DANDELION ROOT TINCTURE

DANDELION
She gets her name from the French dent-de-lion, meaning lion's tooth, thanks to her jagged leaves. Every part of the dandelion is edible and is a rich source of vitamin A, B, C, E, magnesium and phosphorus. She has both culinary and medicinal purposes.

Three leaves a day provides the recommended dose of daily C and is a wonderful appetizer to signal to the body to prepare and aid digestion. Unfortunately, most consider her a weed and when dug from the ground is simply tossed away instead of being used as a healing herb.

TURNING HER INTO A TINCTURE
Recently Avery and I harvested some dandelion and used her root to make a tincture. All you need is:

• Dandelion root

• 100 proof (organic if possible) vodka

• Approximately 6-8 weeks of patience

There are many imposters to dandelion so take extra care if foraging her. It is said the best time to harvest the root is before she flowers in the autumn, as this is when she is harnessing all her energy. Leaves are used in salads and morning smoothies, nothing is to be wasted. To make the tincture, give the roots a rinse and dry— no need to be precious, rough and ready is fine. Find a jar that fits the amount of roots comfortably, you do not want a lot of extra space there. Chop roots roughly, you want the vodka to have enough surface area to pull out her medicinal properties. Pour vodka to the very top, if you leave a gap of air, the tincture risks going rancid. You want to leave in a dark area for 6 to 8 weeks.

The tincture works wonders in cleansing the body, especially the liver and kidneys. A perfect ally for hangovers, urinary problems, fluid retention, constipation and skin problems. Best to take a pipette or 20 drops just before eating as this will do wonders to help you break down food.