Dandelions work on multiple pathways to put cancer to a halt. Below is a picture from a study on colon cancer and dandelion extract.
The mice were injected with tumors and after one week of tumor growth, they started supplementing the bottom group of mice with dandelion. Look at how much the dandelion extract water inhibited cancer growth!!!!!!!
Isn’t it amazing the things we need are usually near us, in abundance, and free!
I can’t believe some people are still at war with this amazing and beautiful plant…
How do we use dandelion? We include dandelion tea in our diets in the non winter months when ever we can harvest roots. We can never harvest enough to last through winter, it’s tasty!!! And it has the most wonderful aroma.
The greenery has benefits too, but we don’t seem to use it as much.
This is my August harvest! I dig them up from my garden, which has soft soil. Soft soil is important because the roots go very deep and break easily.
I let them dry in the sun for a bit because they’re usually covered in wet dirt. Next I brush off the dirt and cut off the tops, wash, and then bake in the oven on 200 degrees until they easily snap and all the moisture is gone from the biggest pieces.
After taking them out of the oven, I snap them up into small pieces. Some people chop them up in a food processor, but I think that’s too hard on the blade.
I store them in glass container in my tea drawer.
To make tea, just throw the “twigs” in a pot of water and bring to a boil. Then let simmer on low for 3 hours. Strain then store in the refrigerator.
When I make dandelion tea, I always mix it with other teas for synergy and to make it go further. I like to use a mix of dandelion, green tea, black tea, Jason Winters tea, and sometimes milk thistle. If I’m low on ingredients or in a pinch money wise, I use the green tea from the store (fairly inexpensive for organic green tea), and then fresh peppermint and lemon thyme from my garden.
Peppermint and Lemon Thyme both have anti-cancer benefits as well and are delicious!
