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CLK
Supporter
Username: Clkelley
Post Number: 2234
Registered: 6-2002
| | Posted on Sunday, April 30, 2006 - 4:37 pm: | 
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Last week in my Purple Dragon vegetable co-op order, I got some dandelion greens. I sauteed them up in a little olive oil with onions and garlic, and put them with some shredded cheddar cheese into an omelet for my breakfast - and it was wonderful.
So today, I'm out in my lawn digging up dandelions with my trowel, and I threw everything out. As I was throwing away my dandeliones I couldn't help but feel that I was was throwing food away (according to my upbringing, one of the worst sins imaginable!). I'd had dandelions for breakfast, and now I was treating them like trash!
So I wonder - has anybody here ever harvested dandelions growing in their yard and eaten them? Anything to share about that experience? Next time I dig up my dandelions, should I save the greens? FWIW I don't use any chemicals of any sort on my lawn.
I also have a lot of wild onion in my yard. I've heard that these are edible but VERY hot & onion-y and will give terrible indigestion. Fact? Fiction? Anybody really know?
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babyturtlelover
Citizen
Username: Babyturtlelover
Post Number: 163
Registered: 2-2005
| | Posted on Sunday, April 30, 2006 - 8:59 pm: |
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My parents make a salad with dandelions,oil and vinegar, sometimes they will add a hard boiled egg (it's an Italian thing).Once the flowers come out the green part is much tougher and not as tasty. My parents also make a soup with them and lamb. |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13956
Registered: 1-2003
| | Posted on Monday, May 1, 2006 - 12:14 am: |
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I've picked them and eaten them, and yes, you can do it, too. Be sure to wash all the dog pee off first, though.
What food coop do you belong to, and how do you like it? I've long considered joining one but am afraid of the commitment.
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CLK
Supporter
Username: Clkelley
Post Number: 2237
Registered: 6-2002
| | Posted on Monday, May 1, 2006 - 8:31 am: |
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OK - I intend to give it a try, perhaps next weekend. I'll report back if I remember.
I've belonged to Purple Dragon about a year now. They specialize in locally grown organic or ecologically grown produce, but go farther afield for certain items (like bananas, which we get in almost eveyr order). The model is that a bunch of families form a "pod" and a couple of people sort the produce into bags for pick-up. In most pods, this duty rotates around so that each member contributes, but our pod gets delivery on Wednesday and almost everybody works during the day, so there are two people who do it regularly (and get a discount on their orders). I get a vegetable + some fruit order, which fills two paper grocery bags, and I also get an optional extra fruit order, about one grocery bag full.
I find the food to be of very high quality. The price is slightly better than Whole Foods, but still more than buying conventional produce at a regular grocery store. The quantity we get varies slightly by season - right now is the worst time of year as last year's fall vegetables are done, but the spring ones aren't in yet. It's awesome in late summer though.
It's not good for picky eaters as you have no say about your order. We get mostly fairly mainstream stuff, but occasional "odd" things too (like the dandelion greens). The only thing I'm not crazy about is that we almost always get lettuce and I really don't like salad very much, but I force myself to eat it. We also get some kind of dark greens in nearly every order, which has been very good for us as we never really ate greens much before and we should. I've discovered that I really like greens and wish I had more in my order.
I have a small family with one child, and while many consider this size of order to be too big for a family our size we always manage to eat it all up - we eat a lot of fruit. I've learned a lot of tricks for using up stuff at the end of a two week stint if I have left-overs. For example this weekend I made a citrus sorbet as we didn't eat up all of the tangelos & oranges we got in the last fruit order. I also make apple sauce with left-over apples, put it in little single-serve plastic containers and put them in the freezer - then use them in my daughter's lunches. I've learned that you can freeze herbs (which we get in our orders occasionally) and toss them into certain dishes with only a little loss of flavor - I just used the last of last sumnmer's dill yesterday, and it was still pretty good. I still have basil in the freezer and it's held up great.
