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Ayurvedic medicine has many simple recipes for physical and mental well-being. Not only are "typical" Ayurvedic spices and herbs - such as ginger, turmeric or amla - used in a variety of ways, but local herbs from our garden are also used as valuable medicinal plants.

For example, young dandelion (in Sanskrit dugdhapheni) is recommended as an ideal therapeutic agent for the digestive tract and digestive organs during the spring detoxification period. As a good deepana and pachana, dandelion tea stimulates the metabolism, burns toxins (ama) and is particularly suitable for balancing Kapha complaints such as springtime tiredness and heaviness, oedema or diabetes. The pronounced bitter substances in dandelion also have a reducing effect on Pitta, are blood-purifying and anti-inflammatory. Another very positive "side effect" of dandelion is its potency-enhancing properties.

Dandelion salad
For rheumatics
Ingredients
2 handfuls of fresh dandelion leaves
2 tbsp olive oil
Juice of 1⁄2 lemon
1 MS mustard
1 tsp honey Rock salt
 

Preparation

Pick the dandelions fresh, wash and chop. Mix all the ingredients for the dressing and add to the salad. The dandelion salad supports a detoxifying spring and fall cure for rheumatics and should be eaten for at least 4-6 weeks.
 

Dandelion honey
To ignite the digestive fire
Ingredients

3 handfuls of dandelion flowers
1 liter of water
1 kg whole cane sugar
Juice and zest of 1/2 a lemon
 

Preparation

1. Collect the dandelion flowers, place in a pan, cover with 1 liter of water and leave to stand for 2 hours.
2. Bring the dandelion flowers to the boil in the water and then leave to cool again. Leave to infuse overnight.
3. The next day, filter out the dandelion flowers and add 1 kg of sugar and the juice and zest of half an organic lemon to the stock.
4. Bring the mixture to the boil while stirring. Reduce over a low heat until the liquid starts to run.
5. Pour the boiled down mixture - with the consistency of honey - into preserving jars and seal well. Use as a spread, sweetener or addition to an Agni drink before meals.

 

You can find more recipes in the book"Ayurveda mit heimischen Pflanzen" by Kerstin Rosenberg, Dr. Kalyani Nagersheth, Dr. Andrea Küthe-Albrecht.