Proof that the Best Things in Life are Free

While researching one of the wonderful foods that I grew up eating, one that grew abundantly and was free for the picking I learned so much. It was one of those things that as a child I simply took for granted, much as children take it for granted that they will always be fed and clothed. We take no thought to expenses until we start working and having to pay our own way, or these matters are brought to our attention. Even when our parents gently then more forcefully remind us of the cost of items it still does not truly make an impact until we are stretching our own pay check to pay for the many living expenses we incur.

One of the most nutritious foods is also one that is free. As winter gives way to spring yards will soon fill with an array of their sunny yellow heads. Mail boxes and door steps will be full of adverts for those who boast their talents of ridding lawns of weeds. Before you enlist the aid of these enterprising individuals please take a moment to read the wonders of dandelion greens. I did and found some interesting facts I will gladly share:

In http://www.healthmad.com/Alternative/Dont-Kill-That-Dandelion.26128 Darlene McFarlane advises on herbal uses highlighting tips of detoxifying your system. We ate the greens but I never knew that any of the flower or stem was useful so I was amazed as she shared with the reader use of dandelion stems to aid in purifying our system of toxins.

Sarah1215 gives us some interesting background information and more herbal benefits of dandelions, plus a how-to in creating your own dandelion crown:

http://www.quazen.com/Recreation/Outdoors/How-to-Make-a-Dandelion-Crown.125258

Sandra Stiles Furstal gives us a glimpse of the roots of the dandelion (pun intended) dating back to medieval France. The dandelion was one of the more than 2000 herbs that were used when the settlers came from England. The roots have been used in tonics and liver cures, as well as to stop infections, skin diseases, dropsy, and to settle the digestive tract.http://www.scienceray.com/Biology/Botany/Dandelion-Facts-and-History.115681

http://www.gomestic.com/Cooking/Dandelion-Not-Just-a-Weed.42993

J Martin gives tips on cooking and using dandelions. In case you decide to try them by the end of this article, Martin guides you step by step in preparation and cooking.

You don’t have to sell me on eating dandelion greens. I grew up eating them, plus their free, but I decided to check out the nutritional content in 1 cup of cooked dandelion.

·        Just 59 calories

·        Calcium 252 mg. (compared to 93 in spinach)

·        Iron 3.24 mg. (compared to 2.20 in spinach)

·        Phosphorous 75.6 mg. (compared to 38 in spinach)

·        Potassium 418 mg. (compared to 324 in spinach)

·        Vitamin A 21,060 IU (compared to 8,100 in spinach)

·        Vitamin C 32.40 mg. (compared to 28. in spinach)

This is not to down play the role that spinach plays in eating nutritiously but to point out that there is much to gain by adding dandelion greens to our diets.

According to the Reader’s Digest Family Guide to Natural Medicine the dandelion was first introduced to the New World by the Europeans and quickly put to use by Native Americans for a multitude of remedies from health tonics, chest pain and knitting broken bones. They would often follow the animals to see which herbs they sought for remedies and learn from them. One of their favorite animals to watch was the bear.

Common uses of the dandelion are wine, coffee, salad, and greens. It has been long approved as an over the counter medicine to treat liver, gall bladder and kidney problems, as a mild laxative, appetite stimulant, and a diuretic and also to improve potassium levels and thereby improve health and lower blood pressure.

I hope that I have whetted your appetite for more information on dandelions and that you soon will be enjoying the free rewards of nature’s bounty.