So I guess what I'm trying to communicate here is that it does take a little work to make the best use of your order, but I've found it to be worth the effort. Bear in mind that I love to cook and spending a Saturday afternoon figuring out how to use up leftover fruits & vegetables is my idea of great fun. |
Alleygater
Citizen
Username: Alleygater
Post Number: 1809
Registered: 10-2004
| | Posted on Monday, May 1, 2006 - 11:18 am: |
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We did Purple Dragon for about a month and decided it wasn't worth it. Not a bargain, especially when you consider that it's totally random what you get. We decided it was a better use of our money if we just went to the supermarket, paid competitive prices and chose the things we ACTUALLY wanted and could use that week. |
CLK
Supporter
Username: Clkelley
Post Number: 2242
Registered: 6-2002
| | Posted on Monday, May 1, 2006 - 11:34 am: |
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It's definitely not for everybody (haven't we had this conversation before, Alleygater?). I wouldn't say it's "totally random" what you get as there is a great deal of regularity - e.g. you always (or almost always) get bananas, lettuce, dark greens, and carrots. Every few orders you get potatoes or other starchy root vegetables (e.g. beets, turnips). You can pretty much expect apples and citrus - it's rare that you don't get both.
But you don't get to choose, and you may end up with stuff you don't like. I've learned to like beets, which I used to refuse to eat. I've even eaten fava beans - which are waaaay too close to lima beans for me to have wanted to try before.
Cost-wise, you have to look over a whole year - late summer, you get a lot and it's great value. This time of year - frankly, it's not a great value. Our last order was pretty meager. Over hte course of a whole year, I think I'm saving a little bit but not a lot compared to WF. Of course, you have to eat what you get.
I like the concept of supporting local farms - that's part of the attraction to me. I've also worked out a system in which I don't need to go grocery shopping more than once a month, which is a BIG attraction to me. I use Suncrest Farms for milk delivery, Purple Dragon for my fresh fruits & veggies, and stock up on all the other basics at WF once a month. So Purple Dragon saves time in running errands - though I probably make up for this in the work that I need to do in keeping up with the volume of food. But it's fun work (for me) as opposed to work that I don't enjoy (running errands). |
Tom Reingold
Supporter
Username: Noglider
Post Number: 13982
Registered: 1-2003
| | Posted on Monday, May 1, 2006 - 11:39 am: |
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I left for work late this morning. I walked the dog, and upon arriving home, I picked dandelion greens and onion grass. I made an omelette. It was just OK. The only onion grass I could find was thick and tall. It's better when it's more tender.
I had a friend who had one of those community-supported-agriculture shares. She was trained as a chef and knew what to do with those really weird vegetables. In fact, she gave cooking demonstrations to other members so they could make use of them. For her, it was a good thing, not just because of that but because the variety of vegetables is probably a good thing nutritionally. Everything was in season, and growing it was good for the environment.
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davidbuckley
Citizen
Username: Davidbuckley
Post Number: 571
Registered: 5-2001
| | Posted on Monday, May 1, 2006 - 11:07 pm: |
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I would find the amount available from my little dandelions insufficient and I love 'em.
This is good:
Fry up a few slices of bacon and then cut/break up into pieces. Take away most of the fat but not all and make a warm vinaigrette in the pan with red wine or sherry vinegar, maybe a bit of good mustard, add a bit of olive oil if you were squeamish about the bacon fat...! Then dress a big bowl of washed tender dandelion greens with this...you can add a chopped HB egg too or I might try a warm poached egg if I felt adventurous.
Really good w/ crunchy bread.
Eat well, all.
David
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kathleen
Citizen
Username: Symbolic
Post Number: 498
Registered: 3-2005
| | Posted on Tuesday, May 2, 2006 - 1:04 am: |
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I pick the violets out of my lawn and yard, wash them gently, and sprinkle them over pan-fried salmon or use them in salads. Sprinkling them over ice cream or french toast is good, too. But you have to hurry. Violet season is ending. |
CLK
Supporter
Username: Clkelley
Post Number: 2252
Registered: 6-2002
| | Posted on Tuesday, May 2, 2006 - 9:17 am: |
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That bacon recipe sounds delicious, though I rarely have bacon in the house (I love it, but strong family history of heart disease etc ...).
I never thought about eating the violets - I get some of those too. Though not very many - maybe not enought to do anything substantial with. Dandelions, OTOH, I should be able to find in quantity.
Can they be frozen? I have a small yard, and if I get a small "crop" it would be good to put them in the freezer and slowly add to the stash until there is enough to really use. Obviously this would rule out use in salads, but not stir-frying or steaming.
I also read yesterday that the dandelion flowers are edible. Two recipes crop up all over the place - dandelion fritters and dandelion jam. The fritters can be made with whole flowers, or chopped ones. In the latter case the recipe & cooking instructions are essentially the same as pancakes. You serve the fritters with strawberry or dandelion jam!!
