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When most people spot a dandelion in the middle of the grass they
think one of two things – aaargh, weeds! Or, I get to make a wish!
Now they can take those weeds (or wishes) and make a salad.
Originally introduced in the Midwest to provide food for honeybees, dandelions came
to America from Europe but have traveled with the wind and are now seen worldwide.
Dandelions are actually edible and quite tasty, according to some naturalists. Best
when picked in early spring before the flower appears, dandelion leaves can be eaten
raw atop a salad or sautéed with a little garlic and olive oil for a delicious and nutritious
side dish.
The humble plant is filled with nutrients. Containing more beta-carotene than carrots
and more iron and calcium than spinach, serving for serving dandelions soar above
the rest nutritionally. One cup of dandelion greens provides 54 percent recommended
daily value of vitamin A, 188 percent of vitamin K, 10 percent of calcium and 9 percent
of iron.
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Frozen Gifts from Italy - Lasagna. Spaghetti. Gnocchi. Pizza. Tiramisu.
Lighten Up Family Favorites
Eat Locally, Think Globally
Quick Tip - Delicious Gifts
Create Your Own Organic Garden
Beauty of Black Beans
Fish For the Non-fish Eater
Southwest Chopped Salad
Reintroducing the Artichoke
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to see in a future issue? Whether you have feedback, comments, suggestions, or just want
to say hello, please send your letters to sean@h2o-magazine.com. Please include your name,
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