Pesky Weed or Valuable Herb?

Pesky Weed or Valuable Herb? Dandelions have surprising benefits

Story by Shannon Serpette

To some, the much-maligned dandelion has an undeserved bad reputation – it’s been used for centuries in traditional medicine and as a nutrient-dense food source. To others, dandelions are the bane of their existence, popping up in well-maintained yards and costing hundreds of dollars per year to eradicate through chemical lawn treatments.

But embracing, instead of removing, dandelions can come with some benefits. They make an excellent and free addition to your diet and are great sources of vitamins C, A, and K. They also contain other helpful vitamins and minerals, such as vitamin E, folate, iron, potassium, calcium, and more.

While dandelion greens have a distinctive bitter taste, they’re delicious if you prepare them well. If you’re allergic to dandelions, it’s best to avoid eating them, but everyone else can give them a try. You should harvest them in the spring for the most tender leaves. And if you’re picking them from your yard instead of buying them at a farmer’s market, make sure they haven’t been sprayed with pesticides.

Here are some great dandelion-based recipes for you and your family to enjoy.

Spicy Dandelion Greens

INGREDIENTS

Two teaspoons salt One pound dandelion greens, cut into three-inch pieces Two tablespoons olive oil One tablespoon butter 1/2 onion, thinly sliced 1/4 teaspoon red pepper flakes Two cloves garlic, minced One tablespoon grated

Parmesan cheese (optional)

DIRECTIONS

Soak the dandelion greens in a bowl of cold water with one teaspoon of salt for 10 minutes and then drain. Bring a large pot of water to boil with one teaspoon of salt. Cook greens until tender for about four minutes. Drain and rinse with cold water until chilled. Heat olive oil and butter in a skillet over medium heat. Add in onion and red pepper flakes and cook until onion is tender. Stir in garlic and cook for one minute. Increase heat to medium-high and add dandelion greens. Cook until the liquid has evaporated, which will take about four or five minutes. Season as you’d like, and add Parmesan cheese if desired.

Dandelion Shortbread Cookies

INGREDIENTS

1 cup butter, softened 1/2 cup sugar 1/2 to 1 cup dandelion petals (yellow parts only) Two and 1/2 cups flour One pinch of salt

DIRECTIONS

Preheat the oven to 325 degrees. Combine butter and sugar together with a mixer until light and fluffy, about 3 minutes. Add dandelion petals and beat to incorporate. Slowly add flour and salt, beating until well mixed. It will be crumbly at first, but it will start to come together. Once all the flour is added, beat on low another minute or so. Then knead gently with your hands until the dough comes together. Roll the dough and cut it out with your favorite cookie cutters. Bake cookies for about 20 to 25 minutes until they begin to brown on the bottoms and are fully cooked on the top. Remove to a cooling rack and allow to cool before eating. These are excellent when served with your favorite tea. If you like lemon, try adding one teaspoon for a fun variation.

Dandelion Pasta

INGREDIENTS

Salt 1/4 cup extra-virgin olive oil Six large cloves garlic, thinly sliced 1/4 cup pine nuts Six cups dandelion greens, trimmed and cut into one-inch lengths One tablespoon balsamic vinegar Freshly ground black pepper 12 ounces of your favorite pasta Three ounces finely grated Parmigiano-Reggiano

DIRECTIONS

Bring a large pot of well-salted water to a boil. Meanwhile, cook the oil and garlic in a large skillet over medium heat, occasionally stirring until the garlic is golden, about 3 to 5 minutes. Transfer the garlic to paper towels to drain. Add the pine nuts to the skillet and cook, stirring frequently, until golden, about 1 minute. Transfer to the paper towels with the garlic. Add the greens to the skillet and cook, stirring until wilted, which takes about 2 minutes. Stir in the vinegar and season to taste with salt and pepper. Keep warm over low heat. Boil the pasta according to package directions. Reserve one cup of the pasta cooking water and drain. Add the pasta to the skillet and toss with the greens. Add the garlic, pine nuts, and half of the cheese, and toss to combine, adding some of the pasta cooking water to moisten, if necessary. Top with the remaining cheese.

Recipes continue on page 8

Recipes continued

Dandelion Wine

INGREDIENTS

One quart of yellow dandelion blossoms (no greens), rinsed well One gallon of boiling water One .18-ounce package of wine yeast Seven cups white sugar (use six cups if you don’t want a super sweet wine) One sliced orange One sliced lemon

DIRECTIONS

Put the dandelion blossoms in boiling water and let them stand for 10 minutes. Remove and throw away the blossoms, and let the water cool to 90 degrees Fahrenheit. Add the yeast, sugar, orange slices, and lemon slices. Pour the mixture into a plastic fermenter and put on a fermentation lock. Allow the liquid to ferment in a cool area until bubbles stop, which will take 10 to 14 days. Siphon the wine off the lees (leftover yeast particles) and strain it through cheesecloth before bottling it in sterilized jars or bottles. Let it sit for a minimum of one week for best results.

Dandelion Salad

INGREDIENTS

1/2 pound torn dandelion greens 1/2 red onion, chopped Two tomatoes chopped A few Kalamata olives, chopped Feta cheese, your desired amount Salad dressing of your choice

DIRECTIONS

Wash, chop, and add the dandelion greens, red onion, and tomatoes together in a bowl. Stir in the olives, feta cheese, and top with your favorite salad dressing. Salt and pepper to taste. This is excellent with crumbled bacon over the top as well.