I don’t think I really have to describe this plant. Just about everyone knows what it is and usually works pretty hard to get rid of them. Well, if getting rid of them is your goal, what better way is there than to eat them? I know, don’t answer that question. If you are fond of greens, such as collard greens, then you will love dandelion! Do a search on Google and you will find pages and pages of recipes. Everything from beverages to desserts are made with dandelions. I’m boring. Although I have made dandelion soap (I think I have the directions around here somewhere) I usually just dry the leaves to add to winter soups. That’s it. What I do with most of the greens around my house, usually because I never really have enough at one time to actually serve a dish. So, I dry as I harvest, store in a jar, then add to soups for flavor and nutrients. Good stuff! I’ve made dandelion fritters and used the same batter for dandelion leaves before. It was very similar to the Melana’s recipe below but I added chili powder (a lot) and for the leaves, I washed, dried, then dredged in plain flour before dipping in the batter. They were so good!
- 1 c Flour
- 2 tb Olive Oil
- 2 ts Baking Powder
- 1 c Dandelion Flowers
- 1 pinch Salt and pepper
- 1 ts garlic powder
- 1 Egg
- 1 cup milk
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 dandelion flowers and spoon into hot grease. Fry until golden brown.
Add a tablespoon or two of sugar and replace the garlic, salt and pepper for ground cloves, nutmeg or cinnamon and toss in powdered sugar for a delightful sweet snack.
Baked Dandelion Omelet
- 1 cup dandelion greens, coursely chopped
- 1 small onion, diced
- 9 mushrooms, diced
- 6 egg whites, “whipped to death”
- 1 tablespoon milk
- 1 cup cheddar cheese, grated
- Salt and Pepper, to taste
Burp! Excuse me….
I gotta tell yeah…I just made a baked dandelion omelet that was out of this world.
I took about a cup of coarsely chopped dandelion greens, one small diced onion, 8 or 9 diced fresh mushrooms and sauteed it all in a small cast iron skillet. Dash of salt and
pepper, 6 eggs whipped to near death and a dollop of milk to make them fluffy. Poured this right on top of the sauteed veggies, added shredded sharp cheddar cheese and baked
the whole thing for about 20 minutes. Superb!
Made for a great dinner and everyone loved it.
Roasting Dandelion Roots
Now is the time to be digging dandelion roots for your tea and coffee, and as I was digging potatoes in Wendy’s garden the other day I didn’t pass up the additional harvest
of dandelion roots. I pondered saving the greens and crowns but with Thanksgiving dinner being spread out and me not in my own stomping grounds I composted those and just washed the roots and laid them out to dry until I could get home. Today I will roast them at 250 degrees F. until they break easily in my hands. This makes a nice addition to teas
and coffee blends or can be used in correlation with other blood purifying herbs to help clean your system when you are doing something silly like stopping smoking or edging off
Dandelion Coffee Substitute
I found this blend at http://www.angelfire.com/mo/herbpages/dandelioncoffeesub.html.
Dandelion Coffee Substitute Recipe
- 3 Parts Roasted Dandelion Root
- 2 Parts Roasted Chicory Root
- 1 part Sarsaparilla Root
- 1 part Irish Moss
- 1 part Fo-Ti Root
- 1/2 Part Licorice Root
- 1/2 Part Dried Orange Peel
Grind all the dried ingredients to the same coarseness as you like your coffee and brew the same way you would coffee. If you don’t want to put licorice in your blend, you may
substitute powdered malt instead. You can add milk or drink black. This is similar to coffee and non-addicting!
Ohhhhhh…you know…I have a pesto recipe around here somewhere but I never use it.
Sort of just dump in things until it tastes “right”. Let’s see….
- 2 cups dandelion or other greens (chickweed works great too)
- 2-4 cloves of garlic
- 1/2 tablespoon each of dried basil, parsley and cilantro
- Salt and Pepper to taste
- 1/2 to 1 cup sunflower seeds
- 1/2 to 1 cup Parmesan cheese
- 1/2 to 1 cup olive oil
Place all ingredients in a blender, and process until the right consistency. I fill my jars to 1/2 from the rim…top with olive oil and set in the fridge. Rule of thumb is it
keeps for up to 3 months but I have used it a year old and not died yet. If you want to freeze it leave out the nuts and cheese and add them just prior to use.
Good stuff really and if you need/want exact measurements check on the web for pesto recipes and follow one of them. It is just so easy I never bother.
This site is in Japanese, with a two items in English http://www.i-s-create.com/herb/dande/Dandelion.html.
How to make dandelion liqueur:
- Prepare dried dandelion roots 10-30% amount of the container you wish to store the liqueur in.
- Soak the roots in white liquor for 10 days. (Gin, Vodka, Tequila, and White Rum are also good)
- Shake the container from time to time and mix the liquid well.
- Drain and pour the liqueur in a new container.
- Ripen for 3 months in a cool place (not in the refrigerator, though).
