If you had to spend some time on a desert island and could choose just one plant to sustain you, which would you choose? Spinach, cabbage, turnips, beans and corn probably come to mind. But would you think of dandelions? Probably not. In most Americans' minds, dandelions are pesky, unsightly, lawn-destroying weeds that we pull or poison at every opportunity. You should know, however, that nutritionally, the humble dandelion is nothing short of amazing. Scientific studies in Europe and the United States, including one from the University of California, suggest that dandelions are one of the most, if not the most, nutritionally potent plants nature has to offer. Take beta carotene, the substance the body converts into vitamin A and that's generally thought to lower the risk of cancer and heart disease. Carrots are considered to be loaded with beta carotene, with 6.1 milligrams per 10 grams. Dandelions contain 8.4 milligrams for the same amount, according to Agriculture Department figures. Not only do dandelions contain more beta carotene than carrots, but they have more potassium than bananas, more lecithin than soybeans and more iron than spinach. In addition, they are particularly rich in fiber, calcium, magnesium, phosphorus, the B vitamins thiamin and riboflavin and a veritable alphabet of other vitamins and minerals. They also are rich in rare micronutrients such as copper, cobalt, zinc and boron. So why do Americans, who are seemingly so diet- and health-conscious, do all they can to eradicate dandelions every chance they get? Peter Gail, a botanist and author who has spent the past 37 years studying how various cultures use weeds as food and medicine, says it's a generational thing. "Dandelions were a staple up to and throughout the Depression and World War II," he says. "They were not only used for food but for medicine and in some cases kept people alive. Then came the GI Bill, suburbs, lawns, pesticides and supermarkets that stocked iceberg lettuce, and it was goodbye dandelions." Not surprisingly, Europeans are a lot more appreciative of dandelions, regarding them highly on their tables and in their medicine cabinets. For centuries dandelions have been used as a restorative for the entire system, especially for the blood, liver, stomach, spleen and pancreas. Gather dandelion leaves when they are young, before flowers appear. After they finish flowering, cut them back to the top of the roots and continue to harvest the young greens as they keep coming back until November. Pick plants growing in the shade. They will be bigger and less bitter than those growing in full sun. If you want to add dandelions to your garden, plant them under pole beans, tomatoes or other tall crops. You may have sampled dandelions way back when, recoiled at the bitter taste and never tried them again. Yes, mature dandelion greens eaten straight up can be bitter, but not any more so than some other greens eaten that way. You can enhance the nutritional value of soups, stews, salads and just about any dish by adding a few dandelion greens. Dressing them with a simple raspberry vinaigrette works nicely, too. By Betty Parham Article from the Atlanta Journal Constitution 5/31/00 Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.