The leaves are very nutritious and healthy. They are higher in beta-carotene than carrots. They are higher in iron and calcium than spinach. The leaves also contain vitamins B-1, B-2, B-5, B-6, B-12, and D. with traces of biotin, potassium, phosphorus, magnesium, and zinc.
Collect the leaf in early spring before the flower appears. They tend to become bitter once the flower stalk emerges. I wash mine in salt water but it is not necessary to use salt. You can add the leaves to salad or cook them which I personally prefer. I don’t actually cook them, I toss them around in a hot pan with olive oil where I’ve sautéed onions, garlic and a small amount of hot peppers. Once slightly wilted I remove from heat and sprinkle with Parmesan cheese.
Dandelion leaves have been used for ages as a Spring tonic to aid the kidneys in cleansing the blood. It is a mild diuretic which does not remove potassium from the system as over the counter diuretics tend to do. In Spring tonics an infused tea is usually made and drank by the cupful. Some drink it straight which I have not been able to do so I add a small amount of honey to the infusion. Here in the mountains I have seen it used and sworn by to eliminate kidney stones.
Dandelion root is can be used as a decoction to strengthen the entire body. It is mainly used for the liver and gallbladder. It promotes the flow of bile, reduces inflammation of the bile duct, and has been known to help rid the body of gall stones. It is said to reduce liver swelling and jaundice.
The flowers can be dipped in a light batter and fried for a delicious treat.
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