April 7, 2019
Do you consider dandelions a weed? If so, here’s some nutritional information that might encourage you to grow and harvest dandelions plants in your garden or yard.
Dandelion takes it name from the French dent de lion or “tooth of the lion.” A close look at the deeply indented leaf structure tells you why.
Both dandelion flowers and leaves are a surprising source of nutrients. Dandelion greens contain vitamin C, potassium, calcium, iron, magnesium, phosphorus, thiamin, riboflavin, beta carotene and fiber. Some consider dandelions to be a nearly perfect food.
For culinary purposes, the younger the better. Fresh dandelion flowers have a sweet honeylike taste. The greens are commonly used in salads, and the root makes a cleansing and detoxifying diuretic tea.
Dandelions are by nature a very bitter green, but there are some steps to help reduce the bitterness.
First, grow a less bitter variety such as one of the more “gourmet” types: French Dandelion a.k.a Vert de Montmagny, Ameliore a Coeur Plein Dandelion, Improved Broad Leaved Dandelion or Arlington Dandelion.
Second, harvest early. Young leaves are less bitter than more mature leaves.
Third, brine leaves before steaming. This helps remove some of the bitterness. For a short demonstration on cooking dandelion leaves, see the YouTube video featuring P. Allen Smith.
Dandelions are a perennial. After you harvest the plant it will grow back the same season, year after year.
Click here to review our dandelion salad recipe. It was a featured salad, cooked to order at our last Grow and Graze luncheon.