We made dandelion greens tonight for an early spring dinner, and I thought I would share directions with you. You may have never thought of eating (or drinking as a tea) the leaves of dandelion plants but they are incredibly nutritious. If prepared properly, the leaves also makes a fine tasting dish.
When the old timers made their spring tonics the main ingredient was dandelion. Dandelion is a diuretic and liver stimulant, restoring the system after months of a more sedentary lifestyle during winter weather. Our very spry and alert 94 year-old neighbor Mary told us that eating spring dandelion greens had kept her healthy and strong all these years.
Dandelion greens and roots contain detoxifiers that purge various body poisons associated with constipation, joint inflammation, gout, acne, fluid retention, and urinary disorders. Dandelion root tea is a great liver stimulant and has been used to treat alcoholism. Dandelion stimulates bile flow and aids in fat digestion.
Just one cup raw has 54% of your daily recommended intake of Vitamin A and 188% of your Vitamin K.
Dandelion greens also contain high concentrations of Vitamins D, C, and B, iron, silicon, magnesium, zinc, manganese and are one of the richest sources of potassium known to man. Roots are gathered in the fall and prepared like potatoes. The leaves and flowers can be eaten raw in tossed salads, though they are a bit bitter. The raw leaves are very alkaline and purify and build the blood, cleanse and regenerate cells.
Delicious Dandelion Greens
To serve 4 , you will need:
- a big bowl for gathering
- a sharp knife or scissors
- an spray-free yard (with no pets) where dandelions grow
Ingredients
- the leaves of 8-10 big spring dandelions plants, washed and cut to 1 1/2 – 2 “
- 3-4 rounded TBSP virgin coconut oil
- 1-2 big organic onions (we love caramelized onion with this to add natural sweetness)
- your choice of sausage (we used Trader Joe’s Sweet Apple chicken sausage)
- 4 -12 organic potatoes, depending on size, roasted or steamed in a separate pan
- sea salt, black pepper, or garlic to taste
- Balsamic or organic apple cider vinegar, to taste, drizzled over greens, optional
Double or triple the amount for more people. The leaves wilt like spinach or chard, cooking down quite a lot. I always gather more than I think we’ll need.
Dandelions greens are quite tender and sweeter at this time of year. Gather up the whole plant in your hand and cut 2″ above the ground, or pull if you want the root to make tea for further detoxing.
Directions:
1. Wash with Dr. Wood’s Castile Soap or another veggie wash, rinsing several times to remove any remaining grit or unusable leaves.
2. In a big stainless or cast iron skillet, melt the coconut oil and cut in onion(s).
3. Sauté until the onions get browned edges.
4. Toss the dandelion greens into the oil to coat and cook tender.
5. Cook the sausage in a separate pan unless fully-cooked.
6. Once you are sure the meat is fully cooked, add it to the skillet and let flavors mix and the sausage brown fully.
7. Use lid to give a final steaming.
8. Serve hot with roasted or steamed potatoes.
This is a delicious, inexpensive, healthful and gluten-free meal. I think nutrient-dense foods are more filling and you can eat less. Your body is satisfied.
We will eat variations of this meal several times and make tea until the weather gets hot, and the leaves get bitter and tough. I hope you enjoy eating for life!
Bon appétit!
Other God-Given Wonders of Dandelions:
1. You can make a dandelion tincture.
2. The white sap from the dandelion stem can be used to remove warts (be careful to protect the surrounding skin before application of the corrosive sap). It will require repeated applications to get rid of the wart.
3. Dandelion can lower your serum cholesterol by as much as half.medicine chest.
4. Dandelion is Taraxacum officinale, which means the “Official Remedy for Disorders.” It is so well respected, in fact, that it appears in the U.S. National Formulatory, and in the Pharmacopeias of Hungary, Poland, Switzerland, and the Soviet Union. It is one of the top 6 herbs in the Chinese herbal
Note: Use dandelion greens with caution if you have gallbladder disease. Never use dandelion if you have an obstructed bile duct or ulcers. Always consult with your doctor before using any herbal remedy.
On dandelions: “If you can’t beat them, eat them.” ~James A. Duke, botanist
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Thanks for reading!
Judith says
I just love seeing what is already growing in other places. We had unseasonably warm weather last week for March. It was beautiful!! Tonight we have the wood stove burning again as it is going back down to 21F. So, I am waiting for our dandelions to pop up!! I am going to print this post and try this out. I have put them in salads but not for a long time. Thanks so much!!
farmlife chick says
Love this post! I am really getting into dandelions and can’t wait till they start sprouting up everywhere!!
Your blog is beautiful! Grabbing your button!
Jacqueline says
Thank you for your kind words, farmlife chick! I am wondering why more people don’t appreciate the health value of this ‘weed’…even though they are troublesome to my garden beds :)you
Rose @ Walnut Acre says
We’ve been eating dandelions too. Last week I made Dandelion Bread and Fried Dandelion Blossoms. The bread was delicious with butter and honey. The Fried Dandelion Blossoms were also good although some of the kids didn’t like them very well. I’ll definitely be trying the greens soon as well. Thank you for sharing this recipe.
