We all have them – so why not EAT them? Dandelions, that is! With tough times for many, we have this FREE, nutrient-packed food right in our yards and fields, so let’s make the most of it!
Dandelions are bioaccumulators, meaning their deep tap root pulls minerals and nutrients from the subsoil that many other plants can’t access. As the tap root grows, it also helps break up compacted soils – a benefit any gardener can appreciate.
When it comes to food, dandelions can pass along all those collected nutrients to us. And there are numerous ways to enjoy them!
The young spring greens are delicious in salads and can even be found on restaurant menus. In many Asian cultures, they’re considered a delicacy, and you can sometimes find them at farmers' markets or even purchase dandelion seeds from certain mail-order seed companies.
As the greens mature, they can become bitter, but they make a fantastic sauté with butter, onion, and bacon (because, let’s face it, everything is better with bacon).
The root also holds value. When dried and ground, it makes an excellent coffee substitute. This caffeine-free, acid-free version is a great choice for those with dietary restrictions.
For those who enjoy something sweet, dandelion jelly is made from the flowers, resulting in a lovely sunny yellow treat that’s sure to lift your spirits during the winter months.
And that’s just the beginning – there are so many other possibilities! Dandelion wine, dandelion sandwiches, medicinal uses, dandelion beer... even dandelion mushroom calzone! (Check out the recipe here: Mother Earth News - Dandelion Recipes).
Instead of trying to eradicate these plants, we should embrace them and find more ways to enjoy them. Spread the word to your friends!
Remember, when foraging, always do your research. Make sure the area you’re collecting from hasn’t been treated with pesticides.
