Dandelion Greens

Dandelion greens have a long and interesting history as a culinary staple and healing food.

The bright greens are a member of the Taraxacum genus which is derived from the Greek words for “disease” and “cure”. And the word dandelion comes from the French “dent de lion”, meaning “lion’s tooth”.

With their slightly bitter, tangy flavor dandelion greens adds interest to salads and are also delicious sauteed like spinach.

Dandelion greens are an excellent source of beta carotene and vitamin C and a good source of calcium.

Selecting and Storing Dandelion Greens

Look for bright-green, crisp leaves and avoid those with any yellowing or wilting. Refrigerate, tightly wrapped in a plastic bag, up to 5 days.

Preferences: No Fish, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Red Meat, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Corn, No Yeast, No Peanuts, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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