JenKor

Eating Dandelions?  It had never crossed my mind before about eating a flower that grows wild in my yard and I have long considered to be a weed.  As it turns out many countries across the world consider the dandelion a delicious vegetable, and has been used for medicinal purposes.  Hungary, Poland, Switzerland, and the Soviet Union are among those that find this flower a source of nutrition.  China finds it to be one of its top herbs.  In America we find it as an irritating weed and is poisoned or pulled and is flat out despised.

 Dandelion nutritional benefits can be found in the greens and roots.  They are full of vitamins, minerals, and antioxidants.  Dandelions are a rich source of beta-carotene, from which Vitamin A is created, particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.

 Along with the nutritional value the herb also offers medicinal properties as well.  They have been used to treat digestive disorders, arthritis, eczema, and used as a blood detoxifier.  Its richness in calcium can be helpful for bone health.   Dandelion juice can help diabetic patients by stimulating production of insulin, and also make patients urinate frequently, which helps remove the extra sugar.

 There are many varieties of dandelion, but the common dandelion is scientifically known as Taraxacum Officinale.  It can be easily identified by its green leafy foliage and bright yellow flower.  You will find it growing mainly in the spring and fall.  If they are to be harvested it is best to do in the early spring, before they flower.  Young dandelions are tender and can be served in salads, or sandwiches.  Dandelions can be a bit bitter but mixed with other greens can enhance the flavour.  Another popular use is in tea.