Using Dandelions

It's that time of year again when Dandelions are in full swings in the yards and fields.. You can see as far as the eye can see yellow fields here. Does anyone have any really good Recipes using Dandelions ?? Cooking or boiling for teas or wines ?? I found a use for Dandelions last week

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  1. #1
    Deal GURU
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    Default Using Dandelions

    It's that time of year again when Dandelions are in full swings in the yards and fields.. You can see as far as the eye can see yellow fields here.

    Does anyone have any really good Recipes using Dandelions ?? Cooking or boiling for teas or wines ??

    I found a use for Dandelions last week while talking to someone. They had a couple of blisters on their fingers, and told me while they bend down to pick a few dandelions they were going to take the juice out of the stem and put it on the blisters. I asked what this was going to do and they said the juice would help heal... Sure enough I took the time and did some research and found external uses for dandelions on the net...

    The fresh juice of Dandelion is applied externally to fight bacteria and help heal wounds.
    The latex contained in the plant sap can be used to remove corns and warts.

    Dandelion is traditionally used as a tonic and blood purifier, for constipation, inflammatory skin conditions, joint pain, eczema and liver dysfunction, including liver conditions such as hepatitis and jaundice.

    Other Uses
    When placed in a paper bag with unripe fruit, the flowers and leaves of Dandelion release ethylene gas ripening the fruit quickly ( I had to try this one also and it really does ripen fruit).

    Dandelion is very nutritious, having more vitamins and minerals than most vegetables, it has a long history of use as a food in many countries. The young leaves are less bitter, and flowers are eaten raw in salads, all leaves also cooked or boiled as a pot herb, flowers are often dipped in batter and fried, dried roots are used as a coffee substitute.
    JoAnn
    "Joy is not in things. It is within us"

  2. The Following 15 Users Say Thank You to JoAnn For This Useful Post:


  3. #2
    Smart Budgeter
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    Default Re: Using Dandelions

    Hi,

    I'm going to give the site because there's sooo much good info on other topics. Dandelions are under Recipes. Let's hope I type this right

    Prodigal Gardens-Homepage

    Great site!!

  4. #3
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    ~Enjoy!~

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    Heart Cream of Dandelion Soup

    Cream of Dandelion Soup

    4 cups chopped dandelion leaves (gathered from plants that have NOT Yet Flowered, No stems)

    2 cups dandelion flower petals

    2 cups dandelion buds

    1 Tbsp butter or olive oil

    1 cup chopped wild leeks (or onions)

    6 cloves garlic, minced

    4 cups water

    2 cups half-n-half or heavy cream

    2 tsp salt



    1. Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water.

    2. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender.


    3. Add 4 cups water.

    4. Add dandelion leaves, flower petals, buds, and salt.

    5. Simmer gently 45 minutes or so.

    6. Add cream and simmer a few minutes more.

    Garnish with flower petals.
    ~Enjoy!~

    FreebieQueen

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    Star Roasted Dandelion Root Coffee Ice Cream

    Roasted Dandelion Root Coffee Ice Cream

    Here’s a recipe for the adventurous

    2 ½ cups heavy cream

    1 ½ cups half-and-half

    1 ¼ cups sugar

    5 egg yolks



    1. Grind Roasted Dandelion Roots roasted Dandelion roots into a powder using a coffee mill and sifter.

    2. Place cream, half-and-half and sugar in a medium pot (double boiler might be best, or perhaps a crock pot). Bring it just barely to a simmer, stirring to dissolve the sugar.

    3. Add Roasted Dandelion Root powder. Maintain heat at a bare simmer, be sure not to boil.

    4. Let the roots steep this way for 45 minutes.

    5. Strain out and discard root material.

    6. Whisk up egg yolks in another pot. Gradually add the warm Dandelion Root cream.

    7. Heat gently and stir until sauce thickens enough to coat the back of a spoon.

    8. Strain one more time and chill.

    9. Freeze in an ice cream machine according to directions.
    ~Enjoy!~

    FreebieQueen

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  7. #6
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    Default Re: Using Dandelions

    First a note about Dandelions: Be sure to use only dandelions that have not been exposed to pesticides, lead, herbicides or other chemicals. This includes dandelions growing on the side of roads. Unless you are sure that the plants are chemical free, don't use them!

    Use Dandelions as a seasoning: dry and powder them and place the powder in a salt shaker to be sprinkled on your food as a nutritional supplement.

    Here are some recipes for you.

    Dandelion Lasagna

    3 cloves Garlic
    1 Tablespoons Parsley
    1 Tablespoons Basil
    1 Tablespoons Oregano
    1 teaspoons Fennel Seed
    1 Tablespoons Extra Virgin Olive Oil
    6 cusps washed, chopped Dandelion Greens
    3 cups Tomato Sauce
    6 ounces Tomato Paste
    9 Lasagna Noodles
    2 cups Ricotta Cheese
    1/2 cup grated Parmesan Cheese
    1 cup grated Mozzarella Cheese

    Preheat oven to 375 degrees F. Sauté the garlic, parsley, basil, oregano, and fennel in the olive oil, stirring until the garlic is cooked. Add the dandelion greens, still stirring, and cook until they are wilted. Add the tomato sauce and paste and simmer for 2 hours, stirring occasionally. Bring 2 quarts of water to a boil. Drop in the lasagna noodles and cook 5-7 minutes, until the pasta is tender. Drain and reserve. In a buttered baking dish place a layer of the noodles and cover with the sauce. Spread the cheeses evenly throughout. Cover with a layer of noodles. Layer again with sauce and cheeses. Cover with the remaining sauce. Bake for 30 minutes until cheese is nicely melted and sauce is bubbly.


