DANDELION ==========================

     CULTIVATION:  ============  Dandelion is a  low growing variable perennial
     with deep tap roots, and yellow flowers on hollow stem.

     Prefers  sunny  and  open location, and grows  in  any  soil. Sow seeds in
     spring  to  early  autumn. Dandelion  will  self-seed profusely. Flavor is
     improved  if you tie leaves together to  blanch the hearts, or make a tent
     of  boards over them. Dandelions produced by the seeds offered in catalogs
     are   somewhat  larger  and  more   succulent  than  those  growing  wild.
     Germination  time  is about 14 days, and  plant  matures in about 60 days.
     Grows in zone 3-10.

     Harvest  before  flowers  open. Keep flowers  picked  off plants you don't
     harvest. Grow as an annual to prevent bitterness developing in the plants.
     Parts used are the leaves, flowers, and the roots.

     CULINARY  USES:  ==============  In the  last  century  plants with larger
     leaves have been developed as a autumn and spring vegetable, these usually
     being blanched in the same way as endive.

     The roots can be eaten raw in salads.

     Dandelion  greens  are bitter. The secret is  to pick them in early spring
     before  the yellow flowers appear. Look for  the ones that grow in a shady
     spot. Bright sun makes them dark green, but very bitter.

     Leaves are high in vitamin A, and B, niacin and iron.

     SPRING  SALAD : Cooked dandelion make a  tasty vegetable that is even more
     beneficial  than  spinach. Thoroughly wash the  leaves and cook in boiling
     water  for  5 minutes. Drain and discard  the  water. Cook leaves again in
     salted  boiling  water  for a further  10  minutes.  Strain and serve with
     butter.

     MEDICAL  USES:  =============  Researchers have  suggested  that a natural
     occurring  compound  called  Lecithin may  help  prevent  cirrhosis of the
     liver.  Dandelion  contains  about 30.000  parts  per million of Lecithin,
     almost twice the amount found in soybeans, a more widely known source.

     Dandelions  are  also rich in Inulin,  a slow digested starch. Inulin, and
     traditionally   dandelion,  are  sometimes  recommended  for  people  with
     diabetes who need to stabilize their blood sugar swings.

     Dandelion  may  enhance  the flow of  bile,  and improve such condition as
     liver  congestion,  bile  duct  inflammation,  hepatitis,  gallstone,  and
     jaundice. It also has both diuretic and laxative capabilities.

     One  study showed, dandelion inhibits the growth of the fungus responsible
     for  vaginal yeast infection. Add a couple  of handful of dried leaves and
     flowers  to  the  bath water. Other  studies  showed  dandelion roots have
     anti-inflammatory   properties,  suggesting  possible  value  in  treating
     arthritis.

     WARNING:  ========  Generally regarded as  safe,  for healthy nonpregnant,
     nonnursing adults.

     OTHER  USES:  =========== Grind dried and  roasted  roots to make a coffee
     substitute.  Flowers  are used in dandelion  wine, and leaves in dandelion
     beer and tonic drinks.











     COSMETIC  USES: ============== The latex in  the dandelion leaves are rich
     in  emollient.  This  is  great for  facial  steams,  cleansing  milk, and
     moisturizer for all skins, especially good for dry sallow skin. SKIN TONIC
     :  Crush  1  teaspoon  of fresh dandelion  leaves,  and  add to one cup of
     boiling  water.  Let  stand for 1/2 hour,  strain  and let cool. This will
     revitalize  the skin and improve the  circulation. The tonic can be stored
     in  a  sealed bottle in the refrigerator  for about 10 days without losing
     power.