Dandelion is not only a “bothersome weed”, which some consider him. It is also one of the most valuable medicinal plants in Polandbut unfortunately most people have no idea about it. The turn of April and May is the best time to make it a homemade syrup, which is a vitamin bomb.
You shouldn’t regret it if you prepare it because Dandelion can help you deal with many ailments. Just be careful not to confuse him with poisoning field milkwhich at first glance is confusingly similar to him.
The valuable properties of the dandelion (Latin Taraxacum officinale) is the whole mass. In his flowers, leaves and roots you will find a lot of vitamins, including C, A or E, as well as mustard compounds, polyphenolic acids, tannins and flavonoids.
It is also a source: silicic acid, potassium, calcium or other microelements. So you can prepare a strengthening fertilizer for your plants (scares aphids) or crush and use yourself, using the benefits of health infusion or syrup.
Your body will be grateful to you because Supports, among others digestion, diuretic, helps with pancreas or liver problems, And these are just some of the reasons why it is worth reaching for it.
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There are many different regulations for dandelion syrup. One of the simplest is that After collecting 2-3 glasses of fresh flowers, clean them and lightly beat them. Put a liter of water into the pot. Cook So to bring them to a boil, and then on low heat for a quarter of an hour.
Wait the night, putting the pot a day to a cool place, Strain the decoction through a dense sieve. Add honey or sugar (about 1 kg) and juice from 1 lemon to a yellowish liquidso that it tastes better.
The last step is to place the liquid with sugar in a clean pot and Cooking on low heat for 2 hours until it thickens to the consistency of liquid honey. Mix it regularly and pour into scalded jars. Close the dishes tightly, pasteurize and store in a dark place.
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Dandelion is similar to field milk, but the latter is poisonous, so it’s worth knowing how to distinguish them. Above all Dandelion has one empty stem in the middle and one inflorescence grows out of it, while the field milk usually has several of them with several inflorescences.
Dandelion also has no hair, and its leaves form a rosette by the ground and are deeply cut. In milk, they are more irregular, with spiky edges and cover the stem.
