Dandelions are better known as one of the signs of spring -- and an annoying weed -- rather than as a consumable food. But dandelion roots have been eaten for centuries by people around the world, and their presence in front yards across the country only makes them more accessible as an additive to your foods. Eat dandelion root simply as an extra ingredient in recipes, or utilize it as a dietary supplement.
Vitamins
According to Drugs.com, dandelion root features one of the highest concentrations of beta-carotene of any green, leafy vegetable. Beta-carotene is an essential nutrient which the body converts to vitamin A, and dandelions actually have more beta-carotene per 100 g than carrots, which are widely known for their beta-carotene content. Dandelion root also contains vitamins C and D, though in smaller quantities.
Minerals and Acids
Minerals and acids are important to the body's normal functioning. Fiber is found in all vegetables, including dandelion root, but this plant also has potassium, iron, calcium, magnesium, phosphorus and small amounts of sodium. There are also a number of acids found in dandelion root, including fatty acids which are beneficial to the heart as well as other parts of the body.
Herbal Applications
According to the University of Maryland Medical Center, or UMMC, dandelion root is a natural diuretic. It can help the body expel salts and water from the kidney, and aid in the treatment of poor digestion and other digestive problems, liver disorders and high blood pressure. Dandelion is also an appetite stimulant in both fresh and dried form, and can help combat an upset stomach. Some early animal studies cited by the UMMC have also found that dandelion may help normalize blood sugar levels and lower bad cholesterol, although more research is needed to confirm this.
Cooking
Although they are sometimes integrated into fresh garden salads, you can also saute dandelion roots with oil and some fresh vegetables -- "Wildman" Steve Brill, a wild food expert, recommends using sweeter vegetables if you are not used to the taste of dandelions, as these help eliminate any bitter flavors. You can also soak them in wine or add wine to the saute.
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