Yellow-flowered composite plant whose leaves grow directly from the root.
A weed used as a diuretic, digestion aid, and liver detoxifier. Available as an extract or in capsule form at health food stores.
The plant referred to as a ‘tramp with a golden crown’ is known to all as the dandelion. Interestingly, this plant shares close kinship with chicory, endive, and lettuce. Its youthful leaves are a delightful addition to salads, and may also be cooked as a green. Dandelions are a beloved ingredient in Italian salads, particularly. Furthermore, the plant’s yellow flowers have historically been used to make wine, and its dried roots are often recommended as a remedy for liver insufficiency.
The blooms of this feral herb can be utilized in the production of wine, while the foliage can be consumed uncooked as part of a salad or boiled and presented as a vegetable. For cooking purposes, it is advised to cleanse them thoroughly and cook them akin to spinach. Once adequately supple, blend them to form a puree, add suitable seasoning, and incorporate a dollop of butter for a luscious finish.