Dandy Dandelion

Ah, dandelions (Taraxacum officionale), the bane of America’s sterile and homogenous grass lawns. It’s a pity people dislike it so much because it really is a wonderful plant, and in many parts of the world like Italy, it’s a common vegetable green. High in fiber and a whole bunch of other vitamins (especially Vitamin A and K, which means those on Coumadin and other blood thinners should avoid it), it’s a healthy weed that I don’t pull out unless it’s invading my vegetable beds. It’s perennial nature make it a great prepper vegetable for when the end of the world arrives (if ever), and its ability to survive in some of the harshest soil and light conditions make it an important food crop in my book.

If you’re collecting it for consumption, make sure it’s away from roads and places where you’re sure hasn’t been treated with pesticides, as it is a hard metal accumulator as well as often the target of weedkiller. I usually only collect it during the spring and the fall in my own backyard–that’s when the leaves are tender. Because I have so much (and my neighbors must hate me for this), I can be choosy when it comes to which ones I pick–I stay with those that are the shade most of the time so the leaves are big, tender, and not as bitter as those grown in full sun.

It can be sauteed, made into salads (the Italians knew they were edible and would harvest them during the Great Depression), topping for pizza, or made into pesto. It’s a bitter green but if you pick the right ones, it’s much less bitter than escarole. The flavor is of dandelion–which is unique in itself, tastes strongly of honey, which is why I always pair dandelion pesto with brie on bread. I don’t like to stew is so much, and even sauteed, it must be done quickly or else it shrinks greatly in size and becomes stringy.

It makes for great forage material for my ducks as well, and they often decimate the dandelion population so much that I have to collect the fluffy seed heads and disperse it where they free range to keep up. It doesn’t have any poisonous look alikes, making it a safe plant for beginners to forage (other plants that look similar are part of the same family and edible as well.)

Recipes With Dandelion:
Dandelion Pesto with Tomato and Bread
Dandelion Apple Kimchi