We know that all plants are edible once. Dandelions are part of a large group of plants in the Aster family. It includes familiar species like daisies, marigolds, and coneflowers. We bring up this topic and its role in allergies. There are documented cases of contact dermatitis from the latex in stems of dandelions. It acts as a deterrent against pests and also helps the plants heal from injuries. Dandelions are an amazingly versatile plant when it comes to the array of things with which you can do with it.
As we discussed earlier, dandelions are highly nutritious. They have a slightly bitter taste, not unlike arugula. They make a fun addition to a salad of mixed greens with varying flavor profiles. We think that the toothed appearance of the leaves makes them attractive from a plating perspective, too. You can use them in place of other greens in just about any recipe calling for delicate, leafy vegetables. You can also saute them with some olive oil and garlic. Handle them as you would spinach.
The leaves are thin and will wilt quickly when heated. Dandelion greens are tasty in soups, casseroles, and any recipe where you want to add a splash of color. You can cook the flowers, too. One of our favorite ways to enjoy them is to batter and fry them. You can dip them in eggs and dredge them in a flour-breadcrumb mixture and cook them until they turn golden brown.
We like to add some spices to the breading such as thyme, rosemary, and white pepper. Serve them hot with your fave dipping sauce. If you have a yard full of plants, you can make dandelion wine. Did anyone say, Ray Bradbury? In traditional Chinese medicine , dandelions are used as a diuretic and liver tonic. Romans savored their bitter leaves.
For ages savvy eaters have enjoyed every bit of the plant, from root to petal, as a culinary delight and medicine, both. And you can, too. Dandelions are the most frequently foraged plant. Probably because they are not hard to come by and are pretty easy to spot.
The plants wither very quickly and are best used on the same day they are picked, the following at the latest. And feel good that you are not only enjoying this gift from the garden but are connecting with millennia of eaters through a shared culinary delight. Try dandelions in some of these time-tested dishes:. To do that you can use your thumb and pointer finger to pinch them out in one go but you will crush the petals a bit. The petals have a bittersweet flavor.
Here are some ideas on how to use up all of those petals:. The petals of the flower are extremely versatile. Collect flower heads and then remove the petals from the heads.
These can be stored in a plastic bag in the freezer for longer keeping. Add petals to just about anything you can bake like muffins, bread, cookies or quiche. They can also be added to things like hamburgers. The amount to use varies on your personal liking. Try adding a cup of petals to the mix the next time you make muffins or burgers. This by far the most labor-intensive use of dandelion but some say its worth the effort. Collect and wash dandelion roots.
Chop or food process the roots and dry in a food dehydrator or the oven at degrees Fahrenheit until thoroughly dry. Once dry, roast them in the oven at F until they turn brown but not burnt. Dandelion blossoms add a bright floral flavor to salads.
You can also sprinkle the petals over grilled meats and vegetables as a garnish. To remove the blossoms from the flower heads, just hold the green calyx in your fingers and pinch the yellow blossoms off with a small twist or snap. Dandelion greens are also edible. The best time to harvest the leaves is when they are still young and tender, before the plant begins to flower.
Tender leaves taste great when chopped fresh into salad. As the leaves grow older they become increasingly bitter. Both young and older leaves can also be sauteed in garlic and oil for extra flavor.
0コメント