
Ah, the lowly dandelion. It’s not “just a weed” anymore. In fact, it’s really not a weed at all! For most a weed is characterized as any plant that a gardener feels is an unwelcome and annoying plant in the garden. For example, ornamental grasses (such as Pampas grass) spread their seeds far and wide and having them pop-up in your yard without notice might get them labeled a weed – and promptly removed. However, biologists have an alternate definition for weed: Any species, not just plants, that can quickly adapt to any environment. So basically, determining that something’s a “weed” is more an individual opinion rather than a hard-and-fast rule.
The word dandelion comes from the French “dent de lion” meaning lion’s tooth, which refers refers to the plant’s jagged-edged leaves.
It belongs to the family Asteraceae, alternatively Compositae, which consists of over 32,000 known species of flowering plants in over 1,900 genera within the order Asterales. It’s more commonly referred to as the aster, daisy, composite, or sunflower family.
Most species of Asteraceae are annual, biennial, or perennial herbaceous plants, but there are also shrubs, vines, and trees. The family has a widespread distribution, from subpolar to tropical regions in a wide variety of habitats…and are found on every continent but Antarctica.
Asteraceae is an economically important family, providing products such as cooking oils, leaf vegetables like lettuce, sunflower seeds, artichokes, sweetening agents, coffee substitutes and herbal teas. Several genera are of horticultural importance, including pot marigold (Calendula officinalis), Echinacea (coneflowers), various daisies, fleabane, chrysanthemums, dahlias, zinnias, and heleniums.
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Cooking with Dandelions
Similar to arugula in that they are slightly bitter and peppery, raw dandelion greens are packed with iron and are high in Vitamins A, B, C, and D. Leaves can be added to salads, as can the flowers themselves. You can substitute dandelion greens in recipes that call for kale, chard, collard greens, mustard greens, turnip greens, or beet greens. Dandelions are used in making wine and tea, and Native Americans used them for medicinal purposes. As with most greens, the plant leaves are best when they are young and tender. Ideally, gather dandelion leaves before the plant blooms as they will become increasingly bitter and tough.
Caution: When harvesting dandelions, make sure they have not been treated with pesticides, herbicides, or non-organic fertilizers. Organically-grown dandelion leaves can sometimes be found at Farmers’ Markets and some natural food stores like Whole Foods.
Dandelion Syrup/Honey
Fried Dandelion Blossoms
Sauteed Dandelion Greens with Eggs
Pink Dandelion Wine
Cramaillotte (Citrus-scented dandelion jelly)
I absolutely love to make (and eat) this soup:
Grandma’s Dandelion Soup
More dandelion recipes here.
Bon appétit!
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