Posted November 12, 2013
The next time you want to add leafy greens to your menu, try dandelion leaves. Although kale has become a popular green during the past decade as an addition to many soups, salads and entrees, nutritionists have discovered that dandelions actually are higher in vitamins and nutrients.
For centuries, the dandelion root has been used for medicinal purposes, but scientists state that the entire plant is edible. Most natural food stores carry a variety of products made from dandelions, including teas, capsules or tablets, tinctures and several herbal remedies.
Dandelion leaves are excellent sources of calcium, fiber, iron, numerous vitamins, niacin, phosphorous, riboflavin, potassium, zinc, copper and manganese. In addition, they are credited for improving liver function, reducing bloating and PMS symptoms and creating healthy skin.
Many people claim that dandelion leaves have a bitter taste; nutritionists advise counteracting the bitterness by combining the leaves with other flavors.
Here are some serving suggestions:
- Mix with a blend of baby greens and add a favorite dressing
- Sauté with onions and garlic in olive oil
- Chop leaves and add to soups, stews, quinoa, legumes or rice dishes
- Mix leaves with feta cheese, sliced red onions, currants and raisins
- Add leaves to sandwiches or smoothies
Learn more about the nutritional value of dandelions: