The best time for harvesting dandelion flowers falls on The turn of April and May, when the baskets are fully developed and intensively yellow. Then they contain the highest concentration of flavonoids and phenolic acids. To keep the full aroma and nutritional values, we collect the flowers early in the morning, immediately after the dew resolution, when the petals are still firm, but not withered. Before noon, warm rays of the sun can speed up the evaporation of valuable essential oils.
The place of collection is also extremely important: avoid areas with busy streets and in the immediate vicinity of factories, because the crown of dandelion easily accumulate heavy metals (lead, cadmium, zinc). It’s best to choose parks and forests away from roads at least 100 meters. To prepare about six small jars of syrup (300-400 ml each) we need an average of 300-500 slightly whipped flower baskets. After harvesting, it is worth gently separating the yellow flakes from green parts and spread them on a clean cloth so that they dry slightly before we pour them with water all night.
Dandelion (Taraxacum officinale) stands out a compact rosette of mundane leaves that are lanceolate, deeply cut and ended with sharp teethwhile field milk (Sonchus arvensis) has leaves arranged along a branched stem, with milder, less deep teeth. In the nun, each stem grows individually from the root system, it is empty inside and there are no leaves along the way, and at its top it wears a single, large, light yellow flower basket.
Dairy, on the other hand, often has one thick, leafy stem with side shoots, on which several smaller flower baskets develop, sometimes with white elements of fluff even before menopause. After compressing the dandelion stem, white, bitter milk juice flows outwhile dandelion juice – although also white – is rarer and less bitter.
Both species bloom in a similar period, but the dandelion usually repeats flowering several times a seasonwhile field milk usually blooms only once. The height of the plants is also different – the dandelion rarely exceeds 15-20 cm, and the milk can grow up to 50 cm.
The recipe for dandelion syrup is simple, but it requires a bit of patience:
- About 300-500 fresh flower baskets Place in a pot, pour a liter of water and cook on low heat for 10-15 minutes, stirring occasionally.
- Put the pot for 24 hours in a cool place (e.g. basement) so that the flowers give all the compounds to the infusion.
- Strain the liquid through gauze or sieve; Throw or use flowers for compost.
Add about 1 kg of sugar to the obtained decoction (it can be white or xylitol) and juice with 2-3 lemons. We cook everything on low heat for 2-3 hours until the syrup becomes thick and clearreminiscent of liquid honey. Pour hot syrup into scalded jars or bottles, close tightly and set aside to cool.
Dandelion syrup is comprehensive support in upper respiratory tract infections – has anti -inflammatory, expectorant and soothes a sore throat. In folk tradition, it was used as a cough, hoarseness, colds, and even with bronchitis or pneumonia.
- Anti -inflammatory effect: studies conducted by the CAS Institute of Agricultural Sciences indicate that flavonoids and phenolic acids from dandelion inhibit inflammation mediators, helping to reduce swelling and sore throat;
- Immunostimulatory effect: Dandelion preparations increase the activity of NK and macrophages cells, supporting the immune system in the fight against infections, this is confirmed by the research of scientists from Sangji University;
- Antiviral effect: In vitro conditions, the dandelion extract showed influenza A (H1N1) virus inhibition, which suggests potential benefits for viral infections (Chinese Academy of Sciences, Beijing, China).
Mniszek is also a prebiotic. Its leaves can support the intestinal flora, and the root thanks to inulin works favorably on digestion and lipid metabolism. To maximally use this gift of nature, it is worth reaching for a leaf infusion outside the syrup or add young leaves to the salad – it is a real bomb of vitamins A, C and minerals.
How to drink syrup? Adults can consume 1-2 tablespoons of syrup (15-30 ml) 2-3 times a daydissolved in warm water or tea. Children over 3 years old – 1 teaspoon (5 ml) 2 times a day. We serve during or after a meal to alleviate any stomach irritation. We store in the fridge for up to 3 months.
Sources: Teragota.pl, Pubmed
