Introducing: Dandelion

Dandelion - Taraxacum officinale (Asteraceae) - Leaf

Dandelion leaves are valuable food and medicine. The root is also an effective liver and digestive tonic; the leaf has diuretic properties. Harvest all year around, but best is in the Springtime!

Dandelion is cooling and drying. It stimulates the kidneys, helpful for hypertension, good for water retention, arthritis and rheumatism.  It increases the urine flow, so too much is not recommended as it may also remove potassium and magnesium from the body.

(Reference: Herbal Academy Monographs)

Greek-Style Sautéed Dandelion Greens (Horta)

Ingredients:

• 1 pound fresh dandelion greens, washed and trimmed
• 3 tablespoons olive oil
• 2-3 cloves garlic, minced
• 1 small onion, thinly sliced (optional)
• Salt and freshly ground black pepper to taste
• Juice of 1 lemon
• Red pepper flakes (optional)

Instructions:

1. Bring a large pot of salted water to a boil
2. Add dandelion greens and blanch for 1-2 minutes to reduce bitterness
3. Drain and rinse with cold water to stop cooking