Disease Proof

In light of the Sopranos finale, I’m going to let you in on an ancient Italian secret. Dandelion greens. Yes, you can actually eat those pesky weeds that ruin your lawn. And lately, I’ve been eating a lot dandelions. No not the ones in my yard, big hearty ones from farmers market. Here’s what they look like:


I grew up eating dandelions; raw or cooked. Personally, I have vivid memories of my moo-moo clad grandmother harvesting greens from her garden with a cheese knife, while my grandfather used a slingshot to deter crows from eating his figs—yes, “I’m old country” Italian.


Now, I was curious to know how dandelions snacked up nutrient-wise. So I asked Linda Popescu one of the Registered Dieticians that works in Dr. Fuhrman’s office. Here’s what she had to say about dandelions:

Dandelions don't rate up there with kale, watercress and mustard greens because they are not cruciferous. They are in the same range as broccoli and romaine lettuce which is very good compared to most other foods.


I grew up in Newark and can remember the little old Italian ladies picking dandelion greens in the park every spring.

See, I’m not the only one! Oh. And, in the spirit of DiseaseProof’s animals eating fruits and veggies saga, here is a bunny rabbit gobbling up some dandelions. Enjoy: