Friday, April 19, 2013


PLEASE PICK THE DANDELIONS ~ FOR YOUR HEALTH! 

 
 
 
Did you know the lowely Dandelion is a powerhouse of nutriton? According to the USDA Bulletin #8, "Composition of Foods" (Haytowitz and Matthews 1984), dandelions rank in the top 4 green vegetables in overall nutritional value. Minnich, in "Gardening for Better Nutrition" ranks them, out of all vegetables, including grains, seeds and greens, as tied for 9th best. According to these data, dandelions are nature's richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein. You can use the flower & leaf portion in salads, saute in olivie oil or make a dandelion infused vinegar. In addition to being a nutritional powerhouse dandelions are a very useful herb. Try this delicious and healthy recipe
 
Dandelion Greens & Onions
 

Ingredients:

  • 1 pound dandelion greens
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 whole small dried hot chile pepper, seeds removed, crushed
  • 1/4 cup cooking oil
  • salt and pepper
  • Parmesan cheese

Preparation:

Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces. Cook greens uncovered in small amount of salted water until tender, about 10 minutes. Sauté onion, garlic, and chile pepper in oil. Drain greens; add to onion garlic mixture. Taste dandelion greens and season with salt and pepper. Serve dandelion greens with grated Parmesan cheese.
Recipe for dandelion greens serves 4.

1 comment: