Dandelion

‘Once upon a time, there was an old lion who had lost all his teeth. He went hunting like all the other lions, but because he had no teeth, he could no longer catch any prey. So, for better or worse, he had no choice but to live on berries and delicate herbs, though this went very much against his nature.

One day, whilst walking through the forest, he found a tooth and immediately thought that this single, pointed and sharp tooth might well help him. He addressed the tooth lying on the forest floor and made him a proposal: ‘Let’s make a deal’, said the old, toothless lion. ‘You’ll help me hunt, catch prey and bite, and in return you’ll get half of the prey I catch’. As the tooth lying on the forest floor could not walk, the two came to an agreement and became a close-knit pair who depended on one another.

A wise wizard soon turned the old lion and the tooth into an edible wild plant, which from then on was called dandelion and still grows in abundance in our meadows today. As with all fairy tales and fables, some of which have been handed down since time immemorial, there is a measure of truth and wisdom to be found here too.

Our term ‘Löwenzahn’ is also derived from the Old French word ‘dandelion’, which dates back to the 15th century (French ‘dent de lion’ = German: Zahn des Löwen), is the origin of our name ‘Löwenzahn’. In Chinese medicine, on the other hand, the plant has been mentioned as far back as the 7th century AD, whilst it first appeared in Western writings around 1485.

The ‘Schwiiblueme’ is a virtually indestructible wild plant, of which there are around 60 different species in the northern temperate zones. Its milky taproots often extend up to 30 centimetres into the ground. The fresh, pale green and tender leaves are usually arranged in flat, basal rosettes. Just one striking yellow flower head (= Asteraceae) sits on each of the milky-white stems.

Dandelions are widespread in large numbers almost everywhere and in all types of soil, although the appearance of the flowers and leaves can vary depending on the location (e.g. only small leaf rosettes in high mountains).

The ‘Söiistüdeler’ prefers a fairly sunny spot; otherwise, the leaves are more susceptible to mildew. The plant is fully hardy. The leaves, flowers and even the roots can be used.

In folk medicine, tea made from dandelion leaves is used to treat rheumatism, as well as kidney and liver ailments. The freshly squeezed juice of the ‘common dandelion’ helps with chronic osteoarthritis and degenerative spinal conditions.

Ancient texts record that the ‘Söiiblueme’ can be used successfully to treat a variety of ailments, such as gallbladder and urinary tract problems, as well as eczema and even to alleviate psoriasis and acne. Recent scientific studies also confirm the healing properties of this ‘weed’. As a valuable source of nectar for bees and bumblebees, the plant also plays an important role in the natural world.

The young, bleached leaves of the dandelion are a springtime delicacy that can be added to any salad. To achieve this, the rather bitter leaves are covered with dark, permeable cling film or tied into a bunch two weeks before harvesting. The bitter taste of the leaves can also be reduced by soaking the finely chopped leaves in lukewarm water for about two hours.

The finely chopped leaves are ideal as a flavouring in soups and stocks, as well as in wild vegetable dishes.

The small flower buds can be pickled like capers and are excellent in herb quark and in savoury spreads.

Dandelion jelly or honey, made according to an old family recipe, used to bring a sparkle to many a child’s eyes as a sweet treat in the daily menu.

A flower wine or dandelion syrup perfectly complements the sunny vitality of these bright yellow flowers. The roots are used to flavour beer and non-alcoholic drinks, as well as herbal tonics.

One might well ask whether, with so much vigour and vitality, the ‘Söiistüdeler’ can really be called a ‘weed’…