John Myers
Jagged leaves and bright yellow flowers: dandelion immediately catches the eye. But the meadow plant from the daisy family can do more than just look pretty – and also scores points in culinary terms. Thanks to a strong, spicy to slightly bitter aroma that can be used in a variety of ways in the kitchen.
Interesting facts about dandelions
The herbaceous dandelion plant comes from western Asia and is cultivated in Europe, especially in France. Here dandelion also enjoys a particularly high culinary reputation and is traded as a real delicacy.
In this country, you can get dandelions from March to June in the supermarket or simply pick them yourself.
You can use every part of the daisy family in the kitchen. From the distinctively serrated leaves to dandelion roots and seeds to the flowers: the characteristic intense spiciness with fine bitter notes and a delicate nutty aroma can be found in every part of the plant.
Shopping and cooking tips for dandelions
You can recognize fresh dandelion by the milky juice that escapes from the cuts. At home, the plant will keep in the refrigerator for about two days wrapped in a damp cloth.
In the kitchen, the herb is particularly popular for crunchy salads. Use the leaves just like arugula! Its strong, spicy aroma spices up every salad. The use of dandelion roots and leaves as dandelion tea or dandelion honey and jelly is also very popular.
But the daisy family can be processed in many other ways. Refine a hearty spread with the flowers. Our dandelion butter is ready in just 30 minutes and can also be served with meat or potatoes.
You interpret the jagged leaves in a Mediterranean way with our recipe for dandelion pesto – a refined main course with pasta.
Our wild herb smoothie with dandelion is ideal for a quick breakfast or an energy boost in between meals.
As you can see, there are many possibilities. Discover more dandelion recipes and get inspired!