Now I'm really sorry I threw out all of those dandelions this weekend. :-(
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michelezembow
Citizen
Username: Michelezembow
Post Number: 180
Registered: 5-2002
| | Posted on Tuesday, May 2, 2006 - 10:57 am: |
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Lots of Europeans eat dandelions regularly in salads, soups, etc. and they can be delicious without that much fuss in preparation. However, at times I've been horrified to see folks pulling over near highway exit ramps to pick them when chemicals have undoubtedly been used AND exhaust fumes have 'perfumed' them as well...yikes! But the plants picked from an untreated area would be ideal.
Another plant to dig up in the woods is the wild ramp. I think it's a type of leek and it's quite tasty as well. It might be a bit late for the season around here, since I think it's a pretty early spring grower (Maine, anyone?). I have several books re picking/cooking edible plants from the wild and have done a few seasons of amazing forest mushrooming in years past as well. Anyone here doing that these days? (Still have my books handy, including an amazing cookbook called Wild Food, which I'd be tickled to use again.)
Thank you for the recipe, David. Now, CLK, would you share yours (or a link, if you found in online) for that yummy sounding citrus sorbet? Thanks!!! |
CLK
Supporter
Username: Clkelley
Post Number: 2255
Registered: 6-2002
| | Posted on Tuesday, May 2, 2006 - 11:07 am: |
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Citrus sorbet is easy but kind of messy. I don't even really use a recipe any more.
1) peel your fruit and remove any seeds.
2) place in a food processor and puree until smooth.
3) put into a collander lined with cheesecloth and allow to drain; squeeze as much juice as possible out of the cheesecloth (sometimes I admit I skip step 3 and it comes out OK ... and probably leaves some good fiber in ....)
4) Measure the juice. Measure out an equal amount of simple syrup (see below)
5) put mixture into a pan and freeze until solid.
6) Remove the frozen mixture in chunks, put into your food processor, and puree until smooth.
7) Put the puree into a plastic container and return to the freezer.
Simple Syrup: Measure out equal amounts of water & sugar into a pan. Bring to a boil, and make sure all sugar is dissolved. Remove from heat and let cool.
Yummy!!!
The same instructions can be used for any fruit sorbet, but the proportions of fruit to simple syrup vary. Every time I want to make sorbet I just do a google and find lots of options. |
michelezembow
Citizen
Username: Michelezembow
Post Number: 181
Registered: 5-2002
| | Posted on Tuesday, May 2, 2006 - 6:03 pm: |
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Thanks so much, CLK! |
Soda
Supporter
Username: Soda
Post Number: 3866
Registered: 5-2001
| | Posted on Tuesday, May 2, 2006 - 6:29 pm: |
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Dr. Zembow: Were you referring to "Rampion"? I seem to recall a fairy tale from my distant youth which involved somebody being jealous of their neighbor's field of rampion, but I can't remember which fairy tale it was...
http://www.botanical.com/botanical/mgmh/r/rampio03.html
-s. |
CLK
Supporter
Username: Clkelley
Post Number: 2262
Registered: 6-2002
| | Posted on Tuesday, May 2, 2006 - 7:09 pm: |
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Rapunzel is another word for Rampion. My daughter has a beautiful picture book about Rapunzel, and we've read it many times. This is how it goes:
A pregnant woman's window looks out on a beautiful garden of rapunzel, and she gets a terrible craving for it. The husband sneaks in and gets some for her. The more she eats, the worse the craving - so he keeps going back for more.
Unfortunately for both of them, an evil enchantress owns the field and threatens to kill him for stealing. She says she'll spare the man and his wife, and also let them take all the rapunzel they want, as long as she gets the baby when it's born. He is terrified so he agrees to the deal.
The enchantress takes the baby, a girl, and calls her Rapunzel. She puts the baby girl into a tall tower with no doors and only one window very high up and thus keeps her away from the world. And of course, her hair grows very long. The way the enchantress climbs into the tower is by climbing up Rapunzel's long tresses, after calling out to her "Rapunzel, Rapunzel, let down your hair!"
When Rapunzel is a young woman she sings all night and a handsome young prince wanders by and hears her singing and falls in love. He hangs around the tower and witnesses the enchantress climbing up the hair and tries it for himself, and gets in. Rapunzel falls in love too, and they have a "secret marriage ceremony" in the tower (the book is pretty vague about who officiates).
