Add a little Wild Spring Nourishment to Your Life! by Monica Giacomin/HERBS on the Side

Spring has officially sprung! As the earth thaws, one of the most nutritious greens  will soon sprout in our gardens and lawns, the bright and beautiful DANDELION… Taraxacum officinale! Perhaps you’re more familiar with “dent-de-lion” named for their jagged leaves reminiscent of a lion’s tooth! Dandelion greens should be considered as lavish gifts since they offer us so much, but somewhere along the course of history, dandelions were considered noxious weeds and the public was convinced that they had to poison their pristine lawns in order to get rid of the nutritious dandelions (Yes, even more nutrient dense than kale!) abundantly growing there.

My Italian ancestors have enjoyed the benefits of dandelion for generations, especially as a spring tonic that helps to rebuild the health of our many intertwined systems. Dandelion leaves provide high levels of flavonoids and polyphenols that protect the liver and help to decrease inflammation and oxidative stress. Dandelion greens will increase the Vitamin A, Vitamin K, Vitamin C, B vitamins (especially folate), Vitamin E, calcium, iron, potassium, magnesium, zinc, lutein and fiber in your diet. “Pissenlit” alludes to their well-known diuretic action, but studies have also shown that dandelion greens are hepatoprotective, control blood sugar and support digestive and hormonal health, and lactation.

A few young green dandelion leaves will add a dose of bitter to your plate, often lacking in our North American diet, which stimulates digestion, enhances our organs of elimination and improves our ability to notice when we’ve eaten enough! Dandelion leaves (and roots) are also a good source of inulin, a prebiotic that nourishes our microbiome… the foundation of our immune system and intricately connected to brain health. Adding a little wild green to your diet is a simple way to nourish yourself at a cellular level! As soon as the leaves emerge, harvest enough to add to your salad and sauté a bunch with onion, garlic, and lemon juice.  Once they flower, the greens will be slightly more bitter but can still be a welcome addition to our daily meals! We like to make “a mess of greens” by simmering dandelion, kale, mizuna, swiss chard and/or rapini in a large pot with an inch of vegetable or bone broth, stirring often and adding more broth as needed until the greens are very soft

Another great way to add dandelion nourishment to your diet before their short season is over is to fill a mason jar with their leaves (plus a few roots and flowers) and cover them with apple-cider vinegar or wine vinegar, preferably organic. Let it sit for at least six weeks, shaking occasionally (with nourishing intentions!), and then liberally enjoy your mineral-rich vinegar, splashed on salads, veggies and used in marinades and vinaigrettes. Cap with a plastic lid if you’ll be storing it long-term due to the high acidity in vinegar which will eventually corrode metal.

Ah, the persistent dandelion! The next time dandelion graces your yard, be thankful that this free food that nourishes us so wholly and teaches us so much about resiliency and adaptability, has survived! When the season ends, and the blossoms turn into a ball of fluff, make a wish, take a deep breath, and blow!