Dandelion greens

Dandelion greens can be offered from about 6 months, once baby is ready for solids. Do not give dandelion extracts, teas, tinctures, pills, or powders to babies and young children. Their safety has not been studied enough.

Dandelion comes from Asia and Europe. Today it grows in mild climates across the world. Its English name comes from the French for "lion's tooth", a nod to the jagged leaf edges. It grows wild with ease, and in some places it is farmed for large leaves. The leaves add a slight bitterness to pesto, salads, and sautés.

Nutrition

Dandelion greens supply fiber, calcium, iron, lutein and zeaxanthin, plus vitamin K, vitamin E, vitamin C, vitamin B6 and vitamin A. These nutrients matter for digestion, vision, immunity, bone health, and blood clotting.

Buy the leaves from a reliable source, such as a grocery store or farmers' market. Do not pick them from roadsides, sidewalks, or parks. They may carry pesticides or other contaminants.

If you forage in your own yard, be sure no pesticide, weed killer, or pet waste has touched the plants.

Every baby grows at their own pace. Read the serving ideas as general guidance.

Dandelion greens carry a low choking risk when prepared to suit your child's age and skills. Leaf pieces can stick to the tongue or roof of the mouth, which causes harmless gagging.

Chop finely and toss with sauce or oil. Stay near your baby during meals.

Allergy to dandelion greens is uncommon, yet some reactions have been described. People with ragweed pollen allergy can develop oral allergy syndrome. It brings a brief itch, tingle, or burn in the mouth and is rarely dangerous. Cooking the leaves may reduce the reaction.

People with contact allergy to plants such as daisy, marigold, and chrysanthemum can get a rash after touching the leaves. Wash hands after preparing and eating them.