They have a bitter taste, which we need in the spring, and its leaves are not as bitter as those of old dandelions. You can add a few dandelion leaves to your meal, drizzle the leaves with olive oil and good-quality soy sauce (Tamari or Shoju), add them to salads, or just eat two to three young dandelion leaves daily. Alternatively, you can add them to vegetables, frying them lightly in olive oil with a little garlic (or without garlic), salt and a mixture of herbs such as Horalka. It's very tasty.

Your body will appreciate such spring treatment.

Tea Heřmánková