Many wild plants and “weeds” are some of the most nutrient-dense greens you can eat. It is only in the past 100 or so years, as our food system became more and more industrialized, that wild superfoods dropped out of our diet. So I try to include them in mine when I can.
This past spring I enjoyed Stinging Nettle Paté, made from the weeds in my garden. Last month, some wild arugula graced my salad bowl—another delicious and nutritious garden weed. This month my CSA box had two bunches of dandelion greens which are very easy to grow, medicinal, and very, very good for you.
The dandelion is so much more than a bothersome weed in your lawn. Throughout history, it has been known as food, medicine and drink. Once known in France as Dent de Lion (lion’s tooth), the dandelion (Taraxacum officinale) is mostly now known as a weed. Yet, at one time, the dandelion was so prized as a medicinal plant that it was brought to America by settlers looking to tame the new world.
Dandelions are rich in calcium, iron, magnesium, and essential B vitamins. For the forager, there is not a part of the dandelion that will go to waste. In the very early spring, before the flower buds have begun pushing up from the crown, dandelion greens make a very special addition to meals, either raw in a salad or cooked, like spinach.
Once the flowers begin to bloom and the leaves become bitter, you can pick the flowers for eating or winemaking (recipe below). The flowers can be added fresh to salads and sautéed or steamed with other vegetables.
It is important to harvest wild dandelions in a natural setting, such as a field, in order to avoid pesticide and lawn fertilizer exposure. Alternatively, you can sow seeds in your garden. There are many gourmet varieties of dandelion seed available through heirloom and specialty seed catalogs.
It’s best to pick dandelion greens (and all greens) in the morning when the sun is not strong. Greens tend to wilt if the sun is too intense. Select a clump with new leaves and make sure to harvest before there are flower buds. Tender spring (and fall in warm states) green leaves are sweet; older leaves and leaves growing with flowers are bitter.
Dandelion is also a medicinal plant. The modern French name for dandelion is pissenlit, which pretty much means “wet the bed.” That is because the leaves can be a mild diuretic, helping your body remove excess water. Don’t over do it and you will be fine.
Dandelion Salad with Warm Pecan Vinaigrette
Adapted from The Gourmet Cookbook
- 2 bunches dandelion greens, tough stems discarded
- 3 Tbsp. extra virgin olive oil
- 4 stalks green garlic or 3 cloves garlic, finely chopped
- 1/4 cup pecans, coarsely chopped
- 1.5 Tbsp. balsamic vinegar
- 1 tsp. sea salt
- 1/4 tsp. pepper
- Cut top 5 inches from greens and transfer to a large heatproof serving bowl.
- Cut remaining greens into 3/4 inch slices and add to bowl.
- Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden.
- Stir in vinegar, salt, and pepper.
- Pour hot vinaigrette over greens and toss to combine.
- Enjoy!
Dandelion Wine
Makes about 4 quarts
Dandelion wine does not require any special equipment to make. Just dandelions, some sugar and yeast, oranges and lemons, and pots to boil water in. This recipe uses cloves, which I think give it a nice touch. If you have lots of dandelions around, give it a try!
- 1 package dried wine or brewer’s yeast
- 1/4 cup warm water
- 2 quarts dandelion blossoms
- 4 quarts water
- 1 cup orange juice
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh lime juice
- 8 whole cloves
- 1/2 tsp. powdered ginger
- 3 Tbsp. coarsely chopped orange peel
- 1 Tbsp. coarsely chopped lemon peel
- 6 cups Rapadura or whole cane sugar
- Dissolve the yeast in the warm water. Set aside.
- Wash the dandelion blossoms well, making sure to separate the flower petals from the base of the blooms (sepals).
- Put the flowers in the water with the orange, lemon and lime juices.
- Add the cloves, ginger, orange and lemon peel, and sugar.
- Bring to a boil and continue to boil for an hour, stirring occasionally.
- Strain through filter paper (coffee filters work great). Cool.
- While still warm (but not hot to touch), stir in the yeast.
- Let stand overnight and pour into bottles.
- Allow uncorked bottles to set in a darkened place for three weeks. Then cork and store bottles in a cool place.
- Best if allowed to age the wine at least 3 months, longer is better.
- Enjoy on a warm summer night or anytime you need a taste of summer.
This post is part of Real Food Wednesdays hosted by Cheeseslave!
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