In Ayurveda, dandelion is used for a wide range of health issues like liver disorders, sluggish gallbladder, water retention, urinary infections and indigestion. Dandelion leaf is rich in potassium, calcium, iron, magnesium, and vitamin A and C. The whole plant has a bitter taste, cold action, and is balancing to both pitta and kapha dosha

Dandelion tea is an herbal tea that’s made from the roots and/or leaves of dandelion. Some people also use its flowers to make a tea that’s more delicate in flavor. Steep the dandelion in hot water and add honey and lemon as you wish.

Spring is a wonderful time for a liver cleanse with dandelion. Make sure you gather your flowers from land which is pesticide and herbicide free as you don’t want to ingest toxic chemicals.

Not only are dandelions delicious and healthy for us to envoy, they are an essential source of food for insects and that’s why they are so valuable, a reliable source of food  for bees, butterflies and beetles early in the spring.

Dandelion Salad   (for 4 servings)

• 7 oz. young dandelion leaves
• 3 oz. of. watercress
• 4 medium eggs
• 1 gem lettuce, leaves separated (a mini variety of romaine lettuce)
• apple cider vinegar or raspberry vinegar
• olive oil
• salt and pepper

Dandelion Pesto     (for 10 servings)

• 3 cups of young dandelion leaves
• ¾ cups olive oil
• 3 cloves of garlic
• ½ walnuts
• 1 tsp. sea salt
• ½ cup of parmesan cheese

Blend all ingredients together. Use the pesto with pasta or spread it over a homemade pizza as a sauce.

Enjoy!!