Medicinal usage of dandelions dates back thousands of years. Muzzarelli Farms dandelion leaves and flowers can be used in salads, dandelion flowers can be eaten fresh as a snack, and the buds can be used to create dandelion wine.
Dandelion farming has become quite popular. At Muzzarelli Farms, our South Jersey farmers view the dandelion as a distinctive crop that we raise along with our other delicious and nutritious produce. Muzzarelli Farms dandelions are easily adaptable as a source of food, beverage, healing, and even medicine. Dandelions also exhibit a stunning flexibility, beauty, and positive environmental impact. The growing cycle is seasonal, and they prefer direct sunlight.
At Muzzarelli Farms, we choose flat leaves that are crisp, upright and not wilted. We avoid greens with leaves that are wilted, yellowing or have dark green patches or slime on parts of the leaves.
Dandelion leaves tend to be on the bitter side, but they have a spicy kick similar to arugula. Muzzarelli Farms dandelions are tastiest in the early spring, after they start blooming or get lots of sun. The leaves of a dandelion are often used in fresh salads. The flowering crown can be eaten fresh for an appetizing snack. The dandelion flowering bud can be mixed with sweetener and a few other ingredients to create dandelion wine. And dandelion roots are used in a coffee-like drink.
Muzzarelli Farms dandelions contain vitamins A, C and K, as well as folate, calcium and potassium. They contain antioxidants that protect your body against "free radicals" (molecules that damage your body's cells and accelerate aging), as well as compounds that help to reduce inflammation and lower cholesterol and blood sugar. They are also a rich source of potassium, which can help control high blood pressure.
In addition to containing valuable vitamins and antioxidants, dandelions are also low in calories, fat and sugar. One cup of raw dandelion contains: