Those of us craving fresh local greens at the end of the long winter need look no further than our own backyards. The dandelions are coming up, folks! They’re fresh and tender now, before the flowers come into bloom; a good time to enjoy them in salads.
If you like arugula, you will like dandelion leaves.!
Later the leaves increase in bitterness, and are best in cooked dishes—try sautéing dandelion leaves with morel mushrooms and garlic scapes. Throw in a few flowers as well!
Dandelions are legendary for their health benefits–the leaves are packed with Vitamins K and A, contain substantial amounts of C and B6, as well as thiamine, riboflavin, calcium and iron, among other nutrients, and are high in fibre. Current research suggests that extract of dandelion root may be helpful in the treatment of leukemia.
Some tips for picking: grasp the leaves where they meet in a crown near the root, pull slightly and cut just underneath the crown, keeping the plant in one piece. Sometimes several plants are packed tightly together; then you’ll need to dig with your fingers to discover where each crown emerges from the root. Sometimes you can free a number of plants with one cut.
Do the first cleaning outside, removing grass and other leaves. Use your knife to scrape away the sticky, dark skin at the base of the stem. Cut the stems off at the ends.
Remember old recipes that direct you to wash something “in several waters”? This is very important with dandelions. A gritty salad is no fun. Wash and wash again, lifting the leaves from the water into the strainer each time, leaving the dirt behind. When the water is clear, you’re good to go.
Remember to pick only in those places you know haven’t been sprayed, and avoid roadside ditches. Now, get out there with your trusty knife and have fun!
For a dandelion salad recipe, click here.