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Response to CompanyFirstSergeant (Original post)

Thu May 12, 2016, 06:07 PM

25. Dandelions are among the most underrated of plants

 

https://en.wikipedia.org/wiki/Taraxacum#Edibility

Dandelions are found on all continents and have been gathered for food since prehistory, but the varieties cultivated for consumption are mainly native to Eurasia. A perennial plant, its leaves will grow back if the taproot is left intact. To make leaves more palatable, they are often blanched to remove bitterness, or sauteed in the same way as spinach. Dandelion leaves and buds have been a part of traditional Kashmiri, Slovenian, Sephardic, Chinese, and Korean cuisines. In Crete, the leaves of a variety called 'Mari' (Μαρί ), 'Mariaki' (Μαριάκι ), or 'Koproradiko' (Κοπροράδικο ) are eaten by locals, either raw or boiled, in salads. T. megalorhizon, a species endemic to Crete, is eaten in the same way; it is found only at high altitudes (1000 to 1600 m) and in fallow sites, and is called pentaramia (πενταράμια ) or agrioradiko (αγριοράδικο ).

The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. The ground, roasted roots can be used as a caffeine-free dandelion coffee. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the ingredients of root beer. Also, dandelions were once delicacies eaten by the Victorian gentry, mostly in salads and sandwiches.

Dandelion leaves contain abundant vitamins and minerals, especially vitamins A, C, and K, and are good sources of calcium, potassium, iron, and manganese....

Historically, dandelion was prized for a variety of medicinal properties, and it contains a number of pharmacologically active compounds. Dandelion is used as a herbal remedy in Europe, North America, and China. It has been used in herbal medicine to treat infections, bile and liver problems, and as a diuretic.


All continents? Even Antarctica?

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CompanyFirstSergeant May 2016 OP
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