Dandelion Greens with Spaghetti
- 1 lb. or more fresh dandelion greens
- 1 lb. uncooked spaghetti noodles
- 3 cloves garlic, minced
- 1 16 oz. can stewed tomatoes (or 2 cups of your own canned tomatoes)
- 2 tablespoons light vegetable or olive oil
- Grated Romano or Parmesan cheese
- Hot pepper flakes
Clean the greens, then boil them in a large pot of salted water until almost tender. Add the spaghetti noodles to the pot and cook until the spaghetti is al dente. Meanwhile,
saute the garlic in the oil in a large skillet until the garlic is lightly colored (not burned). Add the tomatoes to the skillet. Simmer the mixture for 10 to 15 minutes. Drain
the spaghetti and the dandelions; top them with the sauteed sauce, the cheese and the hot pepper flakes.
Dandelion Green Risotto with Parmesan-Tomato Cream
Recipe By: Easy Vegetarian by Cornelia Schinarl
Serving Size: 4
- 6 ounces dandelion greens
- 2 carrots
- 1 onion
- 2 cloves garlic
- 2 tablespoons butter
- 1 tablespoon pine nuts
- 2 cups Arborio rice
- 1 cup dry white wine or vegetable stock
- 1 2/3 cups vegetable stock
- 1 2/3 cups water
- 10 ounces tomatoes
- 3 ounces Parmesan cheese
- salt and pepper — to taste
- dash honey
Wash and trim the dandelion greens. Cut the leaves into strips and finely chop the stems. Peel the carrots and dice very finely. Peel and mince the onion and the garlic.
Heat half the butter in a pot. Add the onions and the garlic and saute over medium heat until translucent. Then add and briefly saute pine nuts and rice. Finally, add and
briefly saute dandelion greens while stirring constantly. Combine wine with stock and water. Pour about a fourth of this mixture into the rice. Simmer rice uncovered until
the liquid has boiled off, stirring frequently. Add the second fourth of the liquid and again let it boil down, stirring frequently. Then add the rest of the stock mixture,
cover, and cook rice another 30 minutes over medium heat, stirring frequently and adding water if necessary.
Meanwhile, wash the tomatoes, remove the cores, and dice coarsely. Break or cut Parmesan into cubes. Blend the tomatoes and the Parmesan in a blender or food processor until smooth. Season to taste with salt and pepper.
Add remaining butter to the risotto. Season to taste with salt, pepper, and honey and serve in a warmed bowl. Serve with Parmesan-tomato cream.
Dandelion Green Fettuccini
Since pasta is a winter thing for me I generally use dried herbs. Just grind them to a powder or at least to the size of cracked black pepper and any herb you want can be
worked into a pasta recipe. Actually the specs of color in the pasta look pretty cool.
Yield: 1 servings
- 2 c Dandelion greens
- 2 Eggs
- 1 1/2 c Flour
- 1/2 ts Salt
Some people find dandelion greens too strong simply added to a salad, but here is a basic pasta recipe that uses them to the best effect. It also works for other greens;
beet greens, arugula, orach, or chicory. It is so tasty that it needs only butter and grated Asiago cheese. When making the pasta, adjust the amount of flour to the moisture
of the greens.
In a blender put dandelion greens and eggs, blend until smooth.
Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff.
Turn out onto floured surface and knead until smooth (approximately 5 minutes).
Roll out with rolling pin to 1/8″-1/4″ thickness or thinner.
Allow to stand and dry 1 hour, then cut into strips.
Drop into boiling water and cook 1-2 minutes.
From: The Cook’s Garden catalog – Spring/Summer 1989 -page 30
Dandelion Greens and Bean Soup
By Eugenia Bone
- 1 cup dried white beans (Great Northern or cannellini)
- 3 cups water
- 1 medium onion, coarsely chopped
- 2 whole cloves garlic
- 1 stalk celery, finely chopped
- Hot pepper flakes to taste (optional)
- Salt to taste
- 8 cups freshly picked dandelion greens
- 1/3 cup rice
- Garnish: Extra-virgin olive oil
Soak the beans overnight in 4 cups water. Drain. Combine the beans, 3cups of water, onion, garlic, celery, hot pepper flakes and salt in a medium pot. Cover and simmer over
low heat for about two hours-do not boil. Add the dandelion greens, cover and cook for one hour. Add the rice and cook until tender, about 15 minutes. Serve in soup bowls and
garnish each serving with olive oil. Serves four to six.
Dandelion Blossom Honey
Source: Rebecca Wood, Veggie Life Magazine, Spring 2001
Forget gathering dandelions in the summer–the greens are too bitter by then. The flowers, however, make an exquisite dandelion honey. Separate the yellow, ray-like petals and discard denuded heads and stalks. Stir 1/2 cup or rays into one cup of honey. Cover the honey and set aside for a few days. Spread on toast or muffins for its vibrant golden color and satisfying dandelion essence. (As honey is a preservative, you can flavor it with any organic, edible blossoms).
