Dandelion is still growing young—and a good option for salads, steamed greens and root stir fries with garlic, ginger and such (meaning, you can chop them and toss them in with other veggies for a digestive and overall health boost). Above pic is of a dressing I made and tossed with chopped egg, chopped root and hard boiled duck egg.
Dandelion herb health benefits
Fresh dandelion greens, flower tops, and roots contain valuable constituents that are known to have anti-oxidant, disease preventing, and health promoting properties.
Helpa reduce weight and control cholesterol levels in the blood.
Vitamin A, carotene-β, carotene-α, lutein, crypto-xanthin and zea-xanthn. Consumption of natural foods rich in vitamin-A and flavonoids (carotenes) helps body protect from lung and oral cavity cancers. Zeaxanthin has photo-filtering functions and protects retina from UV rays.
The herb is good source of minerals like potassium, calcium, manganese, iron, and magnesium. Potassium is an important component of cell and body fluids, which helps regulate heart rate and blood pressure. Iron is essential for red blood cell production. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
It is also rich in many vital vitamins including folic acid, riboflavin, pyridoxine, niacin, vitamin -E and vitamin-C that are essential for optimum health. Vitamin-C is a powerful natural antioxidant. Dandelion greens provide 58% of daily-recommended levels of vitamin-C.
Dandelion is probably the richest herbal sources of vitamin K; provides about 650% of DRI. Vitamin-K has potential role in bone mass building by promoting osteotrophic activity in the bones. It also has established role in the treatment of Alzheimer's disease patients by limiting neuronal damage in the brain.