Dandelions: Getting to the root of the problem

Kids love dandelions because of how easily those fluffy seeds float away with the slightest puff of wind. Gardeners despise them for the very same reason.

Dandelions have a very effective seed dispersal system, which means you will always have the chore of pulling these god-forsaken weeds out of your holy garden. Before you toss these weeds in the green waste, however, think about what this unwanted guest may have to offer.

Dandelion leaves serve as a diuretic, and can be a healthy addition to your salad. This is any easy way to help rid your body of excess sodium, which can lead to high blood pressure. It's easy to take in excess amounts of sodium because of its use as a preservative in a lot of processed and fast foods. Consider adding dandelion leaves to a salad to help counter this trend and improve your cardiovascular health.

The dandelion root is also beneficial as a detoxifier. It cleanses the liver and aides in kidney function to remove wastes and toxins from the body. It does this by helping the body get rid of liquids by way of urination and defecation, so stay relatively near a bathroom if you drink dandelion root tea.

You could very well by dandelion tea at the store, but since you will have an ongoing struggle with this plant in your garden anyway, save your money and treat this weed more as friend than foe.

I found this four foot behemoth hiding in my star jasmine bush yesterday. Of course I removed it, but I'll be mixing the leaves with some recently harvested beet greens. I'm going to make a tea out of the root and throw in some peppermint and spearmint for flavor.

When it comes to dandelions, try to see the silver lining. Perhaps it will make weeding your garden a little more gratifying.

Happy harvesting! Cheers!

Bold, beautiful beet greens

Beets have been one of my favorite vegetables since I was a kid. They're colorful, sweet, and they're a healthy way to add great flavor to a salad.

Growing up, I didn't even know that beets had leaves. I should have figured it out, since it's basic plant knowledge that they all have roots, stems, and leaves, but it wasn't until I started growing my own vegetables that I discovered the lesser known, but just as edible beet greens.

Beet greens have a lot of good things to offer. First of all, they add a slightly sweeter taste to your salad. The taste of the greens is similar to the root, and if you've never had beets before, the taste can be compared somewhat to that of corn.

Aesthetically, beet greens add color to your salads, because they aren't totally green. The deep red veins in the leaves are a beautiful contrast to all the green in most salads. In addition to a little color, the slightly thicker beet leaves will add a little texture to your salads. This sturdiness also allows the greens to be cooked, and they would be great in a soup or boiled and served as a side dish.

Nutritionally, beet leaves pack a punch. One cup of raw greens provides almost half of the daily intake of vitamin A (good for vision, skin, and antioxidants) and almost twice the recommended daily intake of vitamin K (good for brain and bone health, and helps against cardiovascular disease). In addition to these benefits, beet leaves are a good source of fiber and potassium.

Final analysis: beet greens are awesome and deserve a place on your lunch or dinner table. Add the fact that the leaves can be harvested sooner than the root, and you've got a winning addition to your recommended rainbow of fruits and vegetables to eat each day.

Happy harvesting!