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Food Preparation Instructions

Most of us think of the Dandelion as a weed in our yard, but when you get right down to it, it is an herb. It is an herb because of its culinary and medicinal uses.

The root is roasted and brewed as a coffee substitute and is also used as an ingredient in the making of root beer. Raw roots are good sliced in salads along with the small young green leaves and the flowers. Cooked roots with other vegetables make a delicious side dish. The flowers are beautiful and tasty in salads along with pansys and other edible flowers.

When picking your own Dandelions, be sure no pesticides have been used and wash them well. The taproot is white on the inside and dark brown on the outside and grows up to 6 inches long. Dandelion is a natural dye and turns fabric a deep magenta when the whole plant is used. Dandelions emerge after the early spring frost has ended. Their leaves are best when picked when they are new and small. If they are larger leaves, you can eliminate the bitterness by soaking them in water over night.

The root is known to have an anti inflammatory effect. Like the leaves, the younger root has more nutritional value then an older root. The leaves contain protein, fiber, calcium, phosphorus, iron, potassium, thiamine, riboflavin, vitamin C, and are high in vitamin A. The dried leaf is high in potassium. In fact the Dandelion is higher in nutritional value than broccoli and spinach.

If you can gather enough Dandelion flowers in a single morning you can make Dandelion Honey.

DANDELION HONEY

4 cups dandelion petals

4 cups water

3 slices lemon 1 1/2 inch thick

2 inches of vanilla bean, cut in half lengthwise

4 cups sugar

Pick the dandelions in full sunshine. Pull off all the dandelion petals and put them in a stock pot with the water, lemon slices and vanilla bean halves. Simmer for about 30 minutes. Turn off heat and let the mixture sit for 5 to 6 hours. Strain out the petals, lemon and vanilla bean pieces from the juice. Return the juice to the pot and bring to a simmer. Slowly add the sugar and simmer until desired thickness (takes about 4 hours).