Add a little bitterness to your summer

Asparagus lettuce leaves

Also known as celtuce, the stalks of asparagus lettuce are often used in stir-fried Chinese dishes. Here, again, the leaves of the vegetable have a higher nutritional value than the parent stalk. The leaves' content of carotene, a substance known to be good for the skin and the eyes, is much much higher than that of the stalk. Asparagus lettuce leaves are also rich in vitamins and minerals. The leaves are slightly bitter to the taste. If you cannot handle the bitterness, either blanch them, or use them in a salad with sweeter vegetables to neutralize the bitterness.

Dandelion leaves

Dandelions are beautiful to look at, but many are surprised to find that the plants are edible in their entirety. The flowers are often used to make dandelion wine, and the leaves are excellent choices for salads and stir-fries. Dandelion leaves are effective at relieving symptoms that often knock on our door in the summer: rising blood pressure, unwanted inflammation, and sometimes, hopefully not often, diarrhea. Blanching is recommended.

Though traditional Chinese medicine recommends eating bitter foods in the summer, everything should be done in moderation.