One of my absolute favorite parts of Spring is enjoying all of the wild edibles nature has to share. Dandelions are one of the easiest plants to forage because they grow everywhere, but also because they’re so easy to identify.
This is Dandelion. You’ve seen her in the yard, at the park, between the cracks in the sidewalk. You might even possibly be spraying her with poisons to keep your lawn “weed free”.
Dandelions are amazing health foods as well as medicinal plants. Their blossoms, leaves, and roots can all be consumed, and provide the body with amazing benefits. I urge you to do more research on the subject to learn all about the benefits of consuming dandelions on a regular basis. Here’s an article of interest to get you started: Benefits of Dandelion Greens.
My new favorite foraging book (with lots of recipes!) is The Wild Wisdom of Weeds by Katrina Blair. Definitely check it out if you’re interested in learning more about how to turn your common “weeds” into nutritious meals.
Let me share with you one of my favorite ways to enjoy fresh dandelion greens.
When foraging for dandelions, make sure you’re picking in an area that has not been sprayed with poisonous herbicides.
The greens get more bitter as they age, so younger plants which have not flowered yet won’t be as strong. You can pick at any stage, though.
Mixing dandelion greens with other greens (chickweed, lettuce, etc.) will help hide their pungency.
- washed dandelion leaves
- unrefined, cold-pressed, organic coconut oil
- turkey bacon
- hard boiled eggs
- balsamic vinegar (or any kind; optional)
Fry bacon in 1-2 Tbsp coconut oil until crisp. Chop hard boiled eggs. Toss greens, eggs, and cooked bacon together; drizzle hot bacon grease over all; toss again.. Salt and pepper if desired, and add a splash of vinegar (optional).
If you find the flavor is too bitter, you can mix in other milder greens.
Next, you might also try Cooked Dandelion Greens, sauteed with chopped garlic in olive oil.