DANDELIONS - Weed or Wonderfood?

    

Spring has finally arrived here in Northeast Ohio, and with it comes the sprouting of the first round of flowers and plant life. We see hyacinths, daffodils, and violets bursting fourth from the ground and making their grand entrance. During this time, we also begin to see thousands of familiar yellow flowers roll across wide swathes of green space, nestling themselves in just about every plot of grass imaginable. The flowers I refer to are called dandelions, and they are currently the most misunderstood plant in all of the United States.

Tragically, dandelions – a once common staple found within many peoples diets and on many dinner tables – has been labeled as a horrible and unnecessary plant. According to Patty Wetli of WTTW News, “this once prized plant... now holds the title of Public Lawn Enemy No. 1.” Chemical companies and people who strive for impeccable and unblemished lawns have gone so far as to label this beautiful and illustrious flower a weed. A WEED, of all things! This could not be further from the truth, and the misinformation campaign against dandelions has caused a great deal of harm to humans, insects, and the fragile ecosystems that rely on these powerful plants.

Dandelions are actually classified in botany as herbs. They pack, unbeknownst to most people, a powerful nutrient profile that would cause one to wonder why this plant started receiving such a bad reputation in the first place. From the root to the flower, dandelions are filled with vitamins A, C, E, K, some B vitamins (including folate), iron, calcium, magnesium, and potassium. They contain the type of fiber that is valuable to your good gut bacteria, antioxidants that fight the negative free radicals within your body, polyphenols which reduce inflammation, and high levels of chicoric and chlorogenic acids which both help to lower blood sugar levels. Aside from all of these nutrients, the use and consumption of the dandelion plant and its roots have long been used to treat liver toxicity, constipation, high blood pressure, and gut imbalances. Advocates of eating dandelions hold this plant in the same high regard as the vegetables in their gardens.

I have long heard stories from my mom, who is of Italian descent, how her family would pick dandelions from their yard and nearby fields when she was growing up for the crafting of beautiful salads. My wife, who is from Croatia, told me how her family would cook dandelion flowers on the stovetop with sugar, pouring the finished concoction into hot water for a ‘cure-all’ during times of illness. Around the world, dandelions are treated with great respect and held in high regard for their nutritive properties.

Sadly, I cannot recommend eating wild dandelions from yards, as the risk of chemical exposure is too great. However, if you grow them in a garden or purchase them from a grocery store, you can rest assured they are safe. Try looking up some recipes online for how to cook or prepare them, or give dandelion root tea at the local supermarket a try. My personal favorite is simply washing and prepping the greens, cutting them into small pieces, adding olive oil, red wine vinegar, fresh tomatoes, green onions, salt, and black pepper.

Now that you know dandelions are actually herbs with tremendous nutrient profiles, you can help change their negative image back to one that is both positive and deserving by giving them a try next time you see them in the produce section. You never know, they might just become your favorite addition to a fresh salad.

 

DY

 

References:

https://www.healthline.com/nutrition/dandelion-benefits#TOC_TITLE_HDR_11

https://news.wttw.com/2020/05/14/dandelion-weed-flower-history