FOOD FORAGING

Dynamics of Dandelion Greens

Botanical name: Taraxacum officinale

Dandelion greens belong to one of the largest plant families – the Sunflower – which include more than 22,000 species, including daisies and thistles. The first reference of dandelions being used as a medicine was written by Middle Eastern physicians in the 10th and 11th centuries. Welsh medicinals concocted as early as the 13th century made use of both the roots and leaves.

After gathering this plentiful, easily recognizable herb – preferably the younger, paler leaves – rinse them gently, pat them dry, and store them in plastic bags in a low-moisture refrigerator drawer. Blanching them by immersing them in boiling water for 20 to 30 seconds helps reduce a sometimes-present acrid taste before adding them to salads or sandwiches. Try adding dandelion greens to soups, stews and casseroles, as well as to herbal teas and coffee.

Health Benefits of Dandelion Greens

When your grandmother said dandelion greens were good for you, she wasn’t kidding.Folk medicine claims the dandelion plant is a powerful healer, used to purify the blood, settle digestion and prevent piles and gall stones, among other maladies. The fact is the greens of the humble dandelion provide 535 percent of the recommended daily value of vitamin K, which may be the most important source of any other plant-based food to strengthen bones, but may also play a role in fighting Alzheimer's disease by limiting neuron damage in the brain.

Dandelion greens also give the body 112 percent of the daily minimum requirement of vitamin A as an antioxidant carotenoid, which is particularly good for the skin, mucus membranes and vision. A flavonoid called zeaxanthin protects the retina from UV rays, while others, primarily carotene, lutein, and cryptoxanthin, protect the body from lung and mouth cancers.

Need more benefits? Dandelion greens are high in fiber, which helps your body shed waste. These greens also contain vitamins C and B6, thiamin, riboflavin, calcium, iron (crucial for generating red blood cells), potassium (to help regulate heart rate and blood pressure), and manganese. Other nutrients present in dandelion greens include folate, magnesium, phosphorus, and copper.

Stinging Nettles

Botanical name: Urtica Urens

As winter fades into spring, the early greens begin to dot the landscape. Among the first "weeds" to appear are Stinging Nettles (Urtica urens). Considered by many to be a bothersome pest, the nettle is actually a valuable medicinal and nutritious herb. It has been used since ancient times as a source of food, fibre, and medicinal preparations

As a food, nettles are wonderful. The Scottish use nettles to make a pudding, the Irish use them to make a beer, and the French boast seven different nettle dishes. Young tender nettles are delicious steamed and served with butter and lemon. Nettles are rich in iron, silicon, and potassium. They are very high in vitamins A and C. When dried, nettles are 40% protein. The dried plant makes a nutritious addition to soups, stews, or casseroles.

Medicinal Properties

For over two centuries, nettles have been used for medicinal purposes. They have beneficial influence on various body systems, including the lungs, kidneys, skin, and blood. The herb has been recognized for its ability to stop bleeding, relieve mucous congestion and water retention, and improve skin irritations. It is considered to be an excellent blood purifier. Nettle tea has been used to help increase the milk flow of nursing mothers. As a gargle, it is useful for mouth and throat infections. Applied externally, the tea is said to help relieve acne and eczema. Dried nettles make a useful poultice to encourage scab formation on a small sore. The dried leaves, burnt and inhaled, are said to relieve bronchial and asthmatic problems.

Gathering, Preparing and Drying Nettles

Nettles are best when gathered early in the season, February through April, depending on your location. Young plants, up to six inches tall, may be used whole. When picking older plants, use only the young, tender leaves. Nettles may be cut back to obtain a second harvest. NETTLES STING - USE GLOVES WHEN PICKING AND HANDLING THE FRESH PLANT. The volatile component is neutralized by heat (cooking or drying). Dry nettles at a low temperature. For even drying, separate leaves and stems. Nettles will dry in 8-12 hours. Prime nettle season is short, 1 to 2 months. Don’t miss the opportunity to dry ad store this valuable herb.

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