Here's the best dandelion recipe I've ever tried! Made it tonight in fact. (see picture above.) It tastes heavenly!
Dandelion Greens
Brush away the protective blanket of last year’s foliage and a scant layer of soil to expose dandelion crowns. Don’t bother gathering from plants that have gone to flower. Here’s why: as the energy moves up to the blossom, the greens becomes quite bitter and require blanching to be toothsome.
The flowers, however, may be used to make wine or Honey-Preserved Blossom Spread (see below). Please note: do not gather dandelions from lawns, public trails, roadsides or any chemically-tainted area.
Back home with the goods, I pick over my haul and discard extraneous leaves and grasses. I’ll sauté the crowns (and leaves) with an onion and garlic and season with a pinch of sea salt and few grinds of fresh pepper.
So, set aside any flower speech and extraneous bits. What did I actually do to the dandelion leaves?
ReplyDelete- pick them where I knew there were no chemicals used
- clean out leaves and other non dandy bits
- thoroughly rinse the leaves, and snip off bad bits
- rinse again
- start sliced onions and garlic in canola oil
- when they've softened, add the dandelion leaves
- stir now and then and cook til tender
- eat them while they're hot!