DANDELION    

                                  WHICH is HEALTHIER

                           THE BLOSSOM or THE LEAVES

     This was my question,  I was asking myself today. I zeroed in on the Dandelion plant, because I was curious. We've used its leaves in our salads and also cooked the blossom, as a vegetable, as good as spinach. I got my answer:

     The leaves and roots are great raw or cooked, and bitterness can be mitigated through proper harvesting and processing techniques.  Yet what receives somewhat less attention, other than when discussing wine, is the most conspicuous part of the plant – the flower.

     I enjoy dandelion flowers not just because they taste good, but additionally because they contain nutritional benefits in levels that oftentimes exceed those found in the roots and leaves.

       Let’s take a look at some of these benefits.

     Dandelion flowers have higher levels of polyphenols
Polyphenols are compounds synthesized by plants (as well as by animals) that play important biological roles in the life cycles of these organisms.  Whenever we consume foods rich in polyphenols, such as dandelion, we receive benefits that may aid in the prevention of degenerative diseases, particularly cardiovascular disease and cancer.

     The aerial parts of dandelion, especially the flowers, contain approximately 115 times the polyphenol content than that found in the roots.

     I completely missed the flowering of the Dandelions,  because they are now out of season.😒

     I have put this as something that must be done when they in season, next summer.