Herb of the Week: Wild Dandelion

Editors note: Cultivated Italian Dandelion that you see in the pick up room is actually in the chicory family and only looks like its wild cousin. The greens can be used similarly.

Dandelion greens are amazing! In early springtime, before the first pick-up of the season, I have been known to pick dandelion greens from my yard for a salad! (Please only pick wild dandelion greens in yards which are untreated!) My mom tells stories about when she was growing up, her aunt would go to the circle at Trenton Train Station and pick dandelion greens!

Dandelion greens have more vitamins and nutrients than kale or spinach!

Try mixing in a little dandelion green into your next salad!

Cooking helps reduce the bitterness of dandelion greens. If sautéed dandelion greens are still too bitter, try quickly blanching before sautéing.

Benefits

Anti-inflammatory
Excellent source of Vitamin A and K
Great source of lutein and zeaxanthin (which are important for healthy eyesight)
May reduce blood pressure, blood sugar and cholesterol
Aid in detoxifying the body
Improves digestion

Uses