Don’t remove the yellow weeds out of your garden anymore! They are useful for your health

April 7, 2016

You may be accustomed to finding the yellow weeds in your garden. Instead of removing them, you are advised to use them for your health. Dandelion has been used for centuries in folk medicine for a variety of liver problems, kidney disorders, and appendicitis.

Don’t remove the yellow weeds out of your garden anymore! They are useful for your health

Every part of the dandelion can be eaten as the yellow weeds contain many vitamins such as vitamin A, B, C, and D. The dandelion also contains a variety of valuable minerals, such as potassium, zinc, and iron.

Here are some benefits of eating dandelion:

Beta carotene
Dandelion leaves contain more beta carotene than what given by carrots. Beta carotene is a compound useful for eye health. Dandelion leaves also contain 5 times of the need for vitamin K. This vitamin is very useful for strengthening of bones and preventing decreased cognitive abilities.

Anti cancer
A study in 2011 showed that dandelion root was able to kill a variety of leukemic cells. Remarkably, dandelion root tea did not affect healthy cells.
Diuretic
Dandelion is a diuretic that is able to throw a variety of salts and waste by increasing urine production.
Anti-oxidants
Dandelion has anti-oxidant compounds that function to prevent cancer, premature aging, and a variety of oxidative damage.

Digestion
According to a study by the University of Maryland Medical Center, dry dandelion can increase appetite and also acts as a mild laxative.
Some recipes
The combination of dandelion with garlic
You can peel garlic and mix them to some dandelion leaves that have been boiled. You can mix the mixture into various simple menus, such as pasta, vegetables, and bread.

 

Dandelion Pumpkin Seed Pesto
You can make this delicious pesto. You may need a roasted pumpkin seeds, parmesan and lemon juice to balance. Fried dandelions and dip them in the batter.

 

Herbal vinegar
You can enter some dandelion flowers into apple cider vinegar and let stand for 1 month. After 1 month, strain the flowers and store the herb up to 12 months. You can use this herbal vinegar on a variety of salads and soups.

 Source:
theheartysoul.com

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