Most people think of dandelions as relentless lawn invaders to be weed-whacked into oblivion. But dandelion greens are edible and contain an alphabet of vitamins, including A, K, C, D and B. With more beta-carotene than carrots, more calcium and iron than spinach, and lots of potassium and riboflavin, dandelions made the perfect summer soup, salad, or wine. For recipes, visit www.mountain-breeze.com.

By Marjorie Preston

Marjorie is Managing Editor of Casino Connection Atlantic City.