Shortly thereafter, the enchantress notices that Rapunzel is pregnant! She cuts off Rapunzel's hair and banishes her. When the prince shows up, she lets him up on the now cut-off tresses, then blinds him and throws him down from the tower. He wanders for months until he finds Rapunzel, who has borne twins. She weeps over him and at the touch of her tears, his sight is restored. They find their way back to his home and they live happily ever after.
http://www.amazon.com/gp/product/0525456074 |
michelezembow
Citizen
Username: Michelezembow
Post Number: 184
Registered: 5-2002
| | Posted on Tuesday, May 2, 2006 - 7:19 pm: |
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Soda--Allium tricoccum is the botanical name for the ramp, aka wild leek, and clearly that's different from Campanula rapunculus, the botanical name for the rampion (from the link you posted). So I guess they're not the same (and I certainly wouldn't know if they were botanically related, albeit a bit more distantly, without looking further into it). So, for now rampion is Rapunzel (thanks CLK) and no mythical jealousy involving the wild leek (phew)!!!
(And BTW, Soda...please call me Michele. Thanks.  ) |
cats
Citizen
Username: Cats
Post Number: 57
Registered: 5-2003
| | Posted on Tuesday, May 2, 2006 - 10:41 pm: |
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I purchase dandelion seeds from these people. My guinea pig loves it! Interesting varieties of seeds, vegetable and flower, which are hard to find here. Recipes, too.
http://www.growitalian.com/ |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 687
Registered: 1-2006
| | Posted on Tuesday, May 2, 2006 - 10:55 pm: |
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I can't eat dandilions. They are the enemy. I refuse to give them any value.
Maybe, MAYBE when I've rid my lawn of them, I'll do this. Like eating the heart of a defeated chieftain.
J.B. |
michelezembow
Citizen
Username: Michelezembow
Post Number: 185
Registered: 5-2002
| | Posted on Tuesday, May 2, 2006 - 11:19 pm: |
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Jersey--What if you defeated them via ingestion? Now of course, you'd have to lay off of those chemicals for awhile...but then? You could eat them yourself, serve them to family and friends, have a huge dandelion party for MOLers (soups, salads, omelettes)...and you'd be rid of them, at least for a season!!!  |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 692
Registered: 1-2006
| | Posted on Tuesday, May 2, 2006 - 11:45 pm: |
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Oh Michele, how you underestimare the dandilions. I can't eat that much. If your men's group was in the evening or on the weekends, I could come and bear my soul about the dandilions.
My obsession is with the non-chemical defeat of the dandilions, so I probably could eat them. But, they are so relentless, so, dare I say, intelligent, with their rapidity of procreating, that I view them only as my nemeses.
My mania is fantastic, but not so much that I would take to grazing on my lawn, because that's what it would take. Daily.
I've been dumping buckets of pulled dandilions at the dump multiple times a week. I'm afraid when I'm done, I won't have a lawn.
J.B.
Thanks, this has been therapeutic. |
michelezembow
Citizen
Username: Michelezembow
Post Number: 186
Registered: 5-2002
| | Posted on Wednesday, May 3, 2006 - 10:15 am: |
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How 'bout a cognitive reframing, to follow your positive therapeutic abreaction experience, Jersey? If you had to eat (or even just be overtaken by) something that just doesn't quit and seems to be an enemy with superior procreative intelligence, would you rather it be those annoying dandelions or their insect counterparts, the cockroaches? Those "pretty little yellow flowers you love, Mommy" (no way!!!) that my daughter calls them would be my preferred nemesis any day of the week. Can you feel pleased (or even relieved) that they're only dandelions and that you don't even have to eat them, ever? (Sigh. That's about all the therapeutic online assistance I can offer for this problem, at least for now.  ) |
Lou
Citizen
Username: Flf
Post Number: 139
Registered: 8-2005
| | Posted on Wednesday, May 3, 2006 - 11:25 am: |
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"Lots of Europeans eat dandelions regularly in salads, soups, etc. "
I am european and never even thought about eating them myself or never heard anyone eating dandelion greens in Europe...
But this thread surely made me look at dandelions all day yesterday in a completely different way.
