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The Top 10 Reasons to Eat Dandelions

One of the most common and most despised weeds in the world is the dandelion. They seem to grow everywhere, particularly where you don’t want them to grow. That is a classic definition of a ‘weed’; a plant that grows where you don’t want it to grow. However, there are some fantastic reasons to eat dandelions, too. Here are the top 10 reasons:

#1 Dandelions are readily available

Dandelions are so wide-spread that it is extremely difficult to find places where they don't grow. They are hardy, drought tolerant, heat tolerant, cold tolerant, and even grow in poor soil that won't support many other kinds of plants. Where they aren't native, they've been introduced, intentionally or accidentally, so about the only places they don't grow are the polar regions and the driest and hottest deserts. Dandelions aren't native to America, yet they grow in every state, as well as in Canada and Mexico.

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#5 Dandelions are great for diabetics

A cup of chopped dandelions contains only about five grams of carbohydrates, about 2% of the recommended daily value. They also contain one and a half grams of protein, which is 3% of the daily value, and they have a whopping 1.9 grams of fiber or 8% of the daily value. All of this gives them a glycemic load index of only 2, which is exceptionally low.

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Written by Rex Trulove

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  1. When my husband was alive he knew how to dig out the dandelions from our garden root and all. Then we would wash the leaves and leaves them to soak to take away some of the bitterness. Afterward, chop the leaves and even grate some of the bigger roots. Then make a delicious salad. One way was to use oil, lemon juice, some soy sauce and some chopped ham or salami and another with salt, freshly grated pepper and sour cream. I see the dandelions outside but I cannot dig them out myself. Maybe I will try to pull some leaves. I also enjoy the flowers they are kind of sweet and I just pluck those and eat them.

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    • One of my favorite spring vegetables is steamed dandelion crowns. That is the part at the base of the plant just above the root. I steam them, add butter and salt, and eat them just like that. Once in a while, I’ll also add chopped onions, but I usually do that just when I’ve chopped too many onions for another dish.

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