Dandelion Delight

by Hugh
(Fairfax, CA)

Dandelion Delight is another one of those so good for you juices that is really quite palatable. The addition of the fennel root and lemon really make this juice easy to drink, even for beginners.

I choose to cultivate and allow the active seeding of dandelion root in my back yard. This way I always have a fresh source of this wonderful healing plant available for juices, salads or smoothies. And of course free food is always a good thing.

Most people are aware of the excellent healing properties of beets and lemon, but may not know just how good this common yard “weed” can be in promoting well-being.

Dandelion greens are perhaps best known for their ability to purify the blood and cleanse the liver. Not only are the leaves great cleansers, but excellent builders with their high content of Vitamin K, which is paramount in the building of strong bones.

Dandelion greens are said to be good for the skin, mucus membranes and vision. They contain a flavonoid called zeaxanthin, which protects the retina from UV exposure. Other phytonutrients protect the body from lung, mouth, and other cancers.

Dandelion greens contain vitamin A as an antioxidant carotenoid, vitamins C and B6, thiamin, riboflavin, iron, potassium, manganese, and calcium. They also contain magnesium, phosphorus, folate, and copper.

Ingredients for Dandelion Delight

1/3 bunch dandelion greens

1 beetroot

½ lemon

2 to 3 small cucumbers

1 fennel bulb with tops

You can add more cucumbers to either “water” the juice down a bit, or make more volume.

This recipe makes about 3 to 4 cups.

Most of the dandelion greens found in markets are actually chicory and not dandelion. Chicory root is also quite a powerhouse herb, which is similar to dandelion and comes from the same family. The dandelion can be identified by their “lion’s tooth” leaves.

Sometimes I do use chicory in recipes if I don't have enough dandelion on hand from the garden. It's still a great herb, just different.