Dandelion Uses
Answered by: Yvonne Tremblay
Question from: Cyndy Giesler
Posted on: May 18, 2006

Because I’m a potter/sculpture and happen to have a garden in my front yard, I’ve been chosen to be on the local garden tour. Sound good ah? The problem is -- my garden is full of dandelions. And because I don’t like to weed, my plan for the garden tour is to be the dandelion info centre, serve dandelion tea and maybe dandelion beer, or wine, can you bake with any part of the dandelion? The tour is July 15th so should I harvest the young leaves and dry them or dig the roots now in the spring at a loss in Powassan Ontario. Any info or recipes you have will be most appreciated. What to do with them? How & when to pick them? What to do with the roots? Any suggestions.

I have not cooked with dandelions but know that they can be eaten. The leaves are slightly bitter and can be cooked like most greens (like kale, Swiss chard, etc.) I suggest that you pick wash and freeze the leaves (providing of course they have not been sprayed with herbicide). Any fresh ones can be used in a mixed salad (with mesclun salad mix). I am not sure about the flowers, stems or roots. I have heard of dandelion wine... maybe that is an option! Best of luck with your garden tour.

Here is a link I found with lasagne recipe: http://www.chamomiletimes.com/books/dandelionmedicine.htm

For wine: http://www.texascooking.com/recipes/dandelionwine.htm

For cookbooks: http://www.edibleweeds.com/generic.html?pid=4

Back to Culinary Herbs and Their Uses | Q & A Index

Copyright © 1997-2023 Otto Richter and Sons Limited. All rights reserved.