Molsla, Yellow 'Volhart' Improved

In spring, people used to look for bleached dandelion leaves in molehills, hence the name Molsla (mole lettuce). Through selection, this leafy type has been obtained, which is also slightly less bitter than wild dandelions. In the 1st year, the plant grows, after winter, the taproots sprout again for harvesting bleached leaves: cover the plant in spring with a mound of soil or with a bleaching pot or an inverted black bucket; after a few months, you can harvest. Afterward, let the plant grow out in the light; the green (unbleached) leaves are also edible and popular in salads around the Mediterranean (Insalata di Tarassaco). The taste is somewhat more bitter, but they contain more minerals and vitamins, see the Plants For A Future website.
The root can be eaten raw or cooked; it is firm and bitter in taste, somewhat reminiscent of turnips. The flowers are also edible; they taste a bit bitter, but with the right dressing, they are quite palatable. You can also add them to an herbal tea (possibly supplemented with leaves and roots). The flower buds can be preserved in vinegar like a type of (large) capers and later enjoyed in salads or over dishes. Incidentally, leaves and roots are also used to give beer a special flavor, bitter with bitter, that should work well! Older roots are roasted (just like Chicory 338400) as "substitute" coffee.

There are many known medical applications of the dandelion; for those who can read English, here is a summary:
The dandelion is a commonly used herbal remedy. It is especially effective and valuable as a diuretic because it contains high levels of potassium salts and therefore can replace the potassium that is lost from the body when diuretics are used. All parts of the plant, but especially the root, are slightly aperient, cholagogue, depurative, strongly diuretic, hepatic, laxative, stomachic and tonic. The root is also experimentally cholagogue, hypoglycaemic and a weak antibiotic against yeast infections. The dried root has a weaker action. The roots can be used fresh or dried and should be harvested in the autumn when 2 years old. The leaves are harvested in the spring when the plant is in flower and can be dried for later use. A tea can be made from the leaves or, more commonly, from the roots. The plant is used internally in the treatment of gall bladder and urinary disorders, gallstones, jaundice, cirrhosis, dyspepsia with constipation, oedema associated with high blood pressure and heart weakness, chronic joint and skin complaints, gout, eczema and acne. The plant has an antibacterial action, inhibiting the growth of Staphylococcus aureus, Pneumococci, Meningococci, Bacillus dysenteriae, B. typhi, C. diphtheriae, Proteus etc. The latex contained in the plant sap can be used to remove corns, warts and verrucae. The latex has a specific action on inflammations of the gall bladder and is also believed to remove stones in the liver. A tea made from the leaves is laxative. The German Commission E Monographs, a therapeutic guide to herbal medicine, approve Taraxacum officinale for dyspepsia, urnary tract infections, liver and gallbladder complaints, appetite loss. (Source: www.pfaf.org)

Names:
Latin: Taraxacum officinale
Dutch: Molsla
Also known as: Paardenbloemsla / Eetbare Paardenbloem
English: Dandelion Salad