Spring Weeds Can Make A Great Salad

Try a new favorite thing about spring, an all the fresh, young, green, edible weed salad That can pop up everywhere on your property. You understand the glazed-eyed madness with which cows, looks at the freshly sprouted green of the spring pastures. Do you feel the same as you walk around your property seeing all the new young leaves and flowers.

You might feel overwhelmed with the idea that you would really like to eat most of them while they are small – how can you possibly eat enough of them before you get filled up?

All parts of the dandelion are edible, delicious, nutritious and healing. Please don’t spray your dandelions – eat them instead. They are important for the health of your liver and kidneys and they are critical for the health of our bee population. Don’t forget to add the flowers to your salad, they are bright and sunny and you will be surprised by their sweet flavor.

Dandelion leaves are higher in beta carotene than carrots. They contain higher levels of iron and calcium than spinach and don’t contain problematic oxalic acid. All parts of the dandelion contributes vitamins B1, B2, B5, B6, B12, C, E, P and D, biotin, inositol, potassium, phosphorus, magnesium and zinc to your diet – all free for the taking from your own backyard!

Ingredients

    1/2 pound torn dandelion greens
    1/2 red onion, chopped
    2 tomatoes, chopped
    1/2 teaspoon dried basil
    salt and pepper to taste

 Directions

In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

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Presented by:
Greens Keeper Landscape Maintenance, LLC
623-848-8277
http://www.commerciallandscapecare.com

greenskeeperllc@cox.net