The juices and salts of the dandelion exert a stimulating influence
over the whole system, helping the liver, kidneys and bowels. The fresh
leaves are an excellent addition to salads, but should be quickly grown
and partially bleached, otherwise they are intensely bitter and tough.
The flowers also, which grow freely in the springtime, are a good
addition to salads.
Dandelion Tea.
Chop finely or bruise 2 ozs. of fresh young dandelion leaves. Pour over
them 1 pint of boiling water. Let stand 2 hours in a covered vessel and
then strain for use.
A wineglassful can be taken cold three times a day, or this quantity
can be added to a breakfastcupful of hot water and drunk as a tea.
To make a Dandelion Decoction.
Add 4 ounces of finely chopped or well bruised fresh green dandelion
leaves to 1½ pints of water. Boil the liquid until it measures a pint,
then strain and use in the same way as the tea. This is a stronger
preparation than the tea.
Dandelion Coffee.
This is a fairly pleasant beverage, and closely resembles ordinary
coffee in taste. It is especially advantageous when tea or coffee
are found to disagree. It is an excellent drink for dyspeptics, as
it stimulates all the organs of the body and also exerts a cleansing
action upon them.
The roots are usually dug up in October, dried, cut into small pieces,
carefully roasted and ground.
To make it add 1 teaspoonful of the roasted dandelion coffee powder to
½ pint of boiling water, bring just to the boil, strain, and serve,
adding milk or cream if desired.