Benefits of Dandelion!

There are SO many incredible healing benefits that can be obtained from the use of this diuretic herb. Dandelion flowers, leaves and roots posess qualities that include: weight loss ~ by stimulating the stomachs natural secretions, thereby aiding in digestion PLUS stimulating the livers bile production which helps delay fat obsorbtion during digestion. It's less abrasive than many herbal liver stimulants, which is a plus for those with gallbladder issues, hepatitis C or other problems with liver inflamation. Daily intake of dandelion tea, tincture or vinegar also helps to dilute bile, hence reducing the development of gallstones. This is one example ~ dandelion vinegar. Much like a tincture (soaking herbs in alcohol), making herbal vinegars is a simple way to enjoy the benefits of wild harvested herbs year round while at the same time expanding their relatively limited shelflife (approximately 1 year (for medicinal purposes) , if stored properly).

To make this infusion, you will need a sanitized container with an airtight lid, your herb of choice (obviously, this time we're using dandelion) and a good quality brand of apple cider vinegar (always buy good quality vinegar!) ~  Remember when you are using fresh herbs, you're going to need to fill your container with considerably MORE herb when you are working with the fresh product...not so much because fresh is'nt as potent as dried (quite the opposite!), but fresh takes up a lot more space than dried, therefore......you need to fill it about 3 quarters full of whatever fresh herb you're using.

Pick a nice day (preferably on a full moon or the quarter of a waxing moon, when flora is reaching it's peak of potency), find a good spot where you're certain no one has been spraying the lawn/field and gather about 4 cups (this fills up a 12oz mason jar quite well) of yellow dandelion blossoms (leaves and stems are fine, as well as roots if you're so inclined!) ~ when you're happy with your harvest, simply pour your vinegar slowly, so the liquid can seep nicely into the herb, until the entire jar is filled to the "shoulder" of the jar (does'nt have to be filled to the very tip top) ~ let this sit in a cool, dry place for about 4 weeks (if not longer, this does not have to be refriderated and has the shelf life of normal vinegar) ~ before using, pour through a strainer/cheesecloth/coffee filter and store either in the same jar or a nice oil bottle ~ delicous on salads, breads, pasta and beans!