Dandelion is the first plant that comes to mind when someone says the word 'weed' and as it has probably been given to more Moms on Mother's Day than any other flower or has been plucked and given to teachers to adorn their desk tops. Closely related to chicory, dandelion is a common plant worldwide and the bane of those looking for the perfect lawn. The plant grows to a height of about 12 inches, producing spatula-like leaves and yellow flowers that bloom year-round. If you break a leaf (or root or flower stem), a bitter milky sap oozes out. The same happens to related plants such as chicory and wild lettuce, which are also edible. When dandelion plants mature, their flowers turn into the characteristic puffball containing seeds that are blown about in the wind. Dandelion plants are grown commercially in Canada and the USA. Their leaves and roots are used in herbal supplements.

Nutrition Highlights:

Dandelion leaves are rich in beta carotene, vitamin C and calcium. These nutrients may help to protect against certain cancers. Dandelion plants are used to treat skin problems such as eczema and acne. They help the digestive system and help to detoxify the liver. This friendly weed is also a good source of fiber and various minerals, particularly iron and calcium. Ounce to ounce, dandelion greens are richer in calcium than milk. Eating dandelion supports the liver and kidneys.

Choosing & Storing:

Just as there can be many varieties growing in your yard, there are many different types of dandelion greens that you can purchase. The leaves can be a bit rounded or quite pointed and the stems can be either red or white. But it is the size of the leaf that is most important to look for when buying dandelion, the larger leaves are bitterer. When you get the greens home, don't wash them until you are ready to use them, washing them can bruise them and cause them to decay. Simply wrap them in a damp paper towel and put them in a plastic bag. The greens will keep in the refrigerator for about 5 days. Once you are ready to use them, they must be washed carefully because they can be quite sandy. To wash dandelion greens, fill a large pot or bowl with cold water and place the leaves into the bowl. Swish them around to loosen the sand. Since the sand is heavy, it will fall to the bottom of the bowl and the leaves will float on top. Place a strainer next to the bowl and pull the leaves out and place them in the strainer. Don't pour the leaves and dirty water into the strainer because you will just pour all of the sand back into the greens. Rinse the bowl, refill with water and repeat until they are clean.

Tips for Preparing:

Eaten raw, dandelion greens are delicious tossed into salads where they add spice and interest. 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. Dandelion greens are also served with a hot dressing in order to wilt it. They can be eaten with warm bacon and fresh French bread. If you want a healthier version, try dandelion greens steamed and tossed with roasted, mashed garlic, some fresh lean prosciutto shredded and extra virgin olive oil.