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michelezembow
Citizen
Username: Michelezembow
Post Number: 191
Registered: 5-2002
| | Posted on Wednesday, May 3, 2006 - 11:57 am: |
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Especially for Lou and Jersey (wine, anyone?)...This is long--taken from two sources online. Probably (way) too much information for most, but much of it is pretty interesting...medicinal uses, cultivation (!), control strategies, and exotic recipes. This is my last post on the subject...I'm now more tired of reading about them than I am even of seeing them!
First, from: http://bellaonline.com/articles/art1904.asp
Dandelions - A Forager's Guide
"Dandelion" comes from the French phrase "dent de lion" meaning lion's tooth. If you take a look at the serrated edges of a dandelion leaf, you'll understand the name. While many of us think of this plant as nothing more than an impossible to get rid of weed, dandelions have been deliberately cultivated in Europe for hundreds of years. As settlers began populating the new world, they brought their dandelions with them.
These early settlers knew how to get full value from the dandelion. As long as you are going to find them growing in your yard anyway, why not make good use of the plants rather than cursing them? The flowers, leaves and roots are all edible, and can be used in a variety of ways. Dandelions are full of vitamin C and potassium, as well as minerals needed for good health.
Some people can have a skin reaction from dandelions, so proceed with caution until you know how your skin will react. Also, avoid using plants from lawns that have been treated with chemicals and fertilizers. I have heard that dandelions grown in shady areas are less bitter than those that grow in full sunlight. Try to find shaded plants when possible.
Flowers
Young flowers are sweet and a taste a little like honey. The older flowers can taste bitter. Flowers open up every morning, and close again at night.
Try to pick your flowers just before using them, as they will try to close up very soon after being harvested. To remove the hard green base of the flower, pinch it and twist it off. This will leave you with the sweetest part of the flower, the yellow bloom.
Here's a fun recipe to get you started with dandelion blossoms. These can be sprinkled over a pasta dish to give it something extra, or try adding them to your scrambled eggs at breakfast time! You can also just eat them as they are, as a nice side dish:
SAUTED DANDELION BLOOMS
1 cup of flour
Dash of salt
Dash of pepper
1/2 teaspoon each of thyme, marjoram, sage, paprika
2 dozen large, fresh dandelion blossoms, freshly rinsed and still damp
Cooking oil
Mix flour and all seasonings together in a shallow bowl. Coat the bottom of a fry pan with oil and heat to a medium temperature. It is ready when a bit of flour sizzles up when dropped in. Coat the damp dandelions in the flour mixture, and fry in the oil until golden brown. Turn them as necessary to brown all sides. Remove blossoms from pan and set to drain on paper towels, or use paper bags as I do to soak up the excess oil. Add more oil as needed to complete cooking all blossoms. These taste best when served fresh and hot.
It is said that dandelion wine stimulates digestion, and helps relieve tensions. It's also fun to make! There are a lot of recipes for dandelion wine, but this is the one I like the best:
DANDELION WINE
4 quarts of dandelion flowers - remove all green portions
4 quarts of sugar
4 quarts of boiling water
Juice from 2 lemons
Juice from 1 orange
1 cake of yeast
Put the flowers in a large jar or crock. Add the sugar. Pour boiling water over all. Once the mixture has cooled down to warm, add lemon and orange juice. Crumble the yeast and add. Stir.
Place a loose cover over top, and leave alone for a full 24 hours. Strain the mixture (cheesecloth works well), and put the liquid back into the jar or crock. Again, cover loosely and leave it alone for about 3 days. Strain the mix one more time, return the liquid to the container, and leave it to ferment. When the fermenting action stops, pour into bottles. Let rest for at least 4 months before using. This recipe should make a little over a gallon of wine.
Leaves
Pick young, tender leaves to use fresh in salads or as a cooked green vegetable. They will be less bitter in the early spring before they flower, and in late fall when they have finished, but are safe to use at any time. Dandelions do tend towards a slightly bitter taste, which is natural for them. If this bothers you but you would still like to enjoy them, try combining them with vinagrette dressings, or serving with other foods such as meats, sauces, or cheese to help mellow the flavor. Or try buttering slices of bread and layering on dandelion greens for a quick, simple sandwich. The bread and butter does mellow the taste!
Roots
Wait until late in the fall to harvest dandelion roots, as this is when they will be the biggest. Scrub the dirt off the roots, but don't peel them. Let them dry for a few days (in the sun if you can), then lightly roast them at about 250 degrees for 3-4 hours or until they are dry and brown, and start to smell like coffee. Grind them up with mortar and pestle (or a coffee bean grinder, which is my method) and you'll have an interesting 'instant coffee' substitute.
