After devoting ample space to wild chicory in the previous article, Today we will talk about another type of radicchio: The Dandelion, wild radish edible by 1000 beneficial properties.

If looking at the flower might have doubts in recognizing this plant, just look at the next picture to understand with certainty what plant we're talking about.

The Dandelion (Scientific name Taraxacum officinale) is widespread in the Mediterranean, Also commonly called Dandelion or Dandelion. It is easily recognized for its flowers intense yellow color, that are closed at sunset and reopen at sunrise, At the end of the flowering form a globe feathery white-silver has numerous achenes, is here comes the name of head.

It grows everywhere, the gutter, in fallow fields, in the vineyards and along the paths.

Use in herbal medicine

The extracts of dandelion and wild radish are used for the treatment or prevention of:

Edema and fluid retention, cellulite, obesity, gotta, High Cholesterol, dermatosi, stipisi, hemorrhoids, intestinal fermentation, flute line, liver diseases noninfectious, rheumatic and arthritic, dyspepsia, Food poisoning from abuse, hyperglycemia.

Use in the kitchen

The plant is used as a vegetable, boiled, goes sauté with a clove of garlic. Excellent for omelettes with addition of grated cheese, delicious if you use the leaves to make a pesto as a sauce for pasta, the vegetables in the pan redone is delicious on pizza.

Its buds you can blanch vinegar and keep as capers.

Picking the flowers you can make a delicious jam, here doses: 100 grams of flowers, 200 grams of water, boil for 20 minutes then strain. Put it back in the pot to boil on the stove and add 100 grams of sugar. Let it boil until it reaches the density you want. The result will be a yellow cream flavor and smell of honey, not bad.