Description

The dandelion shaped chicory has appealing magenta colored stems and veins.

Culinary Benefits: Dandelion greens are similar in size to a bunch of kale with narrow, jagged leaves. They have an earthy, slightly bitter flavor that changes when cooked or wilted. Dandelion is consumed both raw and cooked. Almost all parts of the dandelion, aside from the stem, may be utilized in culinary applications. Dandelion greens are generally mixed into dishes. They are often used in salads or stir fry’s, but can also be baked, poached or griddled. Dandelion greens may also be dried and made into tea.

Health Benefits: Dandelion is loaded with vitamins, minerals, and fiber. Dandelion greens are an excellent source of vitamins A, C, K, E, folate, and small amounts of other B vitamins. Dandelion contains potent antioxidants, which may explain many of its medicinal properties. Dandelions contain high levels of the antioxidant polyphenols, which are found mainly in the flower but also in the roots, leaves, and stems. Dandelion has a range of health benefits including blood sugar control, blood pressure control, cholesterol control, and anti-inflammatory properties.

Seed Characteristics