Dandelion ~ Taraxacum officinale

Dandelions help the digestive system to obtain full nutrition from the foods we eat. It strengthens and nourishes the spleen, skin, nerves, glands, gallbladder, and the renal, circulatory, and lymphatic systems. Dandelions can aid in reduction of uric acid and reducing edema in the joints. Dandelions can be a good herbal aid for treating inflammatory diseases such as chronic fatigue and fibromyalgia. It contains iron, minerals, vitamins, and my favorite trifecta of calcium/magnesium/potassium that we just can not live without. That’s a lot of healing and nutrition from a plant that most people try to eradicate from their yard and gardens!

In this class, Suzanne Tabert will demonstrate a variety of ways to get dandelion’s medicine to the people in ways that they’ll enjoy taking it!

Some of the concoctions we’ll be making are: dandelion pesto, pickled dandelion buds, roasted dandelion roots, and dandelion vinegar and tincture.

What to bring:
– Large digging fork
– Two pint (16-oz) jars and two half pint (8-oz) jars
– 1/2 pint of 100 proof vodka or 151 rum
– One and a half pints apple cider vinegar (organic unpasteurized is best)
– A small onion, a head of garlic, an inch of ginger
– Tamari, shoyu or Braggs liquid aminos
– Chopping knife, cutting board, small to medium mixing bowl
– Gardening gloves
– Camp chair
– Dress for the weather, bring lunch, water, a camera and a notebook

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