Dandelion is one of the best herbs to get rid of the toxins in the body. It is very helpful with skin inflammation such as acne. You may also use it, instead of Apple Cider Vinegar in the recipe with Get Well Stay Healthy tea for extra detoxification.

I am happy that this plant grows so easily in my garden. Well, I could be complaining about it, if I didn’t know the healing properties of it. You would be surprised just how many native plants in our yards such as grasses and “weeds” are very beneficial for our bodies. We should be consuming these nutrients as medicine daily. This morning I just picked out some dandelion with roots, as I will be using the whole plant in this recipe.

I picked up this idea and the recipe from learningherbs.com

Benefits of dandelion and why we need vinegar in this powerful concoction:

“Dandelion leaves and roots are high in minerals like potassium and calcium. They also both contain inulin, an important prebiotic that can support healthy gut flora.

Why vinegar?

Vinegar excels at extracting minerals from plants. Minerals, like calcium, magnesium, and phosphorus, are important for building strong bones, teeth, and hair, but they can be hard to extract. Alcohol doesn’t extract them and water can, but you need to simmer the herbs or infuse them at high heat for an extended period of time. For this recipe, I’m using organic apple cider vinegar. Infused herbal vinegars can be taken daily by the teaspoonful as a mineral tonic, or used in salad dressings or cooking greens.

Recipe:

Several handfuls of fresh dandelion leaves and roots,

2 tablespoons blackstrap molasses (optional)

Approximately 3 cups apple cider vinegar (at least 5% acidity)

Place chopped dandelion in the glass jar. Add the blackstrap molasses, if using. Then, pour apple cider vinegar over the herbs until the jar is filled. Cover with a glass lid. If you don’t have a glass lid, then use parchment paper as a barrier between the vinegar and a metal lid (vinegar will corrode metal and ruin your batch). Shake well. Keep this on your counter for 2 to 4 weeks, shaking daily. When you’re ready, strain off and reserve the vinegar. Compost the plants. This is best stored in the fridge for a longer shelf life, but it can also be kept on the counter. Shelf life is anywhere from 6 months to a year.”

Read more about Dandelion on my first blog post: Dandelion for Body Detox

Text from https://learningherbs.com/remedies-recipes/herbal-vinegars/

Diana Ralys, LE, COE, HC

Skin Expert

Board Certified Holistic Drugless Practitioner

Master Reiki Practitioner and Teacher

Owner and Founder of Radiance Wellness Spa

Product formulator of Diana Ralys Skin Health

#1 Best Selling Author

Educator and Event Speaker