Siyaram Pandey, a biochemist at the University of Windsor, has been studying the anti-cancer potential of dandelion root extract for almost two years.
"It was startling, but it was not that startling until we saw that it was non-toxic to the normal cells," he said.
John DiCarlo, 72, says dandelion tea saved his life, after other medical treatments for his leukemia failed. (CBC News)
John DiCarlo, 72, was admitted to hospital three years ago with leukemia. Even after aggressive treatment, he was sent home to put his affairs in order with his wife and four children.
The cancer clinic suggested he try the tea. Four months later, he returned to the clinic in remission. He has been cancer free for three years.
He said his doctor credits the dandelions.
http://www.cbc.ca/news/canada/windsor/cancer-killing-dandelion-tea-gets-157k-research-grant-1.1248382
Dandelion Beer
Time expected to brew: 3 days- 1 week
Ingredients-for one gallon:
Water
7-10 heads of sumac1 cup of honey
1.25 cups of maple syrup
1 cup of dandelion root- diced
1/2 cup of hollyhock root- diced
Process:
Starter:
Pour one cup of water into a glass pint jar
Add one teaspoon of maple syrup and one teaspoon of dandelion root
Put the glass on a shelf with paper towel covering the top
Check on it every day to see if it's bubbling
If it's not bubbling- add one teaspoon of maple syrup and one teaspoon of dandelion root
Sumac-Aide:
Fill a half gallon jar with the sumac
Pour cold water over the top until jar is full
Let sit in the fridge overnight
Strain out the sumac saving the water
Tea:
Take the hollyhock root and the rest of the dandelion roots and add them to a 4 quart pot with a lid
Add 3 quarts of water
Cover and boil for an hour
Let tea cool overnight
Strain out roots
Filling the jar:
Add the sumac-aide, the tea and the starter to the jar
Add the rest of the maple syrup and the honey to the jar
Mix real well
Top off to one gallon with water if necessary
Cap and set on the shelf for one day
Put in fridge to cool down and stop the fermentation
Once it is cool, open and pour it into a glass
http://rubus-raspberry.blogspot.com/2011/10/dandelion-root-beer.html
Dandelion Wine
I pour one gallon boiling water over one gallon dandelion flowers in a large bowl. When the blossoms rise (wait about twenty-four to forty-eight hours), I strain the yellow liquid out, squeezing the remaining liquid out of the flowers, into a larger ceramic or glass bowl. I compost the spent flowers (thanks dandelion!).
Then I add juice and zest from four lemons and four oranges, and four pounds of sugar (4-4-4 = E.Z.). Okay, now here’s what I think is the best part: I float a piece of stale bread, sprinkled with bread yeast, in the mixture. This technique is used in Appalachian and some European recipes.
Then I toss a dishtowel over it so the mixture can both breathe and the crud floating around my house stays out. I continue stirring the wine several times a day until it stops fermenting. This takes about two weeks or so.
When I am certain it has stopped “working”, I strain, bottle and cork it up and bid it farewell until months later. In fact I wait until the winter solstice, when I can revisit that sunny spring day by drinking it in.
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