CELEBRATE DANDELIONS

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Celebrate Dandelions!

Adapted from “The Neighborhood Forager,” by Robert K. Henderson (Chelsea

Green Publishing, 2000).

Of all the herb-to-weed stories, dandelion’s is by far the most dramatic.

This remarkable herb was considered a necessity of life until recently. As a

food, beverage stock, medicine, and dietary supplement, dandelion is

unrivalled in the plant kingdom. Indeed, no other genus has stepped forward

to fill the vacuum in the century and a half since dandelion’s fall.

Thriving in all but the most extreme climates, with versatile reproductive

capabilities that ensure survival, dandelion is everything humanity could

wish for in a crop.

From healer of the sick and feeder of the hungry, dandelion has been reduced

to that blackest of suburban blackguards, an invader of lawns. Too bad. Its

wine is known to taste like “distilled sunshine!” Here are some dandelion

recipes to inspire you to save and savor your dandelions:

 

Simple Solution:

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Dandelion Appetizers

A healing plate of either of these recipes, served with toothpicks or just

eaten with the fingers, is a real crowd-pleaser. The blossom should be as

fresh as possible, with all traces of the bitter, milk-oozing stem removed.

(The green calyx is less problematic and holds the flower together.) Rinse

the flowers just before cooking and shake off the excess water.

Sauteed Dandelions

MAKES ABOUT TWO DOZEN

1 cup flour

¼ teaspoon black pepper

½ teaspoon each thyme, marjoram, sage, and paprika

Salt to taste

24 dandelion blossoms

3 tablespoons oil

Thoroughly blend the dry ingredients and spread the mixture on a dinner

plate. Place the plate and the blossoms near the stove.

Swirl the oil into a frying pan and heat over medium heat, until a pinch of

flour sizzles and browns.

Use a fork to roll five or six dandelion blossoms in the flour mixture.

(They should be dewy from rinsing, but not wet.) Then drop them into the hot

oil. Saute lightly until golden, generally a minute or so.

Turn the fried blossoms onto newspapers or paper towels and pop them into a

warm oven.

Repeat with the rest of the blossoms, replenishing the oil as necessary.

Serve hot.

Southwester Style Dandelion Poppers

MAKES ABOUT TWO DOZEN

½ cup cornmeal

¼ cup flour

3 tablespoons grated Parmesan cheese

¼ teaspoon each ground cayenne pepper and chili powder

Salt to taste

1 egg, beaten

24 dandelion blossoms

3 tablespoons oil

Lime juice

Mix the dry ingredients thoroughly and spread the mixture on a dinner plate.

Place the beaten egg in a shallow bowl, then place the egg, the plate with

the cornmeal mixture, and the blossoms near the stove.

Swirl the oil into a frying pan and heat over medium heat, until a pinch of

flour sizzles and browns.

Use a fork to roll five or six dandelion blossoms in the egg, then in the

cornmeal mixture, and drop them into the hot oil. Fry the blossoms until

crisp and golden, generally a minute or so.

Turn the fried blossoms onto newspapers or paper towels and pop them into a

warm oven.

Repeat with the rest of the blossoms, replenishing the oil as necessary.

Sprinkle lime juice over the fried blossoms and serve hot.