or laid out on paper in a ventilated room or in the oven at a temperature of no higher than 40 degrees.
Despite the benefits of dandelion roots, there are contraindications to the use of their infusion inside: blockage of the bile ducts, peptic ulcer, and individual intolerance to the plant.
© Author: Anna Ivanovna MURAVTSOVA
DANDELION: FERTILIZER UNDER THE FEET
In the garden and garden, due to its rapid spring growth, dandelion intercepts nutrients and water from cultivated plants, which inhibits only emerging and still immature seedlings of cultivated plants. I share a great way to dispose of its tops, thanks to which the weed turns into fertilizer.
In the spring, like all gardeners, I treat dandelion like a weed: I dig it out with a pitchfork, removing it from the root. I noticed that it is better to do this when the plant just throws out the buds. At this time, until its root system has started to grow, it is easily removed from the ground.
But I do not destroy the uprooted dandelions, but prepare an herbal infusion from them. After all, dandelion is not only a weed, but also a recognized medicinal plant capable of
to accumulate in large quantities not only macro- and microelements (potassium, phosphorus, calcium, nitrogen, iron, manganese, molybdenum, boron), but also biologically active substances. All of them, to one degree or another, are necessary for the growth, flowering and fruiting of horticultural crops. But even though its leaves contain a lot of nitrogen, first of all, dandelion tops are a concentrated potash fertilizer.
I make an infusion from it: a 20-liter plastic barrel
half fill with dandelions and fill with water. It is better to grind the tops, but if there is no time, then you can load it like that. After the end of fermentation, I dilute with water 1:10 and feed all garden crops with this infusion at the root. Cucumbers, peppers and zucchini - until the end of summer, other crops - only until the middle.
The recipe can be improved by adding 10 g of superphosphate for every 30 liters of infusion.
Natalya Zastenkina, agronomist
USEFUL PROPERTIES OF D Dandelion - VIDEO
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