Baker's Best of Health

It’s dandelion season! And if you’re like most folks, you probably think they’re nothing but nasty old weeds. But to certain members of the older generation, having a patch of those golden flowers growing in your yard is like having a drugstore right on your doorstep! In fact, as long as your lawn isn’t chemically treated, every part of the plant is actually good for you—and it’s especially effective against indigestion, and kidney and liver problems.

You can toss young leaves in salads, steam them like spinach, and use them along with the roots to make tea. Here’s how to brew up a cup:

Put 2 teaspoons of fresh, chopped dandelion roots and leaves in a pan, pour in ½ cup of spring water, and bring it to a boil. Remove the pan from the heat, and let the mix steep for 15 minutes, then strain and enjoy the hot liquid. Make a cup two or three times a day, and drink to your health.

But don’t stop there. If your yard is dotted with dandelions, fill a bucket and try this dandy dandelion wine:

Juice 4 lemons and 4 oranges, and put the citrus rinds, juice, and a gallon bucketful of dandelion blooms (no stems) in a pan with 2 gallons of water. Bring the mixture to a boil, and continue boiling for half an hour. Remove the pan from the heat, and let it sit for 24 hours. Strain the mixture into a crock or large glass jar, and stir in eight cups of sugar and 1 package of baker’s yeast. Cover the container, and leave it in a cool, dark place for two weeks. Then strain the elixir again, and pour it into wine bottles. Cheers!