Dandelion (Taraxacum officinalis) is one of the plants used by biologist Maria Treben in her experiments, especially for liver, kidney, heart, and skin diseases.
The active ingredients with purifying effects of dandelion include bitter principles, the B vitamin complex, sterols, flavonoids, potassium, zinc, and many other minerals.
When you pass by a bunch of yellow flowers in your garden, do not rush to dismiss them as an annoying weed.
Dandelion is an excellent spring tonic. The entire plant is edible.
The young leaves and stems are harvested before flowering.
Dandelion root can be dried and ground to be used in tea or coffee.
To enjoy its remarkable properties, you can also make dandelion syrup.
Therapeutic Indications
Dandelion syrup, or dandelion honey, is useful for liver or bile disorders, rheumatic pain, arthritis, and many others.
Maria Treben recommends dandelion syrup as a natural remedy for cleansing the blood, liver, and kidneys.
Dandelion has purifying effects throughout the body, managing to detoxify and regulate hormonal levels.
Dandelion syrup also treats acne.
It contains vitamin A, which fights oral and lung cancer.
Rich in vitamin B, it helps alleviate stress and promotes a healthy immune system.
Contains fiber that lowers cholesterol and combats diabetes.
Contains potassium, magnesium, and calcium, which help lower blood pressure and maintain a healthy heart.
It has very few calories but requires a greater digestive effort. This induces a feeling of satiety and can curb hunger, making it beneficial in weight loss diets.
It is a natural stimulant for cleansing the kidneys, gallbladder, and liver of toxins.
It has antibacterial properties that rid the body of harmful bacteria.
It has anti-hyperglycemic effects, which help strengthen the heart and blood vessels.
Dandelion Syrup Recipe
Ingredients
4 handfuls of dandelion flowers
1 liter of cold water
1 kg of unrefined sugar
half a lemon, sliced
Preparation of Dandelion Syrup
Place the dandelions in cold water over heat and bring to a boil for a few minutes.
Remove the pot from the heat and let it steep overnight.
In the morning, strain the mixture through a sieve and squeeze the flowers well.
The juice obtained is mixed with sugar and lemon.
Place it in a pot over low heat to preserve the vitamins and qualities.
The syrup will reduce without boiling.
Then let it cool and check the consistency.
If it is not ready, put it back on the heat and then cool again.
The dandelion syrup should not be too thick as it can crystallize, nor too thin as it can ferment, but rather viscous, good for spreading on bread.
Once cooled, pour it into a clean jar and store it in the refrigerator.
How to Use
Dandelion syrup can be used in various preparations as a sweetener: creams for homemade cakes, ice creams, pancakes with petals, and dandelion syrup.
The taste of dandelion petals in this syrup is delicate, floral, and refreshing, with a slight citrus aroma due to the lemon.
In fact, authentic dandelion syrup can be easily mistaken for honey.
Children love it.
Dandelion syrup is also good for those who cannot tolerate the acidity of natural honey.
