FORAGE

Dandy Dandelions on the Table

By Pat Friedman

Foraging is one of the most precious and long-standing methods of collecting edible plants from the wild for the purpose of recipe-making. It is critical to know precisely which foraged plants are edible vs. similar but poisonous varieties. Many people view the stalwart and misunderstood Dandelion plants as pesty weeds. But for eons, they’ve served medicinal purposes to stave of infection and disease. Thus, they were revered as a sort of “magical” plant, leading to the popular pastime of making wishes on the fluffy white seed-puffs (pappus) that blow the seeds seemingly magically into the air. Now they’re becoming more common again as a health-packed base for tea, edible petals on salad, or to be dried for later use in any kitchen.

Methods for Greens:

Wash, trim and chop the smaller, more tender leaves before soaking in salt water for 15 minutes. Makes a great addition to mixed salad, as though adding arugula or other peppery greens. For a surprising side dish to a heavy entrée, sauté the presoaked leaves in some oil with some fresh garlic, lemon juice, salt & pepper. Your guests will be delighted by this “surprise” ingredient, and will surely WISH for more.

Method for Roots:

These hardy, bitter roots require scrubbing, drying in a low 250 degree F oven, then roasted at 350 F till brown. Grind and brew as a nutrient-dense coffee alternative.

Healthy Hint:

Always be sure you are foraging from areas protected from pesticides and herbicides. The dandelion packs a punch of vitamins and antioxidants.

Editor’s Note

This plant is native to Europe, and considered an invasive species elsewhere.

Method for Tea:

Pick dandelion flowers with stems, some roots and leaves. Rinse well.

Chop flower petals away from the buds and discard of buds.

Chop a few stems into small pieces, which can be bitter, so a little goes a long way.

Into your tea diffuser, place the petals and stem pieces and add boiling water. Let steep for 15 minutes.

Drain the tea into cups and serve with a wedge of lemon and a bit of honey if desired.

In addition to being a longtime gourmet chef, with an emphasis on fresh, local and organic ingredients, our Producer/Chief Editor Pat Friedman has been an avid naturalist and a widely-published environmental & travel writer for 25 years. Despite a painful and crippling spine and bone condition from birth, of which few people are aware, Pat continues to clamor over hills, fields, and seaside terrains with her powerful but gentle Husky/Wolfhound, Luna Mae.