Pissenlit (Dandelion)
The modern French translation for dandelion is “pissenlit” ( “piss en lit”, meaning “wet the bed”): This name is due to the dandelion leaves having diuretic qualities. Dandelion greens can be eaten cooked or raw: The root is rich in the carbohydrate inulin, a type of soluble fibre found in plants that supports the growth and maintenance of healthy gut bacteria in our digestive tract.
From root to flower, dandelions are highly nutritious plants loaded with vitamins A, C, K, mineral (iron, calcium, magnesium and potassium) and fibre. They also contain vitamin E, folate, and small amounts of other B vitamins.
In season May to October, peak May and June
The modern French translation for dandelion is “pissenlit” ( “piss en lit”, meaning “wet the bed”): This name is due to the dandelion leaves having diuretic qualities. Dandelion greens can be eaten cooked or raw: The root is rich in the carbohydrate inulin, a type of soluble fibre found in plants that supports the growth and maintenance of healthy gut bacteria in our digestive tract.
From root to flower, dandelions are highly nutritious plants loaded with vitamins A, C, K, mineral (iron, calcium, magnesium and potassium) and fibre. They also contain vitamin E, folate, and small amounts of other B vitamins.
In season May to October, peak May and June
The modern French translation for dandelion is “pissenlit” ( “piss en lit”, meaning “wet the bed”): This name is due to the dandelion leaves having diuretic qualities. Dandelion greens can be eaten cooked or raw: The root is rich in the carbohydrate inulin, a type of soluble fibre found in plants that supports the growth and maintenance of healthy gut bacteria in our digestive tract.
From root to flower, dandelions are highly nutritious plants loaded with vitamins A, C, K, mineral (iron, calcium, magnesium and potassium) and fibre. They also contain vitamin E, folate, and small amounts of other B vitamins.
In season May to October, peak May and June