About Dandelion Greens:
While the dandelion is considered a weed by many gardeners and lawn owners, the plant does have several culinary and medicinal uses. Dandelions are grown commercially as a leaf vegetable. Dandelion greens are a nutritional powerhouse. The leaves are high in vitamin A, vitamin C and iron, carrying more iron and calcium than spinach The plant has been used since antiquity as a diuretic, a liver tonic, to treat skin conditions and a whole host of other health problems.

Buying, Storing, Preparing:
Dandelion greens can be eaten cooked or raw in various forms, such as in soup or salad. They are probably closest in character to mustard greens. Usually the young leaves and unopened buds are eaten raw in salads, while older leaves are cooked. Raw leaves have a slightly bitter taste. Dandelion salad is often accompanied with hard boiled eggs. Dandelion greens are wonderful in salads, sautéed or steamed. They taste like chicory and endive, with an intense heartiness overlying a bitter tinge. Lightly boiled, sprinkled with salt and a bit of cider vinegar make an easy and delicious side dish. In France, where dandelion greens are still very popular - they are often lightly sautéed with bacon and garlic. They can also be used as a substitute for spinach, swiss chard and kale in almost any dish.

A diet rich in a variety of vegetables and fruit may help reduce the risk of some cancers.