Long Island Gardening Community Resource» Storing Techniques

That Pesky Dandelion is Good For You

David — Mon, 17 Aug 2009 06:37:38 +0000

Did you know that the dandelion has been used as food and medicine for much of recorded history? Yes, I am talking about that pesky weed that is the bain of your lawns existence. Since you just can’t stop trying to get rid of them, you might as well make some use of them. In this article I am going to detail a few ways to utilize this under appreciated plant.

Dandelion as a Food

As per Wildman Steve Brill’s website:

The leaves are more nutritious than anything you can buy. They’re higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc by using a tasty, free vegetable that grows on virtually every lawn. The root contains the sugar inulin, plus many medicinal substances.

The leaves are the most frequently eaten section of the plant, and they are edible in both raw and cooked form. The flowers and roots may also be eaten, however, typically cooked to mitigate their more bitter flavor. I like to cook the bitter greens italian style by sauteing some garlic and red pepper flakes in some olive oil, adding some lemon juice and adding the dandelion greens to saute for a minute or two.

The best time to harvest the greens is the beginning of spring (before the flower starts to bud). Wash the leaves and dry them and they are ready to be used in a salad or cooked.

Dandelion as Medicine

The University of Maryland Medical Center says about Dandelion:

In traditional medicine, dandelion roots and leaves were used to treat liver problems. Native Americans also used dandelion decoctions (liquid made by boiling down the herb in water) to treat kidney disease, swelling, skin problems, heartburn, and stomach upset. Chinese medicinal practitioners traditionally used dandelion to treat digestive disorders, appendicitis, and breast problems (such as inflammation or lack of milk flow). In Europe, herbalists incorporated it into remedies for fever, boils, eye problems, diabetes, and diarrhea.

Today, dandelion roots are mainly used as an appetite stimulant, digestive aid, and for liver and gallbladder function. Dandelion leaves are used as a diuretic to stimulate the excretion of urine.

Dandelion is a natural diuretic that increases urine production by promoting the excretion of salts and water from the kidney. Dandelion may be used for a wide range of conditions requiring mild diuretic treatment, such as poor digestion, liver disorders, and high blood pressure. Dandelion is a source of potassium, a nutrient often lost through the use of other natural and synthetic diuretics.

Fresh or dried dandelion herb is also used as a mild appetite stimulant and to improve upset stomach (such as feelings of fullness, flatulence, and constipation). The root of the dandelion plant is believed to have mild laxative effects and is often used to improve digestion. Research suggests that dandelion root may improve the health and function of natural bacteria in the gastrointestinal tract. Studies have also reported that dandelion root may help improve liver and gallbladder function.

Some preliminary animal studies also suggest that dandelion may help normalize blood sugar levels and improve lipid profiles (lowering total cholesterol and triglycerides while increasing HDL, “good,” cholesterol) in diabetic mice. However, not all animal studies have shown the same positive effect on blood sugar. In addition, research needs to be done on people to determine if this traditional use for diabetes has modern-day merit.

Last year I made a dandelion tincture. It is very easy to make and can be used for people with indigestion, liver and gallbladder complaints, infections of the urinary tract, and loss of appetite.

Dandelion Tincture:

Some people take dandelion root tincture daily in early spring for a couple weeks as a cleanse for the liver.

Pull a bunch of dandelion roots and wash and dry them (best time to harvest is early spring or late fall). Put them in a jar and cover them with 100 proof vodka ( I use 125 proof – mix of 100 and 150 proof). Cover and place in dark place for a few weeks. Shake each day (twice a day if possible). After two weeks, strain and place into amber dropper bottles. When ready to use, place a dropper full into a cup of water. Use regularly or when necessary.

: Dandelion roots being washed

: Dandelion Tincture In Process

Notice of Importance: Make sure the dandelions you harvest are grown in soil that has not been treated with chemicals and pesticides. DO NOT consume dandelion that has been exposed to such toxins.

Dandelion Tea

As seen in the store, dandelion tea uses the root (sometimes roasted until dry). You can use that technique or use the fresh plant as well. Use the root, the leaves or both. Some instructions I found interesting from dandeliontea.com:

I have dug the roots, roasted them until they were dry, chocolaty brown and crumbly, and ground them in a coffee grinder. I enjoy the coffee-like taste. A dandelion beverage makes a great coffee substitute, homemade or store-bought. Usually every day, I make dandelion tea of some sort. I especially like using the whole plant. It is very versatile.

Drying Mint for Tea – Best Techniques?

