Wishes or Weeds ?
Celeste Van Kirk/Observer-Reporter
A seed from a dandelion can travel 5 miles before it finally reaches the ground.
Celeste Van Kirk/Observer-Reporter
There are about 100 species of dandelion and all are beneficial, and they are also have one of the longest flowering seasons of any plant.
The dandelion – species Taraxacum officinale – is one of the first plants to appear in the spring, covering hillsides and lawns with bright yellow tops. This herb is also referred to as lion’s tooth, priest’s crown, Irish daisy and blowball.
Every year, lawn lovers wage war on the persistent, troublesome plant by spending millions of dollars on pesticides to keep their lawns green and free of dandelions.
But the dandelion is a nutritional powerhouse full of health benefits. They are an important and critical part of our ecosystem and economy.
Honeybees, bumblebees, butterflies and beetles visit the dandelions as a food source of nectar and pollen. Dandelions also are a great source of nutrients for humans, containing protein, fiber, many phytonutrients, fatty acids, iron, magnesium, calcium and potassium. They are also rich sources of vitamins A, C, D and K, just to name a few.
Dandelions have been used for centuries to treat a variety of conditions pertaining to the kidneys, liver and bones, along with joint pain and muscle ache. Every part of the dandelion can be used. From the roots to the flower, they are all edible.
Dandelions have grown as a populated resource for the food, medicinal and cosmetic industry. A variety of products are made, including skin care, lip gloss, soft drinks, teas, wines, soups and nutritional herbal supplements.
Those planning to eat a dandelion should make sure the area where it grew was not sprayed with any type of pesticide for at least three years.