    Fried Dandelions

    15 dandelion flowers rinsed in spring water but still slightly moist
    1/2 cup flour
    2 T butter

    Dredge moist flowers in flour. Heat butter in a heavy frying pan. Add flowers and fry quickly, turning to brown all sides. Serve hot.


    Meaty Dandelion Soup

    2 quart Dandelion Greens, loosely packed
    2 quart Chicken Soup (any kind)
    1 pound ground Beef (or Sausage or Bean Sprouts)
    1 Egg
    2 Tablespoons Bread Crumbs
    2 Tablespoons minced Parsley
    1 Tablespoon minced Onions
    1/4 teaspoon Lemon Pepper
    dash Nutmeg
    3 Tablespoon Parmesan Cheese
    2 Tablespoon Sour Cream

    Bring chicken soup to a boil. Add dandelions. Cook gently. Rice or fine noodles can be added (1/2 cup rice or 1 cup noodles). Make tiny meat balls out of remaining ingredients. When greens are tender, add meatballs and cook gently 10 minutes or until meatballs are thoroughly cooked.


    Dandelion Soup

    2 Tablespoons Butter
    2 Tablespoons Flour
    2 cups Milk
    2 cups Dandelion Flowers
    1/8 Teaspoon Celery Seed
    1/8 Teaspoon Thyme
    1 Bay Leaf

    Melt butter in a medium saucepan over low heat. stir in the flour to make a roux. Stir in the milk a little at a time until smooth. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer
    until the flowers are tender, 15-20 minutes.


    Dandelion Salad

    4 cups chopped Dandelion Leaves
    3 hard-cooked Eggs
    3 slices Bacon

    Dressing:
    1 1/2 Tablespoons Flour
    1 teaspoon Salt
    1 Egg
    2 Tablespoons Honey
    1/4 cup Apple Cider Vinegar
    2 cup Water

    Wash and chop dandelion leaves. Fry bacon, crisp then crumble. Remove bacon from drippings. Make dressing: Mix together flour and salt; add egg, vinegar and water. Stir until
    blended. Add to bacon drippings in pan and cook until thickened. Cool slightly. Pour dressing over dandelion leaves and mix lightly. Garnish with sliced or chopped hard-boiled eggs and crisp bacon pieces. Serve immediately.


    Apple, Dandelion, Sweet Potato Frittata

    1 Red Onion, thinly sliced.
    6 cups Dandelion Leaves, finely chopped
    2 Tablespoons Butter
    2 medium Sweet Potatoes, thinly sliced
    Salt, Pepper and Nutmeg to taste
    2 Granny Smith Apples, peeled, cored, and thinly sliced
    8 Eggs
    1/3 cup Milk
    1/3 pound Sharp Cheddar Cheese, grated

    Saute onions and dandelion in melted butter in large cast iron skillet. Remove from skillet when the onions are golden and the dandelions wilted. Place a layer of sweet potatoes in skillet in spiral fashion, using half of the potatoes. Sprinkle with salt, pepper and nutmeg, and cover with half the dandelion/onion mixture. Place half of the apples in a spiral layer over the top. Repeat the layers again (sweet potato, dandelion/onion, apple), ending up with the apples on top. Sprinkle with nutmeg. Bake in the oven at 350º until the potatoes and apples are tender --about 30 minutes.
    While baking, combine eggs, and milk, and whisk thoroughly. When baking is finished, pour over the top of the apples and sweet potatoes, sprinkle with grated cheese, and bake 20 minutes more until the cheese is a golden brown. Cool for 10 minutes, cut into pie slices, and serve.



    Dandelion Flower Fritters

    1 cup Whole-Wheat Flour
    2 Tablespoons Olive Oil
    2 teaspoons Baking Powder
    1 cup Dandelion Flowers
    pinch Salt
    1 Egg
    Nonstick Vegetable-Oil Spray
    1/2 cup Milk or Water

    In a bowl mix together flour, baking powder and salt. In a separate bowl, beat egg, then mix with milk or water and olive oil. Combine with dry mixture. Stir in yellow flowers carefully, taking care not to crush them. Lightly spray a griddle or frying pan with vegetable oil. Heat until thoroughly warmed. Pour batter onto griddle by spoonfuls and cook like pancakes.


    Fried Dandelion Blossoms

    New Dandelion Blossoms on short stems
    1 cup Milk
    1/2 teaspoon Lemon Pepper
    hot cooking Oil
    1 Egg
    1 cup Flour

    Pick new dandelion blossoms, those on short stems, and rinse well in cool, lightly salted water. Cut off the stem ends close to the flower heads, leaving only enough to hold the petals together. Roll the dandelion flowers in paper towels to blot up the excess moisture, then dip each one in a batter made of 1 egg, beaten, with 1 cup milk, 1 cup flour, 1/2 teaspoon lemon pepper.

