John Myers
Dandelions are rarely seen as food in this country but are considered a real delicacy in other countries, such as France. Its taste is quite strong, it has a slightly bitter spiciness and is also slightly nutty. The leaves have a higher potassium content than many other vegetables, at 500 milligrams per 100 grams. At 65 milligrams, the vitamin C content is even higher than that of a lemon. Dandelions are commercially available in the cultivated form, although the taste of the wild plant is even more intense. So it pays to pick your own leaves.
Dandelion grows quite widely in this country. You can find it, for example, in meadows, along roadsides or in your own garden. Don’t harvest it if it’s growing too close to busy roads because of its higher pollution levels. Dandelions can be recognized by their characteristically jagged leaves. It is better to only eat the young leaves, as the mature ones are very bitter in taste. Harvest the wild dandelion in March or April, before the plant develops its yellow flowers. Dandelion is well suited as an aromatic addition to salads, but is very variable when it comes to processing: the plant can also be cooked, for example.
- Traditionally, dandelion is processed into a fresh salad. Its very hearty aroma is a good complement to rather mild-tasting vegetables. It tolerates a quite strongly spiced, rich dressing. By adding sour cream or sour cream, it loses some of its bitterness. Spicy components such as diced bacon also go very well with such a salad.
- Cook dandelions to serve as a vegetable accompaniment to a hot meal. It is best to steam it similar to spinach. Alternatively, it can be blanched. Its spicy aroma also makes it a suitable ingredient in vegetable soups.
- Squeeze the leaves and use dandelion as a base for a healthy green smoothie. If the taste is too bitter for you, it is best to add a sweet component, such as pureed fruit.
You should consume fresh dandelion in a timely manner because after a few days it becomes wilted and unsightly and loses its crunchy consistency. Wrap it in a damp cloth and keep it in the fridge so it stays fresh for about two days.
