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  1. #1
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    Default Dandelion Recipes

    Eating on the wild side for free

    I know I've said it before, but what's more frugal than free? And what kind
    of sense does it make to spend money on something that's free for the
    picking?

    'Wild food' is just a food that doesn't need to be pampered. It grows on
    it's own, having adapted to the particular climate and needing no other help
    from us, although a little care will reward us well. It has been the poor
    person's staple, the rich person's delicacy and the frugal person's delight.

    Of all the foods that grow wild, the most common is probably the dandelion.
    The 'lowly dandelion' was imported to America as a food, but quickly escaped
    the settlers' gardens. I wouldn't even venture to say how many dollars are
    spent now in trying to eradicate the lawns and golf courses of this 'weed'!

    As a staple of wild foraging, dandelions can't be beat, as there are so many
    ways to use them. 'Coffee', greens and tonic as well as wine, boiled
    vegetable, fritters and much more wait your taste test. All parts of the
    dandelion are edible, but the bitter 'milk' in the flower stems is
    unpalatable. Eat this food sparingly, as it is a diuretic. Here are some of
    the best recipes in honor of this lowly, elegant weed.

    When gathering any kind of wild food, be sure the area is free from
    insecticides, herbicides and chemical fertilizers. Any foods growing near a
    well-traveled highway should be avoided also.


    Dandelion greens, plain and simple

    Choose tender green leaves early in the spring or fall, before the plant has
    set a flower bud. Pick enough to fill a two quart container when pressed
    lightly. Sort and discard any brown, bug-eaten or damaged leaves. Put into
    large container, cover with cold water, add about two teaspoons of salt, and
    let set for about half an hour. This will loosen dirt and make it easier to
    rinse off. Lift the greens out of the saltwater and rinse briefly. Put them
    into a pan with a tight lid, add about two inches of cold water and set to
    cook over medium heat. Cook for about 10 to 15 minutes, until the greens are
    well wilted. Do not drain until serving, but add a little vinegar and salt.

    Dandelions are very nutritionally rich, high in magnesium, calcium,
    potassium, and Vitamins A and C.


    Frittered Dandelion blossoms

    Pick fully opened blossoms, the bigger, the better, and trim the stems very
    close to the heads. Cover with cold salt water and let set for two or three
    hours. Rinse under cold running water and set aside in colander to drain.
    You will need the following:

    About one inch of oil in heavy pan and about 1 and 1/2 cups of finely
    crushed cracker crumbs

    Mix this together:
    2 tablespoons of milk
    1 egg
    1/4 teaspoon salt
    1/8 teaspoon pepper
    1/2 teaspoon parsley
    1 tablespoon grated parmesan cheese

    Roll the drained blossoms in cracker crumbs, then in the egg batter, and in
    cracker crumbs again. Fry in hot oil until golden brown, drain and serve
    warm. These taste a little like mushrooms. Use as a side dish for chicken or
    pork.


    Boiled dandelion buds

    This is something you need to just sit down and pick. Be careful that you
    only get unopened buds, because once the flowers have opened and closed
    again, they begin to make seed "parachutes", the part that lets the tiny
    seeds fly into the breeze. Pinch the buds off very close to the stem.

    When you have picked a cup or so of buds, put them in cold water with a
    couple of teaspoons of salt for ten or fifteen minutes. Rinse well, lifting
    the buds from the water with a slotted spoon. Start in cold water in a
    covered pan and bring them to a boil, then lower heat and simmer for 10 to
    15 minutes. Drain excess liquid and serve with butter and salt.
    Dandelion buds are diuretic. It's best not to take tea, coffee, or any other
    diuretic food or beverage at the same meal.


    Dandelion Jelly

    This golden clear, delicate tasting jelly is glorious with biscuits and
    gravy on the first snowy morning of the year. You can store summer sunshine!

    You'll need:
    a quart of fresh, bright dandelion flowers

    2 tablespoons of lemon juice
    5 1/2 cups of sugar
    1 package (1 3/4 oz) powdered pectin
    paraffin

    Using enamel or stainless steel pan, boil the flowers in 2 quarts of water
    for 3 to 5 minutes, cool, and strain, pressing the liquid out of the flowers
    gently. Measure 3 cups of the liquid, add the lemon juice and pectin. Put
    into a deep jelly kettle and bring to a boil, then add sugar and stir to mix
    well. Stir and boil for 2 1/2 minutes, or until mixture sheets from a wooden
    spoon, pour into jelly glasses and seal with melted paraffin when cool .


    Dandelion "Coffee"

    This really isn't coffee of course, but it's an interesting hot drink that's
    not too hard to make once you've dug the dandelion roots. Dandelions have
    very deep and tough taproots and that's what you're after. Scrub the roots
    well and trim away broken ends and hair roots. Place in a shallow baking pan
    and bake in a slow oven (250 - 275 degrees) until lightly browned. Cool and
    grate or break into very small pieces. You can also put the roots in a small
    bag or cloth and crush with hammer.

    To make the drink, pour boiling water over the crushed root, about a cup of
    water to a scant tablespoon of root. Let it set for a few minutes, then
    strain. Honey, sugar and/or lemon can be added.
    In places where the plants have had plenty of water the taproot will be fat
    and comparatively short, but if you're digging in a dry area, the root will
    be long and thin and much harder to harvest.
    If you want to go much beyond dandelions (and there are plenty of excellent
    foods besides that) you'll need a good field guide. However, if you are only
    somewhat familiar with this "weed" that grows so abundantly you are already
    able to experience a wild banquet!

    Sourced from http://frugalliving.about.com/library/w ... 42302a.htm
    (There are more recipes on this site!)

  2. The Following 7 Users Say Thank You to Savin' Moola For This Useful Post:


  3. #2
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    Default

    > hello!
    being greek we actually eat these boiled with some olive oil salt
    and vineger or lemon...by the pounds some times lol i know strange
    but great!
    warm regards
    niccii

    From: "nicole Panos
    Date: Wed Feb 5, 2003 11:52 pm
    Subject: Re: Dandelion Recipes

  4. #3
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    Default Re: Dandelion Recipes

    My questions have been answered here.. I was looking for some recipes to use some Dandelion in and you have enough recipes to keep me busy. Thanks again...
    JoAnn
    "Joy is not in things. It is within us"

  5. #4
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    Default Re: Dandelion Recipes

    I just wanted to say thanks, my grandmother used to do alot with dandelions but she died when I was just three, so I wasn't sure how to do this. Will try these soon. Lisa

  6. #5
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    Default Re: Dandelion Recipes

    wow I don't kown dandelion is edible

 

 

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