Perennial
Taraxacum officinale
Family: Compositae

History

The dandelion is a hardy perennial herb, native throughout the northern hemisphere — and spreading fast almost everywhere else, including Australia.

It is a highly effective diuretic which contains high levels of potassium salts, particularly important in a strong diuretic, because large amounts are lost in the urine.

Recognising this, the French often call it pissenlit —‘wet-the-bed’. The common name, however, comes from the French dent de lion, tooth of the lion, referring to the jagged edges of the leaves.

It has a long history as a medicinal herb in China.

Uses

Medicinal: Eating or drinking dandelion in any form has a beneficial effect on the body.

Besides it diuretic effects, it is a mild laxative, a tonic, a blood purifier and a digestive aid. It is recommended for liver complaints, jaundice, gall bladder and kidney problems, loss of appetite, eczema and dropsy, and it can relieve the symptoms of rheumatism and arthritis.

It is also rich in protein, sugar, vitamins, minerals and bitter principles.

Modern research by herbalists has shown dandelion to be effective in treating chronic degenerative joint diseases, by increasing mobility, reducing stiffness and decreasing the tendency to develop further lesions.
Culinary: The root can be roasted and used as a coffee substitute. The greens are more nutritious than spinach, and are a delicious addition to soups and salads. The leaves and flowers are made into the traditional dandelion wine, and the young buds make an acceptable substitute for capers when pickled.
Dye: Flowers used to make yellow dye for wool.

Cultivation

Sow seeds in spring in well-drained, nitrogen-rich soil in a sunny position. Drought and frost resistant. Readily self-seeds.
Harvesting & storage: Pick leaves in spring and use as a salad green or as a vegetable juice, or use dried in infusions, liquid extracts and tinctures. Roots are lifted in autumn from two-year-old plants and pressed for juice, or roasted for coffee.

Perennial

Rosa canina, Rosa rugosa
Family: Rosaceae

History

Also known as dog rose, wild briar or wild rose, it is often found growing wild in woods and shrubland in Tasmania and parts of Victoria.

In the language of flowers, dog rose symbolises pleasure mixed with pain.

Rose hips have been eaten for thousands of years, and the petals were used to scent water potpourris and food.

The hips were either eaten in times of fruit scarcity or used to make wines, syrups, jams and preserves.

Uses

Medicinal: Rosehips have a high vitamin C content—higher even than citrus fruit. They are also high in calcium, phosphorus and iron, which makes them very useful for dealing with coughs, sore throats and bronchial problems.
A popular European cure for headaches caused by sunburn is rose vinegar. To make it, collect enough rose petals in the morning to fill a jar. Cover with quality distilled vinegar and leave to stand in the sun for three weeks. Strain. To use soak a cloth in the liquid and apply to the forehead. It can also be used as a skin lotion, gargle or eyebath.
To make a concentrated general tonic for convalescents, the aged and children, put a handful of dried rose petals into a litre of boiling water and infuse for 10 minutes. Drink two cupfuls a day.
Culinary: Crushed rose petals are used to flavour cakes, jams, wines and sweetmeats. The fruits are used commercially to make syrups as a nutritional supplement, especially for babies. The syrup is also used to flavour medicines such as cough mixtures.
Garden: The briar rose makes a fine hedge, and in large gardens a few allowed to grow wild make a welcome, safe nesting place for small native birds.

Cultivation

Propagate from seed or cuttings. Adaptable to most well-drained soils in an open, sunny position. Frost-hardy but drought tender. Most wild species flower on the previous year’s growth.
Harvesting & storage: Gather hips after the first frosts when they are bright red and slightly soft to the touch. Cut lengthwise and dry rapidly in a well-ventilated site. Store in a cool place.
Do not keep for more than a year as they lose their vitamin C.