(Khardachi in Chitraly and Ishkanichi in gilgity) Dandelion greens are packed with vitamins and minerals such as Vitamin A, C, E, & K, and calcium, iron, zinc,magnesium & copper. Dandelion greens are also about 14% protein, which is MORE protein per serving than spinach, Popeye’s favorite muscle building food. Dandelion greens are especially beneficial for the liver and aid in flushing out toxins and remineralizing the body. It’s high beta carotene and flavonoid content also benefits the immune system and cardiovascular system. Dandelion greens are also one of the richest sources of plant based Vitamin K which is essential for bone and neurological health and Vitamin A which is vital for eye and skin health. Dandelion greens can be found at most health food stores and farmer’s markets, but they also can be found in the spring and early summer months in your own backyard. Just make sure they have not been sprayed with any pesticides and wash in cold water before using. The leaves can also be dried and later used as a medicinal tea. The yellow flower tops and taproot are also edible and nutrient packed and will be discussed further in a separate post. Try adding a few dandelion leaves to your soup, salad, green juice, or smoothie. They can also be steamed with garlic and ginger and drizzled with a little extra virgin olive oil.