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Greens, Dandelion
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.
The Benefits
- Special diets: Autoimmune Paleo Diet, Candida Diet, Diabetic, Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), PCOS Diet, Pescetarian Diet, Primal Diet, Thyroid Diet, Vegetarian Diet, Whole Food
- Excellent Source of: VitaminA, VitaminC, VitaminK
- Good Source of: Calcium
- 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 Pseudograins, No Coconut, No Nightshade, No Legumes, No Corn, No Yeast, No Peanuts, No Grains, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Selecting and Storing
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.
