Creating harmony, simplicity and peace in the landscape......

"Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help.

Gardening is an instrument of grace. "

May Sarton
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Monday, April 16, 2012

The Amazing Dandelion - Harvesting and Cooking Nutritious Greens in Spring


The dreaded Dandelion (Taraxacum officinale), for which we spend tremendous amounts of weed killer money to eradicate, has been prized over the years for its medicinal and nutritious properties. In fact, dandelion roots, flowers and "dandelion greens" (leaves) are all edible!

• Dandelion roots can be roasted as a coffee-substitute, or boiled and stir-fried as a cooked vegetable.

• Dandelion flowers can be made into a wine.



• Dandelion greens can be boiled, as you would spinach, and served as a vegetable or can be inserted in sandwiches or used as a salad green (it has a little "bite.")

 Dandelion greens are high in vitamins A and C, and iron!  The French even  have a well-known soup called creme de pissenlits (cream of dandelion soup), which is easy to make.
Read more: http://www.care2.com/greenliving/eating-dandelions.html 

 from Embracing My Health blog

Harvesting the greens (the leaves)  is the most popular way to eat Dandelions. The best time to harvest the greens is in early spring, before the flowers appear, when they are the tenderest and least bitter. Boiling them or stir frying them will further reduce their bitterness.




So why pay pay extra to purchase foods with similar (or even inferior) nutritional value, when you have a free source of leafy greens in your neighborhood? 
 
 Dandelions are a rich source of vitamins A, B complex, C, and D, as well as minerals such as iron, potassium, and zinc. And in traditional medicine, dandelion roots and leaves were used to treat liver problems. Native Americans used dandelion decoctions (liquid made by boiling down the herb in water) to treat kidney disease, swelling, skin problems, heartburn, and stomach upset.
 
 
 

My musings:  It makes sense that, at the end of winter, when our ancestors were probably hungry and vitamin deficient, that Nature would see to it that they had a great source of vitamins proliferating all around them! No one had to seed them or turn over the soil...the Dandelions appeared just for the picking! and today we spend so much money just to make them go away....something is wrong here....

Just make sure to avoid harvesting near roads, since road salt and/or toxins may be present. Likewise, you obviously shouldn't harvest from a lawn where herbicides have been used.

Here is a great medical reference book for all health practitioners:



 
 
 
 
 
 
 
 
 
 
 
 
 
 

7 comments:

  1. My Italian family eats dandelions in salad with olive oil, a little vinegar and salt...so good for you...since we are going non-chemical, I hope to harvest some of mine...unfortunately they are in flower so will look for the younger ones who will continue to appear...great post!!

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  2. Yum..I picked some today ..I'll put them in my salad right now!

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  3. Have had dandelion wine before... might I say that it was mighty strong!!!

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  4. I have never tasted dandelion wine - I would like to, though....

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  5. The fact is that edible wild plants are generally safer and often more nutritious than commercially grown counterparts, if you are sure of identification and collection of the region, which has been chemically sprayed.

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  6. I reposted this because spring is again upon us and I think this info is so important.....

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  7. I picked some today, leaves that is, from my garden, I use them as an early salad leaf and they also go well in a quiche... nice to see someone else recomending them,
    thank you!
    http://sylvansomethings.blogspot.co.uk/

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