A storehouse of vitamins, trace elements and immune stimulants is a simple dandelion root.

Who does not know the little suns that grow almost all over Russia - dandelions. In spring they are the first to blossom in unison and brighten the eyes with fresh bright colors. They grow in the shade and in the sun, on the forest edge and in the garden - wherever there is a piece of unprocessed land. In warm regions, a dandelion can bloom twice in a single season, yielding a rich harvest that can be stored for the winter.

This remarkable plant was used in ancient Rome for medicinal purposes. I knew about its medicinal properties and Avicenna. Dandelion is a unique plant in which you can use everything. From yellow baskets of flowers make unusually tasty and healthy honey, leaves and stems are added to salads. But the most useful is the root of the dandelion, on the basis of which traditional medicine creates many recipes from even the most serious diseases.

So, the dandelion is rich in the bitter glycoside, which stimulates the increase in the number of leukocytes. It strengthens the immune system, helping the body fight disease. A large number of B vitamins, thiamine, riboflavin, betacarotene, ascorbic acid improves the overall metabolism, allowing faster elimination of toxins. Protein substances and microelements (calcium, iron, phosphorus) fill the body with life-giving energy.

Dandelion treatment is effective in many diseases. They treat diabetes (from the plant extract inulin), anemia, hypertension, beriberi, anemia. Cleanses the kidneys of toxins, strengthens the bone system, reduces the amount of "bad" cholesterol. Milk juice can cure eczema and lichen, skin diseases, even some types of tumors.

The fleshy dandelion stem stores the most reserves of nutrients and medicinal substances. It contains a large amount of milky juice - a life-giving liquid, in which there are many polysaccharides and protein substances. In many respects, because of the large amount of bitterness, dandelion roots are used as a choleretic agent for gastritis and colitis, cholelithiasis , liver diseases , as a diuretic and laxative. With caution apply the root of a dandelion with a tendency to diarrhea.

When using the aboveground part of the plant for food (very common in France), from bitterness, on the contrary, try to get rid of. For this, the leaves and stems are marinated or kept for half an hour in salted water. Then the tender little leaves are used in a salad, unusually useful for hepatic activity. And from the coarser and thicker leaves make boiled, stewed, fried, marinated garnishes, put in vegetable stew. Inflorescences can be added to soups instead of capers.

You can use the dandelion root (roasted and carefully crushed) to make surrogate coffee - a vitamin drink that tones the body and stabilizes the pressure.

An excellent fortifying agent, which helps fight in the fall and winter with colds, is honey from dandelions. It can easily be harvested in the right amount and used all winter. To do this, take flowers without flower-bud (200 g), washed and insist in 1.5 liters of boiling water during the day. Then the liquid is filtered, juice of two lemons and 1.5 kg of sugar is added and boiled until thick. Close in cans (without sterilization) and store in a refrigerator. Tea with such honey will quickly put on its feet and cure for any cold.

Collect the plants better in early spring. They are carefully excavated with a shovel, the upper part and lateral processes of rootlets are cut off and the main root is well washed. Dry in the shade in well-ventilated places, laying out a layer of up to 5 centimeters and periodically turning over. The dandelion root is considered ready when it does not bend, but breaks with a crash. Dandelion is good and long (up to 5 years) stored in glass jars or paper bags.

When going to make stocks, remember that plants should be collected in remote locations from roadways.