Dandelion greens
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Native to Eurasia, dandelion greens are a historical and traditional part of many Asian and European cuisines. Besides, they have a very distinct, assertive flavor, often tangy and bitter. As a matter of fact, dandelion greens rank high on the nutritional barometer, surpassing both spinach and broccoli in nutritional value. For one, they are rich in Vitamin C, K and A as well as omega-3 and omega-6 fatty acids, and protein. They have also historically been valued for their medicinal qualities, since they act as a natural diuretic and they also help boost digestion. Even though these greens may not be as versatile as lettuce or spinach, they are still not limited in their use and should be considered for both raw and cooked applications
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