Spring is finally on its way, and with it come lots of great greens! Sure, most people think of dandelions as weeds, but the greens are totally edible and worthy of space in your garden because they are super nutritious. Dandelion greens are very flavorful and surprisingly good for you. Just one cup of raw greens is an excellent source of the antioxidant vitamin A, vitamin C to boost your immune system, and vitamin K to keep your blood well oxygenated. It’s also a good source of calcium for strong bones and teeth!
As many people know just from having a yard, dandelions grow in most conditions—whether or not you want them! This characteristic makes them pretty easy to grow, especially in a garden. Seeds can be planted a few weeks before the final frost, and then harvested about 90 days later, when the leaves are a few inches long. We’re getting ready to plant some at HealthBarn USA! In warmer areas, you may start finding dandelion greens at the farmers’ markets soon.
Dandelion greens are great for salads. They tend to be a bit bitter, so you may prefer them mixed in with other milder leafy greens, like spinach or kale, or cooked in a favorite curry dish. The greens are also delicious sautéed with olive oil and garlic. The leaves are pretty tender and delicate, so just a quick sauté is all you need to soften them up! Like spinach and arugula, dandelion greens also make a great pizza topping—YUM. You can also add them to your favorite green juice because they will seriously boost its nutritional value.
How do you like to eat dandelion greens?