May 3, 2009

Taraxacum officinale jelly and syrup recipe - herbal detox and cleansing tonic

Most of the people consider dandelion as humble or persistent weed and not many know that Taraxacum officinale is one of the oldest and safest medicinal herbs.
Syrup or jelly made of dandelion is very delicate and surprisingly tasty as well.
One of the function is Dandelion is helping in home herbal detox. Spring is the best time to clean the body from toxins, so, go out and pick them from your garden - if you don't use pesticides. Another choice could be remote meadow in environmentally clean area. Pick the flowers in the sunny mid-day, when they are fully open.
This is how you start to make your own Taraxacum officinale syrup called Pissenlit (literally "wet the bed" in French). It is used because of its duretic effiect - it contains high level of potassium salts, which is replacing the lost potassium from the body. Note that if you use other diuretics, you loose potassium, which has to be supplemented in another ways.

Dandelion is rich in minerals: calcium, iron, magnesium, manganese, phosphorous, potassium, selenium, zinc, vitamins B1, B2, B3, C. It contains more carotene than carrots.

Ingredients for syrup and jelly:
* 2 cups of dandelion petals
* 1 orange
* freshly pressed juice of 1 lemon
* 4 cups of water
* 3 cups of sugar
If you prefer jelly over syrup - add gelatine.
Oranges and lemons are optional - to improve taste.

After you picked flowers leave them for about 1 hour, so all critters have chance to run away. Rinse flowers in cold water.

Remove petals from the green bottom of the flower. Green part contains some bitter compounds. If you remove it your syrup will be delicate and sweet. Leaving green parts will make the syrup slightly bitter.

I was not very careful in removing all greens, and with this amount there was no bitterness in my syrup.

Put petals with water in the pot...

..... add chopped orange with peel - just scrub it down.....
Cook for 10-15 minutes.
Leave it for 24 hours.
Next day drain off and press the petals to remove all precious liquid.
Add sugar, freshly pressed juice of 1 lemon and boil for 5 minutes.
Some people boil it longer, but this syrup is very delicate. There is no need to boil it longer.
Syrup is ready to drink.
Dissolve it with water.
You may add less sugar if you make small amount and will use it in few days.
If you prefer jelly add gelatine.
Bon Appetite!
Green for Life: The Updated Classic on Green Smoothie Nutrition

Herbal, beneficial for the body actions of dandelion
* Multiple actions of dandelion makes this herb regarded as a tonic to the whole body.
* Helps to remove toxins from the body.
* Dandelion flower has antioxidant properties.
* Improves the immune system.
* Helping with liver disease - provides support in jaundice, congestion, hepatitis and poisoning.
* Mild laxative - stimulates peristalsis.
* Bitter compounds improve the digestion.
* Some forms of arthritis can be treated with dandelion.
Further reading on Green for Life: The Updated Classic on Green Smoothie Nutrition


Yolanda Elizabet Heuzen said...

Thanks for the recipe Ewa, I have a lot of dandelions in my garden this year and was wondering what to do with them. Not any more! ;-)

Tatyana@MySecretGarden said...

What an excellent post! For many people, it's just a weed. My sister uses dandelions in salads and, also, makes some medecine. I remember my Mom used to make medicine for my feet from dandelions. I'll try to use your recepie, if I find enough flowers around... Thanks!

Marie said...

This looks really good :)

Anonymous said...

Wonderful article and thanks for posting the medicinal reference, I might not have believed you

Dirt Princess said...

Wonderful post. I must pass this along to a fellow blogger who was having troubles with them as weeds, wasn't sure what to do with them. Well she can read this and put them to good use!

JGH said...

Never had a dandelion syrup recipe before! Thanks! My grandparents used to make dandelion wine - I wonder if it was as healthy?

Chrissie said...

Hello Ewa. It is good to hear from you again. My grandfather ate Dandilion leaves in salad but I have never heard of Dandilion Jelly. It looks good, I may try it soon.

Kathryn/ said...

This is fascinating, Ewa! Thank you! I'm going to share with my daughter who is here visiting at the moment and will surely find this very interesting!

hellaD said...

Wow, thanks for this recipe, and what great photos to go with it! Dandelions are just fantastic :)

Unknown said...

How much pectin do you add?

Ewa said...

Not too much, so it doesn't get too stiff. I like to keep it delicate and loose like confiture.