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Loading...Celebrate Dandelions!
- a Care2 favorite by Annie B. Bond
- 107 comments
Of all the herb-to-weed stories, dandelion’s is by far the most dramatic. This remarkable herb was considered a necessity of life until recently. As a food, beverage stock, medicine, and dietary supplement, dandelion is unrivalled in the plant kingdom. Indeed, no other genus has stepped forward to fill the vacuum in the century and a half since dandelion’s fall. Thriving in all but the most extreme climates, with versatile reproductive capabilities that ensure survival, dandelion is everything humanity could wish for in a crop.
From healer of the sick and feeder of the hungry, dandelion has been reduced to that blackest of suburban blackguards, an invader of lawns. Too bad. Its wine is known to taste like “distilled sunshine!” Here are some dandelion recipes to inspire you to save and savor your dandelions:
Dandelion Appetizers
A healing plate of either of these recipes, served with toothpicks or just eaten with the fingers, is a real crowd-pleaser. The blossom should be as fresh as possible, with all traces of the bitter, milk-oozing stem removed. (The green calyx is less problematic and holds the flower together.) Rinse the flowers just before cooking and shake off the excess water.
Sauteed Dandelions
MAKES ABOUT TWO DOZEN
1 cup flour
¼ teaspoon black pepper
½ teaspoon each thyme, marjoram, sage, and paprika
Salt to taste
24 dandelion blossoms
3 tablespoons oil
Thoroughly blend the dry ingredients and spread the mixture on a dinner plate. Place the plate and the blossoms near the stove.
Swirl the oil into a frying pan and heat over medium heat, until a pinch of flour sizzles and browns.
Use a fork to roll five or six dandelion blossoms in the flour mixture. (They should be dewy from rinsing, but not wet.) Then drop them into the hot oil. Saute lightly until golden, generally a minute or so.
Turn the fried blossoms onto newspapers or paper towels and pop them into a warm oven.
Repeat with the rest of the blossoms, replenishing the oil as necessary. Serve hot.
Southwestern Style Dandelion Poppers
MAKES ABOUT TWO DOZEN
½ cup cornmeal
¼ cup flour
3 tablespoons grated Parmesan cheese
¼ teaspoon each ground cayenne pepper and chili powder
Salt to taste
1 egg, beaten
24 dandelion blossoms
3 tablespoons oil
Lime juice
Mix the dry ingredients thoroughly and spread the mixture on a dinner plate. Place the beaten egg in a shallow bowl, then place the egg, the plate with the cornmeal mixture, and the blossoms near the stove.
Swirl the oil into a frying pan and heat over medium heat, until a pinch of flour sizzles and browns.
Use a fork to roll five or six dandelion blossoms in the egg, then in the cornmeal mixture, and drop them into the hot oil. Fry the blossoms until crisp and golden, generally a minute or so.
Turn the fried blossoms onto newspapers or paper towels and pop them into a warm oven.
Repeat with the rest of the blossoms, replenishing the oil as necessary.
Sprinkle lime juice over the fried blossoms and serve hot.
Read more: Nature, Lawns & Gardens
Adapted from “The Neighborhood Forager,” by Robert K. Henderson (Chelsea Green Publishing, 2000). Copyright (c) 2000 by Robert K. Henderson. Reprinted by permission of Chelsea Green Publishing.
Adapted from “The Neighborhood Forager,” by Robert K. Henderson (Chelsea Green Publishing, 2000).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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people are talking
Cute little fur ball!
Thanks
I have referenced a fiber chart that has been very helpful to me. You can find it on Puristat.com. …
that's wonderful. ty.
Thank you for sharing - amazing. On the other hand - Are you kidding me - the statue of Buddha a …
107 comments
+ add your ownThank you for sharing.
wow... might give it a try
Thanks for the great recipes! I just finished reading another article on here about dandelions...how apropos!
thanks! Cant wait to try! i sure hope i like dandlions as much as my guinea pigs and tortoise do.
Those are such wonderful ideas! I agree dandilions are not given the credit they deserve. I am pro-dandilion, anyone else?
I used to blow them when I was a young girl, just so we could find out what time it was...so silly...my rabbit loves them..
Thanks... a friend makes coffee from the dandelion roots
No longer just a week
Several of you asked re. Dandelion wine, and while there may be many recipes out there, here's a few good ones! Let us know how it turns out!
http://winemaking.jackkeller.net/dandelio.asp
I used to have the recipe for the wine... but have not been able to find it... any help?
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