DANDY: Don’t be so quick to pull out the weed killer, those dandelions are a nutritious and beneficial plant.

FarmersAlmanac.com explains.

Dandelion greens are a rich source of vitamins and minerals, including vitamins A, C and K, calcium, potassium, iron and manganese. In fact, dandelion greens are a good prebiotic, meaning they may help increase the friendly bacteria in the gut which can boost the immune system.

Some research indicates that dandelion may have antimicrobial and antiviral properties, which could support your body’s ability to fight infection. Other studies found that dandelion extract significantly reduced the ability of viruses to replicate.

In addition, every part of the plant is edible. Fresh dandelion leaves have a sharp, bitter flavor that many find pleasing in salads. Just substitute them for lettuce in your favorite recipe, or mix them with other greens for a mellower flavor. Cooking them lessens their bite, and they are also popular sautéed or in soups. The flowers are often used to make a distinctive wine

Sautéed dandelion greens: 1 pound dandelion greens, ½ cup chopped onion, 1 clove garlic, minced, 1 whole small dried hot chili pepper, seeds removed, crushed, ¼ cup cooking oil, salt and pepper to taste, Parmesan cheese to taste

INSTRUCTIONS: Rinse dandelion greens in salted water. Cut leaves into two-inch pieces, and cook uncovered in a small amount of salted water, about 10 minutes or until tender.

Sauté onion, garlic, and chili pepper in oil. Drain greens and add to onion and garlic mixture.

Serve with grated Parmesan cheese, salt, and pepper to taste.

According to Mount Sinai, dandelion leaves act as a diuretic, increasing the amount of urine your body makes. The leaves are used to stimulate the appetite and help digestion. The dandelion flower has antioxidant properties. Dandelion may also help improve the immune system.