Many of my friends didn’t know the Dandelion is actually a nutritious plant. Definitely not a useless, annoying weed. Rich with antioxidants, it has many health benefits when consumed in moderation. Every part of the plant is edible, even its roots. In Korea, the roots are prized for their medicinal qualities, and are expensive to buy for the average family. In traditional Chinese medicine, Dandelion has long been used to treat stomach and liver disease, it is also believed to fight inflammation and diabetes. Herbalists use it to treat acne, eczema, high cholesterol, heartburn and even cancer. Modern science still lags behind the ancient practice, no conclusive studies have been finalised. But, there have been some progress.
A promising 2012 Canadian study reported that Dandelion root extract induced apoptosis in prostate and pancreatic cancer cells, reducing their growth and preventing their spread. A 2015 Canadian study reported that Dandelion extracts successful blocked UV B radiation when applied to the skin. A 2016 Danish study showed that Dandelion promotes or stimulates pancreatic cells to produce insulin, blood sugar levels are better controlled.
There are numerous recipes available, this one is particularly easy to prepare. Dinner will be ready in approximately five minutes.
1. Pick Dandelion from your garden. Preferably those in the shade, they are less bitter. Wash Dandelion thoroughly.
2. Soak hard tofu in boiling water.
3. Blanch Dandelion in boiling water for 2 minutes. Immerse for an extra minute if you don’t like the bitter taste.
4. Break the tofu into crumbs.
5. Rinse blanched Dandelion in cold water.
6. Drain with colander.
7. Wring dry the Dandelion .
8. Cut Dandelion into small pieces. All of it is edible.
9. Mix cut Dandelion with tofu. Add sesame oil.
10. Add soy sauce, salt, sugar and pepper.
11. Finally, sprinkle roasted sesame seeds on to the dish.