Dandelion delights: Uncovering nature's nutritional powerhouse
In May, meadows shine with the yellow flowers of the dandelion. This plant, contrary to popular belief, isn't a weed. Its valuable properties make it worth incorporating into your daily diet. Not only are the flowers edible, but the leaves can also be added to a salad or blended into a delicious pesto.
It's not new for many that pesto can be made not only from basil but also from various other green leaves and herbs. Each addition alters the flavour of the mixture and affects the body in different ways. For instance, parsley pesto is particularly beneficial for individuals with low iron levels, whereas dandelion leaf pesto supports liver function and helps remove toxins.
This is how dandelions affect the body
Both the flowers and leaves of dandelions are full of vitamins, minerals, and polyphenols that can support the functions of internal organs and combat free radicals. The most noticeable effect is support for the digestive system. Dandelions stimulate the production of bile and gastric juices, which facilitate the digestion of heavy and fatty foods. Furthermore, the leaves contain inulin, a natural prebiotic that complements intestinal bacterial flora.
Ingredients in dandelion pesto or crêpes have a protective effect on the liver, cleansing it of toxins and preventing inflammation. The plant has diuretic properties, which support kidney health and the entire urinary system. It is also recommended during infections and colds, boosting the body's immunity and helping stabilize blood glucose levels.
Recipe for dandelion leaf pesto
Blended leaves have a slightly bitter taste. To soften the bitterness, add a mixture 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.
- Remove the stems from the dandelion leaves, wash the leaves under running water, and dry them on a paper towel or in a salad spinner.
- Place the onion, dandelion leaves, and shelled nuts into a blender jar. Add olive oil, lemon juice, and a pinch of salt.
- Blend until you reach the consistency of pesto.
The content on our sites serves informational and educational purposes and does not replace medical consultation. Before making health decisions, consult with a specialist.
