Learn more about Dandelion Herbs
Dandelions are one of the world’s most nutritious foods. The leaves contain twice as much calcium as kale or spinach. As little as 3.5 ounces of raw dandelion leaves gives you a fifth of the recommended daily allowance. Dandelion leaves are also loaded with Vitamins A & C, phosphorous, potassium and magnesium.
There are a few other plants out there that resembles the dandelion. So to make sure you have the right plant, be sure the leaves are completely smooth with out any hairs and that each flower is attached to one stalk (as opposed to many flowers coming from one stalk).
2-4 crushed cloves of garlic
1/2 cup cold pressed olive oil
2-3 cups freshly picked young dandelion leaves
1/s cup freshly grated parmasan cheese
Dash of Sea Salt
Squirt of lemon juice (optional)
1/4 cup ground nuts (walnuts or pine nuts)
Place oil, garlic and salt in the blender along with half of the dandelion leaves. Blend well and then add the other half of the leaves. When finished blending it should be of a good consistancy and a little runny still. Pour into a bowl and add the desired amount of parmesan cheese, ground nuts and lemon juice. We love this pesto as a dip, on bread, pasta, salmon or even a couple tablespoons with our scrambled eggs.
Pinch of Sea Salt
2 T oilive oil or butter
2 cloves garlic
Bunch of dandelion greens
Squirt of lemon
Begin by sauteing the oinion and salt in olive oil or butter until it has turned a rich brown color (caramelized). Add the garlic and saute for a minute more. Add the dandelion greens and saute until wilted and then add a squirt of lemon juice.
We use this base recipe in quiche, tacos or simply rolled up in a large kale, chard or lettuce leaf. It’s delicious!
Dandelion or Red Clover Fritters
1/3 cup flour
1/3 cup milk
One tsp. baking powder
1/3 cup corn meal
Dash of sea salt
one T honey (or to taste)
cinnamon, cloves, cardamom, nutmeg to taste
Thyme, rosemary, oregano or other savory herbs to taste
Mix the dry ingredients together and then add eggs. Mix well. Add the sweet or savory ingredients, whichever you prefer. Dip the flower blossoms into the mix and fry in hot oil until golden.
Pickled Dandelion Flower Buds
Harvest the flower buds when the are still tightly closed-before they have ever opened.
1/2 cup onions
Three Tbsp fresh minced ginger
4-5 garlic cloves
1 cup Dandelion Flower Buds
Apple Cider Vinegar
Rince the flower buds well and place them into a pint jar with the onions, garlic and ginger. Fill halfway with the apple cider vingar and then halfway with the tamari. Cover with a plastic lid or a metal lid with a plastic buffer. (Vinegar will corrode the metal lid.) Let sit for three weeks in the fridge and then enjoy on salads, as a snack or on tuna fish sandwiches.
Dandelion Flower Wine
3 qts dandelion flowers
1 lb white raisins-chopped
1 gallon water
3 lbs granulated sugar
yeast and nutrient
Pick the flowers just before starting, so they are fresh. You can pinch the bottom bracts off of the flower head to discourage any bitterness. I have done it with and without, both with good results. Put the flowers in a large bowl. Set aside 1 pint of the water and bring the remainder to a boil. Pour the boiling water over the dandelion flowers and cover tightly with cloth or plastic wrap. Leave for two days, stirring twice daily. Do not exceed this time. Pour flowers and water into a large pot and bring to a low boil. Add the sugar and the peels (peel thinly and avoid any of the white pitch) of the lemons and orange. Boil for one hour, then pour into a crock or plastic pail. Add the juice and pulp of the lemons and orange. Allow to stand until cool (70-75 defrees F.) Add the yeast and yeast nutrient, cover, and put in a warm place for three days. Strain and pour into a secondary fermentation vessel (bottle or jug). Add the raisins and fit a fermentation trap to the vessel. Leave until fermentation ceases completely, then rack and add the reserved pint of water and whatever else is required to top up. Refit the airlock and set aside until clear. Rack and bottle. This wine must age six months in the bottle before tasting, but will improve remarkably if allowed one year.
Collect dandelion roots after they have gone to seed or before they flower. Wash well, and then cut into small pieces. At this point you can dry them well and store them for later roasting or you can roast them in a cast iron until they turn brown and have a pleasant odor. Once roasted, I place a couple of tablespoons of rosted root in 8 oz of water, boil for seven minutes, add cream and enjoy.
Dandelion Flower Cookies
One stick of butter
1/2 cup honey
1 tsp. Vanilla
1 cup whole wheat pastry flour
1 cup regular oats
1/2 cup dandelion flowers
Preheat oven to 375. Melt butter and oil on low heat. Set aside to cool slightly. Remove all of the green stems and bracts from the dandelion flowers, set aside. Mix together the dry ingredients in a medium bowl, set aside. Mix the dandelion flower petals into the honey and butter mixture. Add the eggs and vanilla and stir well. Add the wet mixture to the dry mixture and stir well. Drop by tablespoon onto a greased cookie sheet. Bake for 12 minutes or until golden brown on the edges.
Kali S Winters
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