    Drop the batter-coated blossoms into deep hot fat (375 degrees F) and fry until lightly browned. Drain on paper towels. Sprinkle with salt or thyme and serve at once. Dip in catsup or ranch dressing.



    Dandelion Cheese Squares

    2 large Eggs
    6 Tablespoons Whole Wheat Flour
    1 pound Dandelions, parboiled, chopped and drained well (squeeze out extra liquid)
    2 cups Cottage Cheese
    2 cups Cheddar Cheese, grated
    1/4 teaspoon freshly ground Black Pepper
    1/4 teaspoon Nutmeg
    4 Tablespoons Wheat Germ

    In a large bowl, beat the eggs and flour until mixture is smooth. Add dandelions, cheeses, pepper and nutmeg. Mix well. Pour into a well-greased, 13- x 9- x 2-inch baking pan. Sprinkle with wheat germ and bake in a preheated, 350 degree F oven for about 45 minutes. Let stand
    for about 10 minutes, and then cut into 1-1/2-inch squares.


    Cornmeal Dandies

    1 large Egg
    1 teaspoon Butter
    1 cup Cornmeal
    1/4 cup Parmesan Cheese, finely grated
    1/4 cup Extra Virgin Olive Oil
    15 to 20 Dandelion Flowers

    Beat eggs with a little dab of water in a small bowl. Mix cornmeal and cheese in a small bowl. Heat oil in a heavy cast iron skillet until it begins to sizzle. Dip each flower into the egg mixture, then place it in the cornmeal-cheese mixture and gently toss until all surfaces are covered. Gently drop the coated flower in the hot oil, turning frequently, until golden brown. Drain on paper towels.


    Eggs n Dandelion

    1 Tablespoon Butter
    20 Dandelion Buds
    4 Eggs
    1 Tablespoon Water
    4 Dandelion Flowers

    Melt butter in a cast iron skillet over medium heat. Add buds, cooking until they start to open into flowers. Whisk the eggs and water until the mixture is light and frothy. Slowly pour the eggs into the cooked buds, stirring gently as the eggs set. Cook to desired consistency.
    Garnish with dandelion flowers.


    Dandelion Flower Cookies

    1/2 cup Vegetable Oil
    1/2 cup Honey
    2 Eggs
    1 teaspoon Vanilla Extract
    1 cup Flour
    1 cup Oats
    1/2 cup Dandelion Flowers

    Preheat the oven to 375 degrees F. Mix the oil and honey and then beat in the 2 eggs and vanilla. Stir in the flour, oats and dandelion flowers. Drop the batter by tablespoonfuls onto an oiled cookie sheet. Bake for 10-15 minutes. Cool.


    Dandelion Syrup

    4 cups dandelion flower heads (about 250)
    Juice of 1 lemon
    4 cups water
    2 pounds sugar

    Put dandelion flower heads in a large kettle. Squeeze the juice of one lemon into the kettle,and add 4 cups of water. Bring to a boil, cover kettle, and simmer for one hour. Remove from heat and leave the kettle covered overnight. Strain the dandelion mixture and add 2 lbs of white sugar to the remaining liquid. Boil for one and a half hours to a syrup consistency. Store in a tightly sealed jar in the refrigerator. Use as you would maple syrup.


    Dandelion Jelly

    1 quart Dandelion Blossoms
    2 quart Water
    2 Tablespoon fresh Lemon Juice
    1 3/4 ounces powdered Fruit Pectin
    5 1/2 cups Sugar

    Pick bright, fresh dandelion blossoms and pack tightly in a quart container. This requires a lot of dandelion blossoms! Rinse them quickly in cold water to remove any insects or dirt on the petals. Next, snip off the stem and green collar under each blossom, so that only the petals are left. (This takes a long time!) In an enamel saucepan, boil the dandelion petals in water for 3
    minutes, or a little longer, until the water takes on their color. Cool and strain, (pressing against the petals with your fingers to extract all of the dandelion juice. Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin. Stir to combine. Bring to a boil, using a large kettle. Add the sugar, stirring to mix well. Continue stirring and boil the mixture for 2 and 1/2 minutes. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath. Makes Five 1/2 pint jars.

    Enjoy! Hope this helps. Thank; Virginia

  8. #7
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    Default Re: Using Dandelions

    This is an awesome list of recipes Liss & Virginia Thank-You both. And I went to this site Prodigal Gardens-Homepage crankymae, you are so right it is a great site, Thank-You also.
    The above will keep me busy for awhile..
    JoAnn
    "Joy is not in things. It is within us"

  9. #8
    Budget101 Done Digging
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    Default Re: Using Dandelions

    JoAnn, I made the dandelion jelly this past weekend and it is delish! It tastes like honey. My dd and I think we should sell the stuff LOL! Thanks for the post. It gave me a few more ideas

 

 
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