The dandelion, much more than a weed

Each spring, lawns, roadsides and paths adorn themselves with innumerable little suns that many people try to destroy, judging that they are merely weeds.

Recognizable thanks to its bright yellow flower, parachute-bearing seeds and notched leaves, the dandelion actually has unsuspected virtues.

The leaves, stem and roots of the dandelion are a rich source of vitamins, iron, potassium and antioxidant polyphenols.

Consumed in a salad or as juice, the dandelion strengthens the immune system, fights infection, reduces the risk of cardiovascular diseases and of cancer, strengthens skin and bones, cleans the liver and slows aging of the body.

It is known to fight against rheumatism and arthritis. A decoction of dandelion roots applied to the skin helps combat skin infections.

At one time, dandelion flowers were picked to make a medicinal wine, and the latex of its stem was even used to make rubber.

The dandelion plays an important role ecologically. Published in 1935, the work of Brother Marie-Victorin called Flore laurentienne (“Laurentian vegetation”), mentions that the dandelion, “provides, towards the beginning of May, the first honeyflow of the spring, providing bees with abundant nectar and pollen”.

This perennial plant also feeds many small mammals. However, bearing in mind that dandelions concentrate pollutants and contribute to the decontamination of soils, harvest them on ground that has not been treated with chemical products and is protected from pollution.

By the same author: Coexisting with the black bear (Click the image below)