When dandelions take over your yard, is your first course of action to get rid of them? It’s sort of ironic that, while we’re willing to spend time and money cultivating flowers in our gardens, these cheerful yellow flowers are widely viewed as the scourge of the suburban lawn. But it’s time to take a look at dandelions for the nutritious, beneficial plant they are.

How Did They Get Here?

Dandelions came to North America right around the same time as the first European settlers. Their name is an Anglicized version of the French phrase dent de lion, meaning “lion’s tooth,” after the plant’s broad, toothy leaves. They are now found throughout the Northern Hemisphere, in North America, Europe, and Asia.

A perennial plant, dandelions reproduce by means of the well-known parachute-like seedpods that appear in the stalk after the flower wilts. These wispy growths detach from the plant and spread on the wind.

A Friend To Bees

Though it may seem hard to believe today, dandelions were once purposely cultivated throughout North America. Their presence was deemed good for crops because they attracted bees.

Can You Eat Dandelions?

For centuries, dandelions have been valued as a natural remedy for numerous ailments, including hepatitis, kidney stones, and diabetes. They are said to promote a healthy liver and kidneys.

Dandelion greens are a rich source of vitamins and minerals, including vitamins A, C, and K, calcium, potassium, iron, and manganese. In fact, dandelion greens are a good prebiotic, meaning they may help increase the friendly bacteria in the gut which can boost the immune system.

Some research indicates that dandelion may have antimicrobial and antiviral properties, which could support your body’s ability to fight infection. Other studies found that dandelion extract significantly reduced the ability of viruses to replicate.

In addition, every part of the plant is edible. Fresh dandelion leaves have a sharp, bitter flavor that many find pleasing in salads. Just substitute them for lettuce in your favorite recipe, or mix them with other greens for a mellower flavor. Cooking them lessens their bite, and they are also popular sautéed or in soups. The flowers are often used to make a distinctive wine (recipe below).

So, before you aim that can of herbicide at your local population of dandelions, harvest them instead. Here are a few recipes to get you started:

Dandelion Jelly

Check out our recipe for dandelion jelly!

Sautéed Dandelion Greens

Dandelion Soup

Dandelion Wine

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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