A word about foraging for dandelion roots - they will absorb whatever chemicals and minerals are present in the soil they grow in. They will also suck up pesticides and pollutants if they are growing in contaminated areas. Stay well back from roadsides and other questionable areas. If you get some really, really big roots, they can be grated and added to salads or cooked dishes if you wish! Try experimenting to find out what you and your family enjoy.
Recommended Reading...
Dandelion Medicine:
Remedies and Recipes to Detoxify, Nourish, Stimulate
Learn how to cook delicious dishes with dandelions, and improve your health by adding them to your diet. You'll also learn how to make teas, tinctures, moisturizers, and more from this easy to obtain flower.
And then from: http://www.hort.wisc.edu/mastergardener/Features/weeds/dandelion/dandelion.htm
Spring is really here – the dandelions are in bloom. This ubiquitous yellow flower seems to spring up overnight to create a cheerful floral display followed by billowy seed heads floating on long stalks above the ground. The word "dandelion" means "lion's tooth," probably a reference to its jagged leaves. Even though it's originally from Europe, I rather like this tongue-in-cheek description of it's origin: "The dandelion has no origin; rather, its seeds came into existence at the Big Bang and dispersed through all the dimensions of spacetime, like background radiation and logic."
Taxaracum officinale, a common plant of grassland and cultivated ground, is found in all parts of the Northern Hemisphere thru USDA Zone 3. Depending on your perspective, dandelion is either a weed or wild vegetable that is more nutritious than broccoli and spinach. Though never cultivated as vegetables in Europe, they were brought to market in England in the 19th century when lettuce and endive were scarce. And dandelions appear on the menu in some locations. In Catalonia pheasant or duck is often prepared with dandelions in the fall (el faisà o l'ànec amb queixals de vella) and in Macedonia Radíkia Me Rízi Tis Kyrías Agápis is a dish of dandelion and chicory cooked with rice and pine nuts.
The flowers are utilized by bees and other pollinators (insects can see UV light which we can't: see how insects see a dandelion flower), and the rosette of leaves can be a food plant for the caterpillars of some butterfly and moth species.
Cultivation!!!
Most people are less than enchanted with dandelions – particularly when they're more numerous than the grass in a home lawn. But this plant is actually cultivated in some places, and used for both food and herbal remedies. Dandelion is amongst the hardiest of perennials, and will grow just about anywhere, regardless of soil conditions, but rich soil will improve its growth. They withstand frost and freezes and tolerate crowding. Heat and insufficient moisture will cause the leaves to get bitter, but it won't kill the plant.
Medicinal Value
If you believe herbal medicine reports, dandelion is a virtual pharamcological wonder with properties to cure everything from acne to yeast infections. The latex-containing sap is a styptic and combats acne, boils, diabetes, eczema and warts, while preparations of the leaves or roots are purported to be a non-potassium depleting diuretic (supposedly as effective as Lasix®) useful for treating fluid retention, cystitis, nephritis, and hepatitis, and obstructions of the bladder, gall bladder, kidney, pancreas and spleen obstructions, as well as for snakebites, colon cleansing, nonspecific heart distress, and cooling energy (to "cool out excess liver functions"). Plus it protects against cirrhosis of the liver and cancer! Some caution is recommended: due to high potassium content those with diabetes mellitus, kidney problems or taking ACE inhibitors should not take this herb. Also, some people may be allergic to dandelions. If you're allergic to latex you should also avoid handling fresh dandelions because of the latex in sap.
Eating Dandelions
Nearly all parts of this plant can be eaten. Regardless of which part you intend to eat, make sure the dandelions have not been treated with chemicals and wash them thoroughly to remove all soil and insects from the underside of the leaves or roots. The leaves, which are are high in calcium, potassium, and iron, are best when they are young and tender, and are most flavorful in early spring before the first flower buds appear. They can be consumed fresh or cooked in boiling water for 10 minutes to take away some of the bitterness (especially leaves from mature plants). Or dress the greens with lemon to reduce the bitterness. The slightly bitter young dandelion leaves make a good substitute for chicory, arugula, escarole or curly endive or for cooked spinach.
