CHARLOTTE – Dandelions may seem more like a common weed. But did you know that the entire plant, (root, stem and flower) actually has medicinal benefits?

Besides bringing a pop of flavor and color to salads and side dishes, the dandelion greens nutrition profile also boasts fiber, vitamin K, and vitamin A.

The name dandelion comes from the French word dent-de-lion, meaning “lion’s tooth.” and is in the daisy family. The dandelion plant is native to Eurasia and North America and is believed to have evolved about 30 million years ago.

The proper use of the dandelion plant may be beneficial in the following ways; Promote Eye Health, Decrease Water Weight, Aid in Weight Loss, Lower Triglycerides and Protect the Liver.

Dandelion greens are available at many supermarkets, health food stores, and farmer’s markets but if you choose to pick your own, be sure the grounds have not been sprayed with chemicals.

Dandelion greens are versatile, delicious, and are easy to enjoy in a variety of dishes. Start by running water over the greens and swishing in a pan to remove any dirt.

Add dandelion stems and flowers to almost any salad recipes. It can have a bitter taste, especially if forged in the spring rather than fall but works well in a hearty mix of vegetables.

Dandelions are also great with seafood and pasta dishes. The dandelion flower can be used as an herb — just to add a little kick to your plate — or brewed dandelion roots make a cup of delicious dandelion tea.

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