IN SEASON - June
Dandelions are nature's richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.
These figures represent only those published by the USDA. Studies in Russia and Eastern Europe by Gerasimova, Racz, Vogel, and Marei (Hobbs 1985) indicate that dandelion is also rich in micronutrients such as copper, cobalt, zinc, boron, and molybdenum, as well as Vitamin D.
Dandelion greens can be stored in a bag in the fridge for up to a week.
Cooking dandelion greens makes them less bitter. They are good sauted or tossed with pasta or potatoes or added to quiches. They make a great addition to soups and stews. To soften dandelion green's bitterness, pair them with sweet flavors, like balsamic vinegar or honey; spicy flavors, like garlic, chile, pepper, or onion.