Dandelion: Forage, Prepare and Learn to Love The Common Weed

Dandelion is a wicked nutritious plant that has both nutritious and healing value. These wild plants are amazing and healthy, AND FREE because they can be foraged from clean, natural spaces. Dandelion flowers, roots and greens are consumable. These "weeds" contain many valuable vitamins, iron, folate, magnesium and a whole lot more.

These common weeds can be easily identified by their iconic fluffy yellow flowers, but also by their jagged, blade like leaves. Once you make a few meals with them you will also be in love with this free, wholesome ingredient.

If you can find rocky, or soil areas of your yard that are not driving paths, you can appreciate the easiest harvesting of greens, root and flowers. All you have to do is work your fingers under the greens, down towards the root. Pinch, and twist and the entire plant comes up in one twisting movement. You can use a garden spade to dig down around large roots or plants but if you do it a few times, you can usually learn the motion, and if not? Move on to another group of weeds and try again. Open fields and grassy yards are also great spaces to pick these weeds from. 

Remove the root with a paring knife and wash them separately. I air dry mine in wire baskets near a window. Once dried the roots can be roasted and made into teas , you can make tinctures or salves with it as well.

If you have a salad spinner, place your  dandelions into the bowl with the strainer. The entire plant is edible including stems. Fill with cold water and agitate your dandelions and greens in the water. Allow the dirt to settle. Repeat this process until you no longer have dirt in the water. Spin your greens to dry and you are ready for your favorite dandelion recipes. I separate flowers from greens before cooking. If you do not have a salad spinner, a bowl of cold water can be used but you will have to shake dry your greens or use kitchen paper. Dandelions are genuinely sturdy plants, cold water helps to keep greens crisp until you are ready for them. 

The flowers and buds can be sautee'd or used in baked goods.  Fluffy yellow flowers end up being not unlike zucchini when baked into a muffin and sautee'd it could make a knock off zucchini blossom quesadilla. The closed flower buds are also fairly zucchini like, they can be sautee'd, used for baked goods or even pickled. Flowers also can be made into dandelion wine or it can infuse oils for salves.

The greens are especially good braised or sauteed, they can be eaten in salads or used to make dressings similar to chimichurri or pesto. Dandelion greens can be used in pretty much any recipe in place of spinach or various other types of greens. Most often I pick greens only unless I have special plans for a baked good or braised dish. 

Before you forage for anything it is advised that you research common plants that can be mistaken and potential health risks of misidentifying what you are picking.

Please Note, you should NEVER pick dandelions and their greens in common public spaces. Those greens are most definitely covered in poisons. Always pick in your own space or wild spaces that are surely untouched. Also make sure you save some flowers for the bees. Dandelions are first sources of nourishment for our pollenator pals.