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Dandelions, A Nutritional Powerhouse

Most of us know dandelions as a pesky ugly weed that wrecks our lawn. Once the weed is spotted, most individual’s first response is to try to destroy them with harmful herbicides. Dandelions are so much more than just a weed.

Dandelions are in fact a natural wonder and offer a multitude of health benefits. They are an excellent source of vitamins A, C, B12, K and also some minerals. In addition, they help to boost the digestion of other foods. They are a potent antioxidant and according to they may provide some anti-inflammatory and diuretic support among a host of other amazing benefits.

Dandelion leaves can be used raw in salads, sauteed with olive oil and garlic, stir fries and soups. The greens can be dried and brewed as a tea. You can add them to your smoothies. The flavor of dandelions is bitter, pungent and a bit earthy. Start with a small handful and adjust according to your taste buds. Dandelions are definitely an acquired taste but they are worth a try. Basically, dandelion greens can be substituted for any recipes that call for greens like kale, spinach chard, collards, etc.

Dandelion greens are sold in most grocery stores and local farmers markets. If you choose to pick the dandelions right out of your yard, be sure to pick them from unsprayed areas, avoiding those growing in parks or along the edge of the road and areas where pets relieve themselves.

In conclusion, see the beauty and nutritional value in dandelions and give them a try.


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