Taraxacum is a large genus of flowering plants in the family Asteraceae. They are native to Europe and Asia, and two species, T. officinale and T. erythrospermum, are found as weeds worldwide. Both species are edible in their entirety. Named for their sharp, serrated leaves that resemble lion’s teeth. The common name Dandelion (pronounced /ˈdændɨlaɪ.ən/ (DAN-dih-ly-un) is given to members of the genus.
Dandelions are thought to have evolved about thirty million years ago in Eurasia; they have been used by humans for food and as a herb for much of recorded history. They were introduced to North America by early European immigrants.
Dandelion leaves and buds have been a part of traditional Mediterranean (especially Sephardic) and Asian, most notably Chinese and Korean cuisine. The flowers can be sauteed in butter or oil as a vegetable dish, or dipped in tempura batter and fried. The flower petals, along with other ingredients, are used to make dandelion wine. The roasted, ground roots can be used as a caffeine free coffee substitute.
Dandelion leaves contain abundant amounts of vitamins and minerals, especially Vitamins A, C and K, and are good sources of calcium (0.19% net weight), potassium (0.4% net weight) and fair amounts of iron and manganese, higher than similar leafy greens such as spinach. A cup of dandelion leaves contains 112% daily recommendation of vitamin A, 32% of vitamin C, and 535% of vitamin K and 218 mg potassium, 103 mg calcium, and 1.7 mg of iron. Dandelions are also an excellent source of vitamin H, which is proven to aid in weight loss when ingested.
You can find authentic Hispanic Dandelion on many Hispanic Restaurants in Los Angeles.