David — Mon, 15 Jun 2009 21:22:54 +0000

Spearmint Comin' Up

I just harvested the first cutting of my four varieties of mint growing in various gardens. I am growing

Spearmint
Peppermint
Greek Mint
Another Spearmint Variety (Large Leafed)

Some techniques commonly used to dry mint are:

Bundle and hang from Stems in a dark, very dry place (if possible with paper bags around the bundles)
Put in Paper bags
Place in oven at very low temperature for a short while and then turn oven off (hang in oven if possible)
Hang and Air Dry in ventilated place
Dry in Microwave
Place in front of dehumidifier

I like the first three techniques as they the process is easier on the plant. Drawing the water out of the plant through the paper bags is, to me the best way and maximizes the preservation of essential oils. I would recommend this technique for many other plants as well. Others suggest this technique is not good due to the paper absorbing the essential oils. I have not found this to be the case from my experiences.

The last three to me are not as good choices due to the harshness of drying which can lead to the loss of essential oils. Some people put the mint in the oven on low temperature until dry and while I haven’t tried that, it just seems a bit harsh). Plus if you need the mint quick, just use it fresh! I like to use it to make tea everyday while its in the process of drying as well as after.

The best time to pick the mint (or any other herb) is right before it flowers in the early to mid morning. This is when the most essential oils are present sending all of its plant goodness into the reproductive process and producing all that aroma, flavor and other magic!

I took the first cutting of mint recently – Mid-June here. (could have probably waited a bit longer but am going away and don’t want it to go to flower) Im sure it will pop right back up for a second cutting in a month or so. Ill change this article when I make the second cutting.

While there are many uses for mint, I mostly use it for tea. It is one of my favorite medicinal herbs and is amazing for aiding in digestion, calming the nerves, and giving a relaxing earthy feeling. Dr. Weil, best known for establishing and popularizing the field of integrative medicine explains the medicinal benefits of tea:

Peppermint is a wonderful digestive remedy, especially useful for the upper GI tract, for relief of heartburn, indigestion, nausea, and the like. You can buy pure peppermint leaf tea in most supermarkets. Brew it in a covered container to avoid loss of volatile components, and drink as much of it as you like, hot or iced. This herb is also soothing to the lower GI tract. Enteric-coated capsules of peppermint oil have been used for irritable bowel syndrome. Enteric coating resists attack by stomach acid, so the capsules pass into the intestines intact and release their contents there. As with garlic, our familiarity with peppermint makes us less likely to take it seriously as a medicine, but in fact it is one of the most powerful and effective remedies for gastrointestinal complaints. It is also nontoxic.

Other plants I am growing in the mint family:

Lemon Balm
Lavender Bergamot
Catnip
Lavender
Basil
Oregano
Marjoram
Rosemary
Thyme

Leave a comment sharing your experiences with drying mint and the different ways you use it.

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Freezing The Last Tomatoes

David — Tue, 23 Oct 2007 04:42:43 +0000

Around the beginning of October, the tomatoes slow-ripen on the vine and stay there, nice and ripe, sitting waiting to be picked. They will sit there a good while (depending on the weather) until one day when I have some time to pick them and do something with them. Of course, if I leave them too long, they will grow bacteria or split open from rain.

I wanted to store them for future use and since I am not fortunate to have a pressure cooker, I decided to freeze them. I chose this method because I know I will be using them within a reasonable amount of time (1-4 months or so). So I looked up online what the proper way is to freeze them. So heres what I did the end of last week, Oct. 17th-18th or so:

Gather any glass jars and tops and sterilize with boiling water or ammonia. Boil Water in a large pot (1/4 – 1/2 way up with water). While bringing to boil, plug up your kitchen sink and turn the faucet to full cold. Fill up sink with cold water. We will be blanching the tomatoes in order to remove their skin. Add 4-6 tomatoes at a time into the boiling water and watch them. As soon as their skin splits open, use a slotted spoon to remove the tomato and toss it into the cold water bath.

After all tomatoes are removed, add the next 4-6 (make sure to keep the rolling boil going). Meawhile turn your attention to peeling the skin off the tomatoes. They should peel off very easily once the skin has split.

At this time, cut off any blemishes on the tomato and take off any remaining stem. Toss the finished tomato into a bowl. Keep this process going, draining the water and adding cold water as necessary to keep the water cold.

When your done peeling the tomatoes, stuff them into the jars as necessary and push them down as much as you can. Leave about an inch or a bit more to account for the spreading of the liquid as it turns to ice. I use a similar technique when storing my homemade vegetable stock. So that’s it. Pop the tops on, toss them into your storing freezer, and if you want, add some lemon to the top to stop any bacteria from building. When your ready, like in the middle of January, you will have beautiful ripened tomatoes, already peeled, to make sauce, salsa, add to soup, or whatever your favorite tomato recipe is.