The roots can be eaten as a vegetable with a turnip-like flavor if dug in early spring. The outer skin is very bitter, so be sure to peel them first. Boil, then drain, then cook and season the roots as you would carrots. Dried and roasted 2 year old roots can be used as a caffeine-free coffee substitute. Be cautious of ingesting too many roots as they are reported to be both a diuretic and a laxative.
Blossoms, too, can be eaten fresh, and are sweetest when picked early in the season. They should be used immediately after picking because the flowers will close up quickly. The flowers can also be used to make wine, tea or jelly, or young buds can be boiled, pickled, sautéed, or cooked in fritters. Or try them in the following recipes:
Dandelion Salad
1 Tbsp vegetable oil
1 tsp cider vinegar or lemon juice
2 cups young dandelion leaves
1/4 cup sliced green onions
2 hard-cooked eggs, sliced
1/2 cup grapefruit sections
dandelion blossoms, optional
In a small bowl combine oil and vinegar. Combine the dandelion leaves and onions; add dressing, and toss to coat. Arrange on two salad plates and top with eggs and fruit. Garnish with blossoms if desired.
Dandelion Jelly
2 cups dandelion blossoms
1 quart water
1 package (1.75 ounces) powdered fruit pectin
5½ cups sugar
2 Tbsp orange extract
4 to 6 drops green food coloring, optional
In a saucepan, bring dandelion blossoms and water to a boil; boil for 4 minutes. Drain through damp cheesecloth, reserving 3 cups liquid and discard the flowers. In a large kettle, combine dandelion liquid and pectin; stir well. Bring to a full rolling boil over high heat, stirring constantly. Add sugar, and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remover from heat and add extract and food coloring if desired. Skim off foam. Pour the hot liquid into hot sterilized jars, leaving ¼ inch headspace. Put on lids and process in a boiling water bath for 5 minutes. Makes about 6 half pints.
Dandelion Omelet
¼ cup unopened dandelion buds
¼ cup chopped sweet red pepper
2 Tbsp butter, divided
4 eggs
½ tsp water
½ cup shredded cheddar cheese
salt & pepper to taste
dandelion blossoms, optional
In a 6-inch nonstick skillet, sauté dandelion buds and red pepper in 1 Tbsp butter over medium heat for 3 minutes. Remove and set aside. In the same skillet, melt remaining butter. In a small bowl beat eggs, water, and salt & pepper if desired. Pour half of the mixture into the skillet and cook over medium heat. As eggs set, lift edges, letting uncooked portion run underneath. When the eggs are cooked, sprinkle with half of the cheese. Spoon half of the dandelion mixture over one half of the eggs; fold omelet in half. Garnish with dandelion blossoms if desired. Repeat procedure for remaining eggs, cheese and dandelion mixture. Makes 2 servings.
Controlling Dandelions
No matter how many dandelion leaves and flowers you pick to eat early in the season, this probably won't be sufficient to control their spread in your yard. Dandelions are generally only a problem in lawns that are not growing vigorously enough to out-compete the weeds. The first step in dandelion control is to create a thick, healthy lawn that will prevent dandelions (and other weeds) from getting started in the first place. Perhaps your lawn needs more fertilizer, or the soil is too compacted, or you have not been mowing the grass at the proper height.
If you only have a few dandelions, mechanical control may be the best option. Use a digging stick or other garden tool that can be inserted into the ground along the dandelion root to pop the dandelion and at least 2-3" of its root out of the ground. Plants will regenerate from root pieces, particularly from the top half of the root, so try to pull as much of the root out of the ground as possible.
Broadleaf weed killers, such as 2,4-D, dicamba, and MCPP, in the common "weed & feed" fertilizer mixtures will kill dandelions whenever the plants are actively growing. Spot treating individual plants that occur sporadically throughout the yard may be more effective than broadcast treatments in well managed lawns. Although late summer and early fall is the best time to control dandelions, spring applications of 2,4-D will have some effect. Dry granular formulations must be applied to wet grass and weeds; the material is only effective if it sticks to the leaves. Liquid formulations can be applied anytime, but choose a calm day so the material will not blow or drift onto other plants. Remember that broadleaf weed killers will kill many plants, not just weeds. Dicamba is absorbed through the root system of plants, so keep products containing this herbicide away from shallow-rooted trees and shrubs to prevent injury. Regardless of the product, read the label and mix and apply according to the directions.
Roundup® or other formulations of glyphosate are not the best choice for dandelion control. The chemical quickly knocks back the leaves, but doesn't kill the root. The plant that regenerates often has a group of weak stems coming back from the root, that break off easily, making it even more difficult to dig out.
