Saturday, July 10, 2010

eating dandelion blossoms When eating dandelion blossoms, it is all edible, but it is the blossom that is the sweetest. I never thought of the idea of eating dandelion blossom fritters!
Some expert commentary from Heidi Bohan, author of "The People of Cascadia"

Some more information about Dandelions as a herb can be found from Isabell Shipard's website 'Herbs Are Special' - Vitamins: A, B1, B2, B3, C, EMinerals: rich in calcium, chromium, iron, magnesium, manganese, phosphorus, potassium, sodium, selenium, silicon, zincActions: diuretic, laxative, choleretic, tonic, stomachic, antioxidant, hepatic, alterative, aperient, anti-inflammatory, cholagogueConstituents: essential oil, inulin, levulin, choline, taraxacin, mucin, saponins, resin, fatty acids, sugars, pectin, gum, protein 16.5%
More info here about culinary and medicinal uses:

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