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Three cheers for dandelion greens.
Don't watch them shrivel up... put them in a smoothie.
Well, it's winter right now so whatever dandelions might be out there aren't being blasted by weed killer. But honestly, did you ever really consider the dandelion?
We ended up with their sunshiny flowers—everywhere—in North America because they were brought over in ships by Europeans who valued them highly. And now they're probably the most maligned of uninvited guests at your lawn party.
Crazy, really. Sure you might not like the way they pop up, flower, seed and multiply… but you might try letting them grow in one spot and harvesting them to feed your new green smoothie habit.
What's in a dandelion leaf? More Vitamin A than carrots and more iron than spinach. Plus calcium, potassium, phosphorus and Vitamins B, C and D. For centuries they've been believed to be very good for your liver and kidneys, although wisdom also has it that they need to be combined with another food. Green smoothies = perfect choice.
I'm enjoying a smoothie right now that features dandelion greens… only mine are pricey organic ones from Central Market. Rather a true olive green in color, fairly green in taste but not objectionable. Especially when I think about all the goodness they bring to the party.
This spring, I intend to become a true dandelion encourager!
Filed by Kris on January 31 2010 
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The mind-body connection. There's more to it than we might imagine.
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Jamie Oliver again. He's on another mission.
Kids love 'em. (We must acquire that aversion to greens.)
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