Tuesday, April 28, 2009

Tuesday Try A New Taste - Dandelions

Dandelions – they’re everywhere these days! Largely considered a weed by homeowners, this much maligned plant has remarkable nutritional value and is safe for consumption from root to flower. Dandelions can be gathered and cooked like any other green, such as turnip for a tasty, healthy addition to meals. Medicinally effective both internally and externally for a variety of ailments. Dandelions can be used for salads, wine, teas, as a remedy for many things. They are associated with divination, wishes, and calling spirits. A tea of the roots was drunk for heartburn by the Pillager Ojibwas. Mohegans drank a tea of the leaves for a tonic. Magically, they can be sewn tightly in a red flannel bag and worn around the neck to make wishes come true.

Pretty good for a “damned ole weed,” huh..? :) For today’s Try A New Taste, I present a couple of recipes made using dandelions…

Dandelion Salad
Found at
Mountain Breeze


  • 4 c chopped dandelion leaves
  • 3 Strips of bacon
  • 3 Eggs, hard boiled


  • 2 Tbsp Sugar
  • 1½ Tbsp Flour
  • 1 Egg
  • 1 tsp Salt
  • 1/4 c Vinegar
  • 2 c Water

Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble

For dressing, mix together flour and salt. Add the egg, vinegar & water, stirring until blended. Add to the bacon drippings in the pan and cook until thickened. Cool slightly and pour over the dandelion leaves, mixing lightly. Garnish with hard-boiled eggs & bacon pieces. Serve immediately.

Dandelion Jelly
Found at
Mountain Breeze


  • 1 qt dandelion flowers
  • 1 qt water
  • 1 tsp lemon juice
  • 1 box Sure-Jell
  • 4½ c. sugar

Cook the flowers & water together for three minutes, then strain & put the juice aside. Follow the directions on the Sure-Jell box, using the dandelion water you had put aside. Bring to a boil then add 4½ cups sugar & lemon-juice.

Dandelion Greens with Sausage
Found at
Mountain Breeze


  • 1 gal dandelions greens
  • 1 lb smoked sausage
  • 3 small potatoes, cut & diced
  • 2 Tbsp rice
  • 4 Tbsp vinegar
  • 1 to 1½ qt water
  • 1 tsp salt

Wash & cut the dandelion greens and put in the bottom of a medium sized pot. Cut the sausage into pieces and add. Put more dandelion greens on top of the sausage, then put the potatoes on top of this layer of greens. Sprinkle rice over the potatoes. Boil 40 min* adding vinegar before serving.

*if starts to boil dry, add more water

Disclaimer: No one involved in this blog or its contents may be held responsible for any adverse reactions arising from following any of the instructions/recipes on this list. It is the reader's personal responsibility to exercise all precautions and use his or her own discretion if following any instructions or advice from `this blog.

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