RECIPES: More Dandelions Cooking Tips!! (HERBS, FORAGE, REMEDIES)

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More Cooking Tips!!

Most of us are told that dandelions are edible when they are at their

bitterest --when they are in flower like they are now. We taste a leaf,

shrink back in horror, and never try them again. In truth, they are no

more bitter than their relatives endive and chicory, and are so

nutritious and health-promoting that it is worth learning to serve

dandelions with foods that mask the bitterness.

Here are some more tips...

For the Leaves

Gather them when they are young, in the spring before the flower buds

appear. After they have finished flowering, cut them back to the top of

the roots, and harvest the young greens which come back all the way into

November. They will be just as good as spring greens.

Dandelions growing in the shade are bigger and less bitter than

dandelions growing in full sun. Harvest there whenever possible and

plant dandelions under pole beans, tomatoes and other tall crops which

will shade them.

Dandelions for sale in supermarkets most of the year are Italian

Dandelions, which really are blue-flowered chicories, not true

dandelions. They have the same healthful properties, but are coarser and

more bitter.

Until you get used to it, you can mask the bitterness by serving

dandelions between slices of bread, with sweet and sour or raspberry

vinaigrette dressing, with meats, cheeses, pasta, seasoned tomato

sauces, and fruits.

For the flowers

The flowers, separated from their bitter green bases, are sweet to the

taste. Different recipes call for everything from the unopened buds

through fully-opened flowers. Make sure you are getting flowers at the

stage required by the recipe for the best results. If getting

fully-opened flowers for dandyburgers, muffins, cookies, omelets,

waffles, jelly or wine, gather them early in the morning when they are

still closed. They are easier to process.

To get rid of the green base, hold the flower between your thumb and

forefinger. Pinch hard at the base, while moving thumb and forefinger in

a twisting motion. This will immediately loosen the yellow flowers from

the green base, especially if they are freshly picked. Using this

method, you can easily prepare a cup of flowers in five to six minutes.

For the Roots

Dandelion roots are so nutritious and health promoting because they are

the winter storehouse for all the nutrients gathered and produced by the

plant. Hence, dandelion roots are best gathered from October through March.

The roots are very efficient miners of all the minerals available in the

soil. They are not discriminating. If they are present, the roots will

suck up lead, mercury, and other minerals, as well as pesticides, in

proportion to the amount that is present in the soil or air. Studies

have shown that it is safe to collect dandelions 75 feet from the road,

or behind a structure like a house or barn which blocks airborne

pollutants from getting to them. Dig deep. Get long roots. These can be

grated into salads or stir-fries as the Asians do, or roasted and made

into a coffee substitute.

For a delightful beverage, air-dry the roots for several days uncut.

Then cut the dried roots into one-inch sections, and roast on a cookie

sheet at 250 degrees for 2 to 4 hours, turning regularly so that they

brown evenly, until the odor coming from the oven smells like coffee.

Grind as needed, and use as you would coffee.

For more information, get a copy of " The Dandelion Celebration: A Guide

to Unexpected Cuisine " . It contains a chapter on health benefits, one on

masking the bitterness, and 45 recipes for the greens, 25 for flowers

and 5 for the roots.

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