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Dandelion is a plant that Pagès uses in its creations. Its recognized draining properties and its unique taste make it an essential ingredient in herbal teas.
Dandelion, a perennial plant with a rich history and many species.
ORIGINS OF DANDELION
The origin of the dandelion dates back to Antiquity. According to Greek Mythology, it is thanks to the Apollo chariot that the Dandelion was created. This magnificent god moving mainly on his chariot, and always at full speed, would have to believe the legend generated such a dust, after his lightning passages in chariot, that this one by falling back would have been transformed into a plant: the Dandelion.
Dandelion juice was considered at the time as a specific remedy for visual disorders. Its scientific name "Taraxacum" comes from the Greek "taraxis" meaning "eye disorder". However, it seems that this virtue has not yet been demonstrated.
For a long time, popular medicine has recognized at the root of Dandelion the power to stimulate liver function. This property was confirmed in the 20th century, when it was successfully used against liver congestion.
During the Second World War, Dandelion was used for rather surprising purposes. The rubber-rich latex of the plant was obviously useful, as was that of other plants, for making truck tires.
Name Taraxacum officinale
Species: Perennial plant
The Dandelion is called Lion's Tooth because of its very cut leaves. It is a perennial plant 10 to 30 cm high, stemless, extremely common in meadows and pastures. Dandelion, native or supra-pontaneous, can be found in all temperate regions of the globe.
It is also grown as a vegetable. Its hairless, bushy rosette leaves are usually divided into sharp, downwardly directed lobes or are only vaguely toothed. Its capitulas of yellow golden flowers, striped, radiate, solitary, at the top of hollow and hairless stems.
If Dandelion roots and leaves are used for medicinal purposes, Dandelion leaves are also very suitable for cooking. We can almost say that this plant is a drug-food. Dandelion is undoubtedly the most harvested wild vegetable and rightly so: this plant is indeed abundant in our countryside. It gilded our fields with yellow heads for several months. It is said that everything is eaten in the Dandelion, starting with the large, fleshy root of the plant. It is brown on the outside and whitish on the inside.
Dandelion flower buds can be added to salads, raw, or preserved in vinegar as is common with capers. The flower heads are used to brighten up the dishes with their beautiful bright yellow. Their flavour is pleasant and they often produce a nicely coloured herbal tea, as well as a "wine" and a "honey" which is actually a thick, yellow and perfumed syrup.
BENEFITS OF DANDELION
Dandelion is a plant that has many virtues, some of which have been proven by medicine, others resulting from beliefs or habits that are still relevant today.
Studies have shown that Dandelion works by increasing the amount of bile and the contractility of the gallbladder. This is why we say it can have an action on liver.
As an excellent depurative et draining plant, Dandelion eliminates some toxins.