This "weed" is actually a powerhouse of nutrition, containing more protein than spinach. Packed with calcium, iron, vitamin A, vitamin C, fiber, potassium, magnesium, zinc, phosphorus, B complex vitamins, trace minerals, organic sodium, and even vitamin D! Full of antioxidants, good for the kidneys, liver, digestion, inflammation, gallbladder, cholesterol, high blood pressure and diabetes!
Eat it raw in salad when the leaves are young to avoid too much bitterness. It can also be cooked like spinach to make a great green for dinner. The yellow petals can be eaten too! If it seems too bitter for you, just pick them off the bitter green base and relish in the soft beauty of the taste of yellowness. The roots can be dried and made into a fantastic tea. The whole plant can be made into a tea or tincture.
Don't let this little beauty get the bad press it doesn't deserve! I've recently made a batch of dandelion mead, made with local honey, dandelions and lilacs. I let it ferment for a few weeks and then poured it into a glass container with an airlock. After waiting four months for it to further ferment and develop flavor, I bottled it! I couldn't help but drink some immediately but I am aging some to see how it will taste after a year. It will be a fantastic tonic for next spring!
There are so many uses for this amazing little flower.
How do you use it?