Yvette Farrell - Trained Horticulturist, Principal of Cookery School and Lover of Foraging..
Did you know that the definition of a weed is 'A plant in a place where you don't want it to be'
If you are an avid gardener then you certainly can't miss that most evasive 'weed', The Dandelion. If you can look beyond a dandelion as a weed it's bright yellow colour brightens our hedgerows, fields, vacant plots and our gardens even on the most grey of days.
In many parts of the world the dandelion is viewed very differently and consumed as a delicious vegetable.
Nutritionally, dandelion greens and roots are full of vitamins, minerals, antioxidants and are one of the most nutritional greens you can eat. They have many medicinal qualities as well. They are potassium-rich and have a strong diuretic quality (we all know the 'wee' stories!), as well as and efficient blood detoxifier and good for the liver. They have long been used to treat digestive disorders and to treat arthritis and eczema.
Dandelion leaves can be quite bitter when mature so the best time to harvest is either in early spring before the flowers appear or early autumn when the leaves flush again. Do not forage from the road side verge or in areas where there is heavy chemical use.
Young dandelion leaves are tender and delicious served raw in salads or sandwiches. If you use the greens that have been harvested after the plant has flowered, you can blanch them in water to remove the bitterness; throw away the bitter water, and blanch them again. You will loose a lot of vitamins this way, but there are still plenty of beneficial nutrients left. Use sauteed or steamed dandelion greens as you would any other greens. Dandelion root can by ground and used as a substitute for coffee, and dandelion flowers can be used in recipes and for garnish.
The French make a soup called Crème de Pissenlits of Cream of Dandelion Soup.
INGREDIENTS
1 kg dandelion leaves, trimmed and washed
1 tbsp. butter or olive oil
4 cups vegetable or chicken stock
2 leeks, cleaned and sliced
1 carrot diced
2.5 cups of milk
1 tbsp. Dijon mustard
Salt and pepper to taste
METHOD
If using more mature leaves, blanch the first. Squeeze out the excess water, chop and set aside.
Heat the butter or oil in a large pot over a medium heat. Add the dandelions, carrot and leeks and cook for 15 mins stirring often.
Add the stock and simmer for a further 15min. Reduce the heat and whisk in the milk. Cook and stir frequently until slightly thickened.
Puree the mix in a blender or with a hand blender until smooth
Season with salt and pepper, and add the mustard.
Serve in a bowl garnished with Dandelion flowers.
Hopefully you can now view the Dandelion as a versatile food source and not just a weed.
Happy foraging.
Yvette x
Did you know that the definition of a weed is 'A plant in a place where you don't want it to be'
If you are an avid gardener then you certainly can't miss that most evasive 'weed', The Dandelion. If you can look beyond a dandelion as a weed it's bright yellow colour brightens our hedgerows, fields, vacant plots and our gardens even on the most grey of days.
In many parts of the world the dandelion is viewed very differently and consumed as a delicious vegetable.
Nutritionally, dandelion greens and roots are full of vitamins, minerals, antioxidants and are one of the most nutritional greens you can eat. They have many medicinal qualities as well. They are potassium-rich and have a strong diuretic quality (we all know the 'wee' stories!), as well as and efficient blood detoxifier and good for the liver. They have long been used to treat digestive disorders and to treat arthritis and eczema.
Dandelion leaves can be quite bitter when mature so the best time to harvest is either in early spring before the flowers appear or early autumn when the leaves flush again. Do not forage from the road side verge or in areas where there is heavy chemical use.
Young dandelion leaves are tender and delicious served raw in salads or sandwiches. If you use the greens that have been harvested after the plant has flowered, you can blanch them in water to remove the bitterness; throw away the bitter water, and blanch them again. You will loose a lot of vitamins this way, but there are still plenty of beneficial nutrients left. Use sauteed or steamed dandelion greens as you would any other greens. Dandelion root can by ground and used as a substitute for coffee, and dandelion flowers can be used in recipes and for garnish.
The French make a soup called Crème de Pissenlits of Cream of Dandelion Soup.
INGREDIENTS
1 kg dandelion leaves, trimmed and washed
1 tbsp. butter or olive oil
4 cups vegetable or chicken stock
2 leeks, cleaned and sliced
1 carrot diced
2.5 cups of milk
1 tbsp. Dijon mustard
Salt and pepper to taste
METHOD
If using more mature leaves, blanch the first. Squeeze out the excess water, chop and set aside.
Heat the butter or oil in a large pot over a medium heat. Add the dandelions, carrot and leeks and cook for 15 mins stirring often.
Add the stock and simmer for a further 15min. Reduce the heat and whisk in the milk. Cook and stir frequently until slightly thickened.
Puree the mix in a blender or with a hand blender until smooth
Season with salt and pepper, and add the mustard.
Serve in a bowl garnished with Dandelion flowers.
Hopefully you can now view the Dandelion as a versatile food source and not just a weed.
Happy foraging.
Yvette x
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