The preparation of dandelion tea is very simple.
Making dandelion tea: Dandelion tea, also known as dandelion tea, does not require any special procedure. In 3 dl of water, boil 2 teaspoons of dandelion tea and simmer for 1-2 minutes. After 10 minutes, strain. Drink 2 cups a day for 6 weeks as a course, then take a break for 1-2 weeks.
Dandelion is considered a useful herb because of the bitter substances it contains. The root is collected in autumn and spring, the leaves from April to June, and the whole plant, including the root, from spring to autumn.
Making dandelion tea at home: if you want to make dandelion tea at home, in addition to the above preparation method, you should be aware of when and what part of the plant you are picking. Dandelion in spring flowers as early as April. The leaves, roots and flowers of the plant can also be collected. The leaves and flowers can be spread out on a tray and dried in the open air. The roots should be dried separately at 55 degrees.
To make dandelion root tea: boil 1 teaspoon of dandelion root in 2 dl of water and boil for 1 minute. When making the dandelion root tea, make sure to strain it after 15 minutes. Drink 2 cups per day for 4-6 weeks as a course of treatment.
Medicinal properties
It helps increase appetite and stamina, improves digestion and has anti-inflammatory properties. Its active ingredients have beneficial effects on the body in cases of biliary and liver disorders. Its tea has diuretic and blood purifying, wind and diuretic effects. It stimulates the activity of the liver and kidneys.
Its leaves, which are also used for edible purposes, are rich in vitamins as well as minerals. It contains vitamins B1, B2 and C, as well as potassium, beta-carotene, iron, magnesium, calcium and phosphorus.
Dandelion in brief
Dandelion is a leafy-rosy plant with a nesting inflorescence. It has a thick, fleshy, red outside, white inside, 15-20 cm long root and a many-headed rootstock, which develops a leaf rosette and several single-petalled tubular stems from each branch. The leaves are a lush green, 10-20 cm long, toothed, running long to the stem. The flowers are golden yellow, opening only in sunny weather, in spring and early summer, but also in autumn as a second flowering.