Leigh Earle says
Sweet bread and dandelion blossoms .. I would love to have the recipes <3 !!
Jacqueline says
Leigh, When we lived at the farm, we used to collect dandelion blossoms and roll them in freshly ground whole wheat flour and a bit of cornmeal, olive oil, baking soda, milk, cinnamon, salt, and an egg or two to make a batter like pancakes (don’t hold me to the exact ingredients). We would stir in the washes flowers and buds, and we would make a fritter/pancake to be topped with maple syrup and butter. It was wonderful and the children loved it…just use your favorite pancake recipe and add those bright little ‘suns’. Blessings!
JES says
This was very interesting, Jacqueline! After reading My Side of the Mountain years back, we learned this kind of plant was edible through a recipe book the author did but I didn’t realize how healthy it all is for you. Excellent information.
Kasey says
I knew it was edible but I had no idea it was healthy! I can’t wait to tell my kiddos! Thank you!!
Tesha says
Wow how wonderful…I never knew! So dandelions are not just for bouquets, picked by loving children to give mommies. How those sweet little flowers have warmed my heart, when they are clutched in a child’s hand.
Cindy @ Apron Strings and Apple Trees says
At the word “tonic” I was expecting to see a liquid… but when i scrolled down I’m not kidding you that tears came to my eyes. That dinner is EXACTLY what my Oma or Mom used to make when I was little. What a trip down memory lane… I had totally forgotten about sauteed dandelions. It was totally the same, right down to the cider vinegar. Thank you.
Cindy @ Apron Strings and Apple Trees
Justine says
Stopping by from the Frugal Days, Sustainable Ways Wednesday Blog Hop! http://queenofsavings.com
Naomi says
Jacqueline…I never knew dandelions were more than just beautiful flowers. I learned something new and will have to give it a try. First I gotta get my hands on some dandelions. Thanks for sharing this. It was so informative. :o)
Kate @ Teaching What Is Good says
I LOVE your blog! I have always wanted to try dandelions but I must confess, I’m a CHICKEN!! Maybe this year!! ;-D
Thanks for linking up and sharing this fun with others!!
Cheryl says
Is there a time when they are too old or too big to use? My husband was thinking maybe we should only pick the young small ones. Thanks!
Jacqueline says
Cheryl, your husband is right; only pick now and for maybe 2 more weeks. They will get bitter fast…won’t hurt you, just aren’t palatable anymore!
Cheryl says
Thank you!!
Kendra at New Life on a Homestead says
Very cool 😉 I’ve heard so many good things about dandelion tonic, and yet I’ve never tried it myself. Maybe this will be the year I give it a shot! We don’t have many dandelions in our yard (not ’cause we spray, we just have lots of other weeds there, lol!), but I’m beginning to see them popping up here and there.
Thanks for sharing, and for linking up to our Homestead Barn Hop! Blessings!
Vicki says
Just stopped by to let you know how much I enjoyed this post! Since today is National Dandelion Day, I referred to your post in my blog today. You can see it here: http://finefrugality.wordpress.com/2012/04/05/happy-national-dandelion-day/ Thank you so much for a great blog!
Leigh Earle says
Very interesting site!!! Would love to have more recipes for this famous tonic.. thank you very much for the info.
jill says
Can you preserve these or do you just pick as you cook? This is a really good thing for my family to do we need to detox every once in awhile. Do you have any idea how this helps with alcoholism?
Jacqueline says
Hello, Jill,
I think maybe one could freeze them, but laying them on a cookie sheet in the freezer, slightly separated. Once frozen, they could be put in bags and into freezer with the date. Here is a link I found on this: http://www.ehow.com/facts_4829044_herbal-remedies-decrease-alcohol-cravings.html
I know that milk thistle is wonderful, powerful stuff. It completely cured my father of terrible and widespread psoriasis. Dandelion does clean up the liver and may be useful, too 🙂 Hope that helps!
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Rose says
I have been checking out your blog and I must say that I really enjoyed it. Loved all your sewing projects and loads of other stuff on here.
Loretta Patt says
Your article mentioned not eating dandelions if you have gallbladder disease. What if you had your gallbladder taken out? Is it okay to eat them? Thanks! I love your site!!!
Jacqueline says
Hi, Loretta,
An obstructed bile duct or one prone to passing painful stones is what I was referring to. Dandelion is often a supporting supplement in gallbladder flushes which are designed to remove the stones and sludge without surgery and work well if you follow the protocol. I have several friends who told their doctors that they were going to get second opinions and did their homework. They ended up flushing their own gallbladders with organic apple cider vinegar, olive oil, Epsom salts, and a few other things over a period of 5 days. It is pretty gentle compared to surgery.
With your gallbladder already removed it will be fine, and you will clean your blood and liver. I especially love to steep the shredded green leaves and take it as tea in the spring; I feel I am quite strengthened 🙂 Blessings and enjoy!
Loretta Patt says
Thank you Jacqueline!