The title of this post is an obvious play on words, but dandelions mean so much to me this time of the year. They are “little lions” released by nature to greet the spring. They are one of first sure signs of that season: the yellow flowers look stunning against still brown and grey background. The leaves, when young, are more lime-green with not yet that characteristic for this plant color saturation of overgrown shrub that one sees along the roads and other locations.

I remember from my childhood our fight with dandelions, which are still considered weeds. So much changed since then when we understand this plant better and appreciate its qualities more. One of aspects of my liking of that greenery is its use in the kitchen. Few years ago I started experimenting with dandelion florets and leaves. I was careful to get them away from roads and dusty paths, and used the dandelions from my yard and in its parts where I have more control of their natural state and less likelihood of pollution.

When barely there I add a few fresh leaves to salads. They are not as bitter as they may be later when fully grown. I do not mind their bitterness though, similar to what I like about arugula, and other greens found in the market. Some use more mature leaves similar to what one would do with collard greens and kale which is sauté them (e.g. with onions and spices)and use as a side dish. I am not big fan of that. What I do is add a yellow young floret or two to my green salad. It looks pretty and provides additional benefits of this plant. And there is just a few worth mentioning here. Each part of the plant can be consumed. Yellow florets have vitamins, minerals and antioxidants ( vitamin C, iron and flavonoids, respectively). Leaves also have iron and vitamins. Some use roots of dandelions to make a cleansing tea with mild diuretic effect and for liver detox.

I usually add one flower to the tea so it does not overwhelm the taste and brew it along loose leaves of regular or herbal tea. Dandelions have no caffeine and can be refreshing in the later part of the day.

The dandelion has an esthetic feature that I always admired: its deep yellow saturation and delicate flower construct; and a lot of personality - try to get rid of it permanently and you find yourself in trouble. The dandy lion is a big fighter and in the spring it roars.