Taraxacum officinalis L., Asteraceae
We love dandelion! Their fresh, chlorophyll-filled leaves are more nutritious than anything you can buy. Their taste resembles chicory and endive, adding a wonderfully bitter tinge to salads. Wild dandelion greens can be sauteed, steamed, or blanched, which removes the bitterness in the leaves. They are excellent in stir-fry and soups. Dried wild dandelion leaves are prepared as tea useful for digestive disorders, high cholesterol, liver cleansing, and skin problems.
Wild dandelion leaves are exceptionally high in beta-carotene and loaded with calcium, iron, potassium, vitamins A, B complex, C, D, E, and K. Wild dandelion greens are probably the most nutritious leafy vegetable you can find.
We wild-harvest dandelion greens before the flowers appear from April through June and again in the fall in northern Saskatchewan.