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people with diabetes mellitus. Three capsules of dried root per day is recommended. Flowers improve night blindness. A substance called helenin found in the flowers is responsible. Steep a handful of flowers in a pint of hot water for about 20 minutes. Drink 1 cup 2X/day. Dandelion tea reduces fevers associated with childhood infections like mumps, measles, and chicken pox.

Medicinal uses probably introduced to Europe by the Arabs in the 10th Century. Both the Persians and the East Indians used it for liver complaints. Known principally as a weed, dandelion has an astonishing range of health benefits. The leaves, which can be eaten in salads, are a powerful diuretic. The roots act as a "blood purifier" that helps both kidneys and the liver to remove impurities from the blood. This effect seems to be due to its potassium content. It also acts like a mild laxative and improves appetite and digestion. It is a diuretic, digestive, antibiotic, and bitter.

Dandelion Wine: Famous for wine making and several recipes have been published. 1 gallon of dandelion flowers, remove all stems. Place in a glass or stone container. Pour 1 gallon of boiling water over the flowers, cover and let stand 3-5 days. Strain and add one cake of winemaking yeast, 3 pounds of sugar and 3 each oranges and lemons both diced, 1 pound chopped raisins. Boil 20 minutes then cover and let stand 3 weeks till fermented. Strain, bottle, and seal. Makes 8 pints. Some say wine should age 1 year before using.

Dandelion Wine: Makes about 3 quarts; Requires 3 quarts of dandelion flowers, 2 lemons, 1 orange, 3 pounds of white sugar and 1 package of active yeast. Remove green parts of flowers and place flowers in a large clean crock or jar. Bring 4 quarts of water to a boil and pour it over the flowers. Let it stand 3 days stirring once a day. On the 4th day, squeeze the lemons and orange and set the juice aside, then add the sugar and the rinds of the lemons and orange to the flowers and water. Bring all ingredients to a full boil and simmer 1 hour. Add the citrus juices, let cool and pour all back into the jar. Soften the yeast in 1/4th cup of warm water, spread this paste on a slice of toast and float it on top of the liquid. Let it stand 3 more days. Now strain the liquid, pour it back into the jar and let stand overnight. Next day, strain through filter paper and pour into clean sterilized bottles. Cork lightly until the bubbling (fermentation) stops and secure tops firmly. Let the wine mature at least six months before drinking.

Dandelion Wine: Two quarts dandelion flowers, 1/2 gallon water, 1 orange, 1/2 lemon, 1.25 pounds of brown sugar, 1/2 cake yeast. Carefully remove all traces of stems. Place flowers into a crock container. Add sugar, sliced orange and lemon, then pour boiling water over everything. Let it set 2 days stirring occasionally. On the third day strain into another crock and add yeast. Let it ferment 2 weeks in a warm place.

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