Plant Magazine of Botanical-online September 2017

Natural remedies

Dandelion recipes

Dandelion leaves as vegetable


Dandelion (Taraxacum officinale) is a plant that has been consumed for many years as a common vegetable, but, over time, people has used more productive plants for feeding, like spinach or chard.

In many places, especially in the regions of Central Europe, where this plant abounds, the tradition of eating dandelion is preserved, although in others, it has been limited only to its medicinal use. (See medicinal properties of dandelion in the listing above)

Dandelion quiche.
Dandelion quiche.

Nutritional value of dandelion

One could argue that dandelion is one of the most nutritious vegetables leaves nature offers us.

It contains more iron, more magnesium and calcium than spinach or chard; and more vitamin A (as beta carotene) than even carrots.

Dandelion has beneficial properties for the liver. It stimulates the production of bile and empties the gallbladder (cholagogue and choleretic properties). When bile is released into the intestine, it is captured by dandelion fiber, which helps to remove the faeces. Since bile is rich in cholesterol, this vegetable is highly cleansing because it helps remove cholesterol and cleanse the bowels.

For the same reason, it is an appropriate plant for obesity and diets, since its colagogue and choleretic properties help flush cholesterol.

The high fiber content in dandelion encourages intestinal transit and helps cure constipation.

Dandelion also contains a lot of potassium, which gives it diuretic properties to stimulate urine production. These properties are well known, to the point that in Catalan is called ' pixallits ' or French ' pissenlit ', which literally translated means "bed wetter."

For its content in beta carotene, it helps improve skin health and vision. Calcium and magnesium are adequate to prevent bone problems like osteoporosis.

POR 100G.
Nutriente Contenido
Calorías (Kcal.) 45bajo
Carbohidratos (g.) 9,2
Proteínas (g.) 2,7
Grasas (g.) 0,7bajo
Fibra (g.) 3,5alto
Calcio (mg.) 187alto
Hierro (mg.) 3,1alto
Potasio (mg.) 397alto
Vitamina C (mg.) 35alto
Vitamina E (mg.) 2.500alto
Vitamina A (UI) 14.000alto

Dandelion Collection

Young leaves of the plant can be collected. Dandelion may seem similar to other plants of the Compositae family, such as salsify, but it differs from similar species mainly because:

- It has leaves with very sharp jagged edges.

- The underside of the leaves has no hairs (only in some samples, the old leaves).

It can be grown in the garden or eat as a wild plant. In the latter case, if you do not know for sure they are not affected by chemicals, do not pick up to avoid poisoning. No plants should be collected near highways, roadsides, rivers and places for grazing animals, or near fields, places that may be contaminated with pets, cars, dust, livestock or pesticides.

How to cook dandelion

Mainly you can cook it:

- Raw in salads

- Cooked : tortilla, quiches, with chickpeas, with spinach or chard,...

Dandelion has no toxicity, used under therapeutic amounts, or taken as a vegetable in the diet.

It has some content in oxalates, especially the older leaves, so boiling them is recommended before cooking (oxalates are soluble and remain in the cooking water). However, the oxalate content is lower than in other vegetables, such as spinach, rhubarb or Sorrel.

Dandelion quiche
Dandelion quiche
dandelion salad
Dandelion salad
mantequilla de hierbas
Herbs butter
wild plants salad
Wild plants salad
Cheese spread with dandelion
Cheese spread with dandelion
Share your veggie recipes

kitchen utensil
Send the recipe and the photo to :

punto rojo More information on dandelion in the listing above.

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

© 1999-2017 Botanical-Online SL. All rights reserved.

Mobile version