Discover the power of dandelions: From salads to superfood pesto
In May, meadows shine with the yellow flowers of the dandelion. Its valuable properties make it worth incorporating into your daily diet. Both the flowers and leaves are edible, and you can add them to a salad or blend them into delicious pesto.
Many people know that pesto can be made from basil and a variety of greens and herbs. Each addition changes the flavor and impacts the body in different ways. Parsley pesto is very beneficial for those dealing with low iron levels, while dandelion leaf pesto supports liver function and helps remove toxins.
Dandelion is rich in valuable substances and has been used in natural medicine for years. The flowers and leaves can be eaten raw, in salads, or cooked in dishes like pancakes. Many people also turn dandelions into vitamin-packed honey full of minerals and antioxidants.
Gather dandelions away from busy roads in areas free from chemical agents, including pesticides.
How dandelions affect the body
Both the flowers and leaves of the dandelion are rich in vitamins, minerals, and polyphenols, which can support internal organs and combat free radicals. The most noticeable effect is the support for the digestive system. Dandelions stimulate the production of bile and gastric juices, aiding the digestion of heavy and fatty meals. Additionally, the leaves contain inulin, a natural prebiotic that supports gut flora.
The ingredients in pesto or pancakes made from dandelions have a protective effect on the liver, cleansing it of toxins and preventing inflammation. The plant also has a diuretic effect, helping to maintain kidney health and support the entire urinary system. It is also recommended for infections and colds as it boosts the body's immunity and helps stabilize blood sugar levels.
Recipe for dandelion leaf pesto
The blended leaves have a slightly bitter taste. The bitterness can be mellowed with a mix of walnuts (or pine nuts) and a bit of lemon juice.
Ingredients:
- 2 oz dandelion leaves
- 1.4 oz white onion
- 2.5 oz shelled walnuts or pine nuts
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Half a teaspoon of salt
Instructions:
- Peel and chop the onion into smaller pieces.
- Cut off the stems of the dandelion leaves, wash the leaves under running water, and dry them with a paper towel or in a salad spinner.
- Place the onion, dandelion leaves, and shelled nuts into a blender. Add olive oil, lemon juice, and a pinch of salt.
- Blend until the mixture reaches the consistency of pesto.
The content on our sites is intended for informational and educational purposes and does not substitute for medical consultation. Before making health decisions, consult a specialist.
