Introduction:
The leaves, flowers, buds and roots of the dandelion are edible and, thanks to the strong spicy to slightly bitter and nutty aroma, have many uses in the kitchen.
Use/Preparation:
The leaves of the dandelion can be used as a salad like rocket. Processed into a pesto, the herb refines various pasta dishes. Dandelion can also be used in a wild herb smoothie. Dandelion roots and leaves are popular as dandelion tea or dandelion honey and jelly.
Health:
Dandelion contains a lot of vitamins such as vitamin C, provitamin A (beta-carotene) and vitamin K. It also provides minerals such as potassium, iron, magnesium and phosphorus. The dietary fibre inulin it contains has a digestive effect.
Alternatives:
Radicchio or chicory, like dandelion leaves, taste slightly bitter. Rocket is also a very good substitute for dandelion leaves, both in terms of taste and ingredients. Other spring herbs such as ribwort, deadnettle, groundsel and sorrel are also delicious in salads.
Back to tested foodsRelevance for intolerances
| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 45/188 |
| Fat | 0,7 g |
| Healthy fatty acids | 0,2 g |
| Carbohydrates | 9,2 g |
| Sugar | 0,7 g |
| Protein | 2,7 g |
| Salt | 0 g |
