Dandelions are the current agriculture on our modest suburban yard here in Grand Rapids. And there is, of course, an abundance of them. I personally can't say I love dandelions. Mocking my yard with their
persistent yellow buds. But I can come to accept them. In fact it all
started when my good friend Rachael gave me a recipe for dandelion soup
back in high school. I don't have the exact recipe but I did manage to
find something similar:
Dandelion Soup
2 pounds (about 6 cups) dandelion greens, trimmed and washed
1 tablespoon butter or olive oil
4 cups vegetable stock
2 large leeks, white and light parts only, cleaned and sliced
1 carrot, cleaned and diced
2 1/2 cups milk
1 tablespoon Dijon mustard (optional)
Salt and pepper to taste
Dandelion buds and/or flower petals for garnish
1. If using more mature or very bitter tasting greens, blanch them in
a pot of boiling salted water, then drain and squeeze out the excess
water, chop and set aside.
2. Heat butter or oil in a large pot over medium high heat, add
greens, carrot and leeks and cook, stirring often, for 15 minutes.
3. Add stock and simmer for about 15 minutes. Reduce heat to medium
and whisk in milk, cook stirring frequently, until slightly thickened.
4. Puree mix in a tightly-covered blender until smooth, taking care
with the hot liquid. Season with salt and pepper, and add Dijon if you
like.
5. Serve in bowls and garnish with flowers or buds.
The recipe I had from Rachael called for potatoes which added to the creamier consistency and was similar to the French Vichyssoise.
I also stumbled across some health info about dandelions that then sent me
further down the rabbit hole with their history and medicinal uses.
Dandelions, amongst many other wild plants we see, were never native to
America. Hearty in nature, full of benefits, and all parts edible, they
were brought over by the pilgrims. Even before that, dandelions have
had their medicinal uses in Chinese medicine and even during the Roman
Empire.
LEAVES
The leaves can be used in salads, curries, or even dried and steeped as a tea. The leaves are packed with vitamins A, B, C and D in amounts that surpass most vegetables. It also acts as a natural diuretic and purifies the blood removing excess toxins as well as boosting liver and gallbladder functions.
I ended up drying all the dandelion leaves I gathered mostly for teas. I'll take 1 cup of boiling water to 2 teaspoons of the dried leaves steeped for 10-15 minutes. Young leaves usually make for a less bitter tea. Other uses for the leaves can range from salads, pastas, or if you love your spice, I make a mean Palak Paneer curry that would go well with some additional dandelion leaves.
FLOWERS
Many more possibilities exist with the flower heads. It makes a wonderful tea that is packed with pollen, which will boost your system if you have allergies. I've also seen recipes for dandelion wine amongst other great things. Here is a recipe I stumbled upon for
pancakes and syrup both made from dandelion flowers.
ROOTS
These roots still pack the same nutritional punch as the leaves. I was intending to roast my dandelion roots to make a coffee but I dried mine right away. Wish I had found
this in time. When roasting, you grind up the roots
first while fresh and then roast them. Oh well, maybe next time.
Could be interesting...
I'm sure there are a million more uses for dandelions, you'll find the one that works. And perhaps someday dandelions won't be such a miserable flower that plagues our lawns every spring.