– Susan Mahr, University of Wisconsin - Madison |
Lou
Citizen
Username: Flf
Post Number: 141
Registered: 8-2005
| | Posted on Wednesday, May 3, 2006 - 3:11 pm: |
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very interesting, michele. thank you for posting. |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 697
Registered: 1-2006
| | Posted on Wednesday, May 3, 2006 - 3:32 pm: |
|
Michelle, did you mean "whine anyone?"
"No matter how many dandelion leaves and flowers you pick to eat early in the season, this probably won't be sufficient to control their spread in your yard."
THAT is a cognitive reframing.
Jersey Sisyphus(at least it's not Prometheus!) |
Lou
Citizen
Username: Flf
Post Number: 143
Registered: 8-2005
| | Posted on Wednesday, May 3, 2006 - 9:47 pm: |
|
ok, i have to say I asked my polish friend and he has heard of people eating dandelions in Poland. So maybe is a northern european thing.
JB you're funny!  |
mjc
Citizen
Username: Mjc
Post Number: 1105
Registered: 10-2004
| | Posted on Thursday, May 4, 2006 - 12:55 pm: |
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Easy kid-friendly thing to do with dandelion blossoms is put them in pancakes, making what my kids called sunshine pancakes. Pick and wash the flowers (no stems), put a few on top of each pancake as the first side is cooking.
enjoy!
(sorry if this was mentioned before, have to admit I didn't read all of all the posts) |
CLK
Supporter
Username: Clkelley
Post Number: 2274
Registered: 6-2002
| | Posted on Sunday, May 7, 2006 - 3:25 pm: |
|
Dug up a bunch of dandelions today and washed the greens - couldn't figure out how to get the green part off the flower though (all the internet instructions tell you to take the green part off before you eat). When I tried to remove it, the flower fell into pieces. I threw the flowers out.
I'll be making my omelet tomorrow morning. I have this to say so far - it was a pain in the butt to get the greens clean, I think I soaked and rinsed maybe 4 times. The end result of all that washing, though, is that I have a pile of something that really looks like a vegetable. A quick nibble of a few raw greens was not unpleasant - they had a bit of a bitter bite, not unlike arugula. I think they'd do well in a salad with strong-flavored nuts, such as walnuts, and/or with a strong-flavored cheese. I made an arugula pesto last summer that was delicious and I wonder if the dandelion greens could be made into something similar. Something to consider for the next crop.
I also dug up some onion grass, but my nibble there was less rewarding. As my mother promised, it was very oniony and very hot, and had a sort of grassy after-taste. Not appealing. I threw it out. My omelet will be made with onions & garlic. |
CLK
Supporter
Username: Clkelley
Post Number: 2275
Registered: 6-2002
| | Posted on Monday, May 8, 2006 - 8:55 am: |
|
Here is my dandelion green omelet recipe - the recipe is just the filling, you're on your own vis a vis the omelet itself - mine was made with just egg whites. It was tasty - really no different from other greens I've used in omelets. There was a slight bitter bite, but it was not unpleasant.
All my sources say harvest the greens before they flower. However, I pretty much ignored this - the greens I used were from plants that had flowered. I didn't use any from flowers that had gone to seed though. Also, my yard is pretty shaded and I get hardly any direct sun, and I've also read that the greens are better if grown in the shade. There were a few in a sunny part of the lawn but the greens were sort of papery - I threw those ones out. I just used the plump dark green ones.
I have enough greens left over that I think I can make a little bit of pesto - I actually found a few recipes for dandelion greens pesto, and my gut tells me this would be a good use of the greens.
1 tsp olive oil
about 2-3 TB chopped onion
1 clove garlic, minced
about 1/4 - 1/3 cup dandelion greens, chopped
4-5 grape tomatoes, cut in half
Sprinkle of salt
1/2 to 1 oz sharp cheddar, shredded
Saute the onion & garlic in the olive oil in a nonstick pan. When softened but not browned, add the greens and sprinkle of salt. Cook a few minutes until the greens have wilted. Add the tomatoes, and continue cooking & stirring now & again until tomatoes start to collapse (just a couple minutes).
Remove to a plate. Make your omelet. Sprinkle with cheese then put greens mixture on, fold the omelet and serve.
I think a sprinkle of Tabasco in the greens mixture would work well, too. |
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