The Secret Life of the Dandelion

As I write this I am looking out my window at a lawn covered with a lawn of green with yellow flowers.  No, not daffodils, but one of the first plants to herald the arrival of spring.  Dandelions.  That’s when I’ll take a big bucket and a digger and head out to fill my bucket because Dandelions have a secret life.

Dandelions grow virtually worldwide and are one of the healthiest edible greens and they are one of the newest additions to the list of reputable herbal remedies.  Dandelion greens are an all natural way to promote health if used wisely.  Considered to be one of the top four green vegetables rated for overall nutritional value according to the USDA Bulletin #8, Composition of Foods.  Dandelions are also so well respected that they appear in the U.S. National Formulatory, and in the Pharmacopeias of Hungary, Poland, Switzerland the Soviet Union, and are also one of the top six herbs in the Chinese herbal medicine chest. Their leaves contain vitamins A, B, C and D and several minerals including salt, iron and potassium.  It is particularly rich in fiber. The plant also contains luteolin, which is an antioxidant and beneficial as an immune system enhancer.  A great thing about the dandelion and its antioxidant properties is that there is no toxic effect on cells associated with it.

A promising aspect of the dandelion is that it contains lecithin, a lipid that contains chorine.  Lecithin elevates the brain’s acetylcholine, which helps the brain function.  Some researchers believe it may help slow down or stop the progression of Alzheimer’s disease. Another reason not to put chemicals on your lawn.  Let the Dandy’s grow and eat them regularly

 One cup of dandelion leaves amounts to 112 percent of the daily recommended requirement for Vitamin A, 32% of Vitamin C, and 535% of Vitamin K.  It also contains 1030 mg of calcium and 1.7 mg of iron.  Put that in your pot and cook it.

And to cook them, the best greens are picked early, before they flower.  They are tender and less bitter.  I simmer them in some chicken broth and serve with butter or vinegar.  If you cook older greens, then parboil them first in water then simmer in chicken broth and serve.  As for the blossoms, they are great fried in seasoned bread crumbs (dip in egg wash first), and they make a delicious wine.

I’ll bet you didn’t know that the dandelion got its name because its leaves resembled the tooth of a lion.

The misguided still believe that dandelions were and still are a sign of an homeowner who didn’t take pride in his lawn and neighborhood.   They are considered a nuisance by many.  So before you decide to eliminate those “weeds” consider the health benefits of the dandelion.