When you go out hunting for your dandelion blossoms, you will need certain tools, scissors and a 2-cup measuring cup to collect blossoms in.
Pick blossoms just before using, as the blossoms will close up quickly after cutting. Cut
Cutting Dandelion Greens | Blossoms
dandelion blossoms right under the base of the head, avoiding bitter stems. Fill a bowl with water, put blossoms in and rinse well; place on paper towels and gently pat dry.
Beat the egg, and milk in medium size bowl; add flour, pepper, onion powder, garlic salt, and savory herbs– cumin and basil. Mix well. Dip each flower head into the batter, one at a time.
Sauté flower blossom in olive oil, until golden brown. Drain on paper towels, or a clean brown paper bag. Serve hot.
Eating “Wild Greens” from your own backyard in the spring of the year is a delicacy to some and a foreign idea to others. Some people see Dandelions pop up in their yard with their fluffy yellow flowers and think it’s time for the weed killer. Think again. STOP! Don’t kill the Dandelions. If you haven’t ever eaten the sharp toothed leafy green, try it. While you are at it, eat the blossoms too!
In my next few recipe posts on The Recipe Weekly, I’m going to include “How to Cut, Clean and Cook Dandelions,” and include Recipe(s) like my family’s favorite Batter-Fried Dandelion Blossoms. This post is all about sustainable eating. Hopefully I will turn you into a wild greens eater like my family!
Have you ever thought about the “What if’s?” If so…Do you know what type of plants you can eat safely to help subsidize your food budget if it is necessary? I came across an article on the web site called The Art of Manliness; it is very interesting, great photos, and super useful information.
What if…food gets priced so high you can’t afford to buy it– but you still have yourself and a family to feed? Do you know how to forage for edible wild greens? Are you prepared for sustainable eating? The information in this article will show you how to find, cut, and prepare a wild green that is a powerhouse of nutrients! Go no further than your back yard this spring and cook-up a batch of Dandelion Greens!
Dandelions (Taraxacum officianale)
You can eat the “whole” dandelion plant—the flower, leaves, and the root. As a matter of fact, what one might discard generally as a weed and poison with herbicides, can be used and eaten like you would any other greens you are familiar with (i.e., Swiss chard, Spinach, Collards or Beet Greens).
Dandelion root is used as food, and is a culinary treat boiled, cut-up, and stir-fried in olive oil, and sprinkled with a little garlic salt. It is also used for medicinal purposes.
Dandelion roots can be washed, and used to make tea.
The fresh tender Dandelion leaves of early spring can be cut, washed, and eaten fresh in salad, or boiled, then served with butter, salt and pepper.
Dandelion Flower Blossoms can be battered up and sautéed to a crispy golden delicacy.
Usually in the spring, before anything else can be grown in our gardens, dandelions are seen popping up everywhere. It’s a sustainable edible plant, wild greens, that are not only pretty to look at– but are fun to eat! Dandelions are super healthy and nutritious for us too.
Dandelion Nutritional facts:
Nutritional facts by National Nutrient Database for Standard Reference
Release 24 Software v.Release 1.0 3/30/12
Dandelions are a slightly bitter tasting green but are chock-full of nutrients, these sharp toothed leaves offer an excellent source of calcium, vitamins A, C, E and K, as well as fiber, to name just a few. Dandelion greens are available for harvest during spring and early summer and up until fall of the year; be on the lookout in your own backyard.
Herbicides are the downside of this article…when you go out and collect dandelion greens, an organic plant that grows in nature most naturally all over lawns—be sure and get them from a clean source. Check in a neighbor’s yard, and talk with the owner to make sure the dandelion greens are “non-treated” (without herbicides).
Herbicides, (also commonly known as weed killers, are pesticides used to kill unwanted plants.)
Dandelion greens are a good source of protein; you get 2.7 grams of protein per one cup serving. That is more than in ¼ cup of pecans, which delivers– 2.5 grams per serving.
Eating just one cup of dandelion greens gives your body 187 mg of calcium; a cup of milk has (300 mg). When you eat dandelions you are getting a good portion of your bone building calcium right in your greens. For those who are lactose intolerant, getting your calcium in your greens is a real nice benefit.
Cut, wash, and eat young dandelion tender leaves (raw) in a fresh garden salad.
Dandelion greens make a wonderful addition to other garden veggies in you already have in your salad. Cooks note: the young leaves are not as bitter. Save the larger leaves for boiling or pan-frying.
These tidbits about dandelion greens are only a couple of the nutritional facts that I collected—dandelions are definitely a powerhouse of antioxidants and other nutrients as you can see in the nutritional chart I’ve included.
Many people destroy dandelions on their lawns with herbicides each year. Please start looking at dandelion greens differently…STOP! Now go grab your scissors, measuring cup, and start eating dandelions the “wild greens” that are a super nutritious food!
Honeybees & Dandelions The dandelion is one of the earliest plants that are available for human consumption in the spring as I’ve discussed previously, and it is one of the earliest plants available for an amazing insect, and one of our greatest pollinators, the honeybee.
Now, when you look upon Dandelion Greens– I hope you have a better respect for this weed, which is such a nutritious plant and an antioxidant powerhouse. Don’t take out the poison to kill this plant. If you aren’t fond of dandelions, pass them on to someone that would enjoy this delectable wild green– or leave them for the pollinators. Mow, if you must- but eat a few batches first, and save a patch for the pollinators.
Ingredients
and savory herbs– cumin and basil. Mix well. Dip each flower head into the batter, one at a time.
