Late Summer Dandelion Greens

The Dandelion Greens are back! Late Summer and Fall are kind of like a "second spring" here in the northeast.....and often all the wonderful plants that thrive in the spring make a comeback in the fall! Dandelion is one of these. I've been obsessed with this super-simple salad (recipe below!)......it's delicious and defines "food as medicine."

Why Eat a Weed?

Dandelion greens are rich in calcium, iron, potassium, manganese, and many other trace minerals, and vitamin A, C and K.  For a quick nutritional breakdown of Dandelion Lf, here is the percentage of the your Recommended Daily Allowance (RDA) of the following vitamins and minerals found in 100g of fresh Dandelion Lf:
9% of dietary fiber
19% of vitamon B-6 (pyridoxine)
20% of Riboflavin
50% of vitamin C
338% of vitamin A
649% of vitamin K
39% of iron
19% of calcium

Additionally, dandelion leaves strengthen and support the liver- a major organ of detoxification in the body- providing help with sluggish digestion, seasonal and mold allergies, skin problems and poor nutrient absorption. Another organ of elimination supported by dandelion leaves is the kidneys, and it helps with edema and general kidney weakness and fluid stagnation in the body.

The rest of the salad is so medicinal too! Garlic supports immune and respiratory health, basil enhances digestive powers and supports the nervous system, tomatoes are extremely antioxidant rich and cancer-preventative, and olive oil is a potent good fat that feeds the nervous system and fights inflammation- wow! Truly food as medicine, so eat-up, and enjoy!


Late Summer Dandelion Greens Salad

1 bunch dandelion greens (picked fresh from your yard, garden, local farm, un-polluted wild place, or the grocery store)
2-3 small green zebra tomatoes (or any variety will do!)
1 clove fresh garlic
1 handful basil
Extra virgen olive oil
Fresh-cracked black pepper
Sea salt

Mince the garlic and chop the dandelion greens and basil pretty fine. Chop the tomatoes into roughly 1 inch cubes. Toss with copious amounts of olive oil and add black pepper and sea salt to taste!

Enjoy!


For any of you wanting to learn more about the art of Kitchen Medicine, consider taking my winter class series- Spice Rack Medicine! We meet 1 Sunday/ month Jan-March. Exact dates will be up in a few weeks but you can read about course content here!

http://www.milkandhoneyherbs.com/spice-rack-medicine-winter-series