Dandelion Italiano

Collect: Dandelion Leaves & Evening Primrose Flowers
Pick and wash dandelions well. Cut into inch pieces. Put greens in to a pot and pour boiling water over them. Place pan over heat and return to a boil. Drain the water and repeat the process. If they require more cooking,  just steam them in a little water. Drain the greens again and add the following to taste…

vinegar (use chickweed vinegar)
olive oil (use bee balm oil)
salt
chopped garlic or Ramps
chopped onion or Wild Onion
Parmesan cheese

Top with Evening Primrose flowers

Nutrition Facts
Dandelion
The leaves are more nutritious than anything you can buy. They’re higher in beta-carotene than carrots. The iron and calcium content is phenomenal, greater than spinach. You also get vitamins B-1, B-2, B-5, B-6, B-12, C, E, P, and D, biotin, inositol, potassium, phosphorus, magnesium, and zinc by using a tasty, free vegetable that grows on virtually every lawn. The root contains the sugar inulin, plus many medicinal substances.
High in Protein 2.7g, Calcium 187mg, Iron 3 mg, Carbos 9.2g, Vit C 68 mg,  and vitamin A

Harvest leaves in the early spring before they flower, or in the Fall after a frost.  Roots best harvested after a Fall frost through Spring.

Flowers are edible and make a wonderful wine, and yummy fritters.

Garlic
Garlic is THE MOST powerful herb for the treatment of antibiotic-resistant bacteria.  ” No other herb comes close to the multiple system actions of garlic, its antibiotic activity, and its immune-potentiating power.”