Dandelion salad

Dandelion was first recognised as a medicine by a Persian physician (980 - 1037), before it was also used as a food in the 19th century. There are around 2300 different varieties worldwide.  
The flavour ranges from slightly tart and spicy to bitter.

Due to its many healing properties, it can be utilised in the form of salad and tea and is also rich in vitamins A, B, C and E as well as folic acid.

Dandelions can be stored in a damp kitchen towel in the vegetable drawer of the fridge for a few days.