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Homemade Dandelion Syrup: Healing Diet Which You Don’t Have To Spend A Euro For

Written By Admin on Friday, April 29, 2016 | 6:23:00 PM

Dandelions are “in season”. Find a meadow away from the traffic chaos and pollution, gather their flowers and stems, and prepare home remedy for cough and many other diseases.
Dandelion is an extremely healthy and wild plant from the aster family (Asteraceae), which is rich in vitamin A and C, and calcium, potassium and sodium. It is a very healing herb that stimulates the kidneys, liver and digestive system, reduces cholesterol, strengthens the blood, and helps with allergies.
“Dandelion is a medicinal wild plant that which stimulates the kidneys, liver and digestive system, reduces cholesterol, strengthens the blood, and helps with allergies”
It grows in meadows with temperate and cold climates and it can be all used – from roots to flowers. Most often prepared tea that helps with digestive problems is the one from its roots, and it is recommended to people suffering from diabetes.
Stems of dandelion are considered cleaners of the body, which regulate metabolism, purify the blood and stomach. They are best known for helping to solve the problems of viral warts. The ‘milk’ from the middle of the stem is necessary to lubricate the wart until the same is dry and falls off.
Early spring dandelion leaves (wild chicory) are used to prepare salads and stews, and are recommended in the diet of pregnant women, nursing mothers and women on menopause. The flowers of dandelion are edible, and it is best to pick them at noon when they are most open.
From dandelion flowers, we can usually prepare syrup or ‘honey’, which can be added to various desserts or drunk alone as a drug, that is, primarily as a cough syrup for children.
Ingredients for dandelion syrup:
  • 200 grams of dandelion flowers with stems
  • 2 lemons
  • 1.5 liters of hot water
  • 1 kg of sugar
Preparation:
  1. Chop up the stems and flowers of dandelion, and then pour hot water.
  2. Add the lemon cut into slices, or squeezed lemon juice, and simmer all together for about half an hour.
  3. Strain the liquid, add more sugar, and cook for another 15 minutes.
  4. Pour the hot syrup into previously sterilized glass bottle or jar, and carefully close it. Store it in a dark and cool place just until the next season of dandelions.
(source)
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