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Dandelion (Taraxacum officinale)

54 Dandelion Flowers_smweb

Common Names
Dandelion, dandelion greens (En); dente de lion, pissenlit vulgaire (Fr); achicoria amarga, amargón, diente de león (Sp); 蒲公英 (Cn)

Plant Distribution
Widespread in temperate Asia, Europe, and North America

Edible Parts
Young leaves are eaten in salad, boiled, steamed, sautéed, added to soups, etc.

Health values
Beta-carotene: high in young leaves; vitamin E: medium; riboflavin: medium; folic acid: low; ascorbic acid: medium; calcium: medium; iron: medium; protein: 2.1%. Leaves contain also chicoric acid, luteolin, monocaffeyltartaric acid, and phenylpropanoids.

Read more: Dandelion, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center