Did you know dandelion greens are edible?
I found a beautiful clump of dandelion growing under one of our elderberry bushes. I’ve been wanting to try dandelion, so I was excited to find the new Spring growth.
Although every part of the plant can be eaten (leaves, flowers, roots), I didn’t want to entirely uproot it yet. Instead, I picked off almost all of the leaves, leaving some to remain with the flower buds so that the plant could continue to grow.
I cut the leaves in half, and diced some garlic to toss in with them. Onions would have been nice as well.
According to The Complete Medicinal Herbal by Penelope Ody (p.103):
LEAVES: An effective diuretic, the leaves are rich in potassium, which is generally lost with frequent urination. They are used for fluid retention, especially with heart problems, and for other urinary disorders. The leaves are also an effective liver and digestive tonic.
Dandelions are a great introduction to wild foraging, if you’re new to eating “weeds”. I look forward to experimenting with the blossoms and roots as well.
*UPDATE: After looking a little more closely at my foraging books, and listening to the advice of my awesome readers, I now understand that it is best to pick dandelion greens before the flowers bloom in order to reduce bitterness.
Have you ever had cooked dandelion greens? What’s your favorite way to enjoy them?
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