The Dandelion, with Reverence by Jamie Risedorph
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Today we discuss the dandelion; the sunny, bright flowering plant of the world. Weed exterminators everywhere have vilified this tenacious bane of lawn purists for at least the last one hundred years. Yet for centuries healers and nutritionists have recommended this herb as a fat busting, liver detoxifier and deliciously nutritious food. The flowers make a heady wine, the milk from its stem kill warts and the green leaves contain more vitamin A than carrots. The leaves also supply copious amounts of vitamins C and K as well as significant quantities potassium, protein, magnesium, niacin, calcium, phosphorus, thiamin, iron, sulphur, zinc, vitamins B1, B2, B6, B12, and E
So why all the controversy? I have no idea! As soon as this wonderful plant shows its face in my yard, my husband and I go out and collect its delicious leaves. Many fans of the dandelion only collect its leaves early in the spring before they actually flower and use them as salad greens. That is fine but I prefer to take advantage of this wonderful free food as long as it grows—which is from spring thaw to snowfall. As with spinach, this mighty green provides iron but only when cooked. So I will now share with you my simple and nutritious recipe from a food you can obtain for free ( as long as you have not treated your lawn with expensive, toxic weed killers and fertilizers) or purchase from your friendly food cooperative.
Pour a tablespoon of olive oil into a pan heated over medium low and add one clove of minced fresh garlic. Add your rinsed, stemmed dandelion greens to the mixture immediately and move them about in the oil and garlic. Add salt and pepper to taste and then a cup or two (depending on how many greens you have amassed) of water. Bring to a simmer, cover for 10-20 minutes (again depending on the amount of greens and their size), drain and serve. They are delicious with rice or on your favorite bread. Enjoy the bounty!
