Hello Universe! This is Allyson!

Today I am beginning my blog series on medicinal plants! I have been learning as much as I can this season about medicinal plants - wild foraged, plants that I am growing intentionally, and prairie plants. So this blog focuses on a wild foraged plant (that some people may call a "weed") that I have been learning about.

#1 Dandelion!

Parts of plant used:
The whole thing!

Medicinal properties:
Dandelion is a natural laxative and is often used as a caffeine-free coffee substitute. It is also used to treat loss of appetite and an upset stomach. I have tried it several times for these purposes, and it works really well!

Preparation:
Dandelion flowers and leaves can be eaten raw and make a lovely addition to raw salads. They are a bit bitter, so pairing them with milder greens is a good way to go.

Dandelion flowers - the yellow ones, before they go to seed - can be used to make a lovely floral wine. Here is a good simple recipe (you can find lots of fun recipes for this!):

Ingredients:
4 cups of dandelion flowers, fresh and undamaged
6 cups of hot water
2 cups of sugar
1 lemon, thinly sliced
1 orange, thinly sliced

Process:
Put dandelion flowers in a gallon-sized, heatproof container. Add hot water. Let sit for a full 24 hours. Strain the tea and bring to a boil. Dissolve sugar into the tea and pour back into your heatproof container. Add lemon and orange. Cover with a cloth or something else that will allow some air into the container. Let sit, stirring every chance you get, for 2 weeks. Strain this mix after 2 weeks and either drink immediately or it will keep in the fridge for up to three weeks. Enjoy! (This recipe relies on natural yeast in the air catching in the mix and starting fermentation. The yeast will eat up the sugar in your mix and this is your fermentation. So, it is essential to let air into the container and also for every ingredient and every utensil/tool you use to be very clean.)

I have also tried roasted dandelion roots and using these for tea. They make a lovely earthy tea that resembles a lighter coffee flavor. Here is the process for that:

Use a shovel or digging fork to fully dig up the root of the dandelion plant. Clean the roots SUPER WELL, then chop up into little pieces. Place on an ungreased sheet pan, then cook in the oven at 200 degrees Fahrenheit for 6 - 8 hours, depending on how fragrant of a roast you want. Let cool completely, then store in a jar forever! Put a tablespoon of these roasty roots in 8 ounces of hot water and enjoy your tea!

There is so much more to say about this plant, so ask me more when you see me! Love and Peace and Dandelion to you all!

Next medicinal blog: #2 Stinging Nettle!