Dandelion and Chicory Salad with Ginger-Cilantro Dressing
Recipe By: Natural Health – September 1999
Serving Size: 4
I don’t think I really have to describe this plant. Just about everyone knows what it is and usually works pretty hard to get rid of them. Well, if getting rid of them is your goal, what better way is there than to eat them? I know, don’t answer that question. If you are fond of greens, such as collard greens, then you will love dandelion! Do a search on Google and you will find pages and pages of recipes. Everything from beverages to desserts are made with dandelions. I’m boring. Although I have made dandelion soap (I think I have the directions around here somewhere) I usually just dry the leaves to add to winter soups. That’s it. What I do with most of the greens around my house, usually because I never really have enough at one time to actually serve a dish. So, I dry as I harvest, store in a jar, then add to soups for flavor and nutrients. Good stuff!
Dandelion Blossom Honey
Source: Rebecca Wood, Veggie Life Magazine, Spring 2001
Forget gathering dandelions in the summer–the greens are too bitter by then. The flowers, however, make an exquisite dandelion honey. Separate the yellow, ray-like petals and discard denuded heads and stalks. Stir 1/2 cup or rays into one cup of honey. cover the honey and set aside for a few days. Spread on toast or muffins for its vibrant golden color and satisfying dandelion essence. (As honey is a preservative, you can flavor it with any organic, edible blossoms).
Dandelion and Chicory Salad with Ginger-Cilantro Dressing
Recipe By:Natural Health – September 1999
Serving Size: 4
4 cups tightly packed dandelion greens — chopped
4 cups tightly packed chicory leaves — chopped
1/2 cup chopped walnuts
1/4 cup lycium (gou qi zi)
- 1/4 cup lime juice
- 1 1″ piece peeled fresh ginger
- 1 small garlic clove — peeled
- 1 small shallot — peeled
- 1/2 cup tightly packed fresh cilantro leaves
- 3/4 teaspoon sea salt
- 1/8 teaspoon ground Szechwan peppercorn
- 2 tablespoons naturally sweetened orange marmalade
- 1/4 cup extra-virgin olive oil
Place dandelion greens, chicory, walnuts, and lycium in large salad bowl. Place all ingredients for dressing in food processor and process for 1 minute or until combined.
Pour about 1/3 cup of dressing over salad ingredients right before serving and toss well. (Store leftover dressing in sealed container in refrigerator for up to 2 weeks.)
NOTES : Lycium is a raisin-like reddish-orange berry that is slighly bitter and sweet. It is beautiful with the deep green of the dandelions and the light creamy green of the
by Melana Hiatt
February 2, 2001
One of my favorite ways to use fresh greens is in a quiche. Feel free to substitute other greens such as fresh spinach or lamb’s quarters to this recipe.
- 3/4 c dry rice
- 1.5 c water
- 3 eggs
- 3 T grated Parmesan cheese
- 1 cup chopped dandelion greens
- 1/2 t nutmeg
- 1 T lemon juice
- 1 medium onion, chopped
- 1 T margarine
- 1 c skim milk
To make sticky rice place 1 ½ cups of water in a pan. Add ¾ cup of rice and cover. Bring to a boil then reduce heat as low as possible and let set for 20 minutes. Don’t be tempted to lift the lid to check on the rice or you will release the steam.
When done fluff the rice with a fork and mix with 1 beaten egg and 1 T grated cheese. Press firmly into pie pan, forming a crust. Bake the crust for 3 minutes at 425 degrees. Remove from oven and set aside. Cook dandelion greens just barely covered in water for 4 minutes. Drain and add nutmeg, pepper and lemon juice. Continue cooking until all the lemon juice has evaporated. Sauté onion in margarine, until slightly brown. Add to dandelion greens.
Place dandelion mixture in crust, sprinkle with remaining 2 T of cheese. In a bowl mix 2 eggs with milk, pour into quiche. Bake for 10 minutes at 425 degrees. Lower temperature to 350 degrees. Bake for an additional 30 minutes. Quiche is done when center is firm.
Easy Green Lasagna
- 9 Cooked Lasagna noodles
- 32-ounce jar thick spaghetti sauce
- 1 medium onion diced
- 1 cup chopped dandelion greens
- 1/4 cup chopped parsley
- 1/4 cup fresh chopped basil
- 1 tsp. salt 1
- 1/4 tsp. black pepper
- 3 cloves garlic minced
- 1 teas. oregano
- 2 cups of either ricotta or low-fat or fat-free cottage cheese
- 3 cups shredded Mozzarella Cheese
- 1/2 cup grated Parmesan Cheese
- 3 cups of any vegetable combination diced.
- Suggestions: eggplant, zucchini, summer squash, celery, green-red and/or yellow bell pepper, fresh mushrooms, diced onion, corn or whatever strikes your fancy.
Mix sauce with diced onion, greens, herbs and spices and simmer for 15 minutes over a low heat.
Pour about 1 cup of sauce in the bottom of a 9 X 13 pan. Layer three pieces of lasagna noodles over sauce. Cover with additional sauce. Spread 1/3 of your filling over the sauce and add a layer of your cheese mixture. Put some sauce over that layer. Add three more lasagna noodles, sauce, filling, cheese and continue until you pan is full. Top with remaining cheese. Bake at 350 degrees for one hour with a larger pan or piece of foil underneath to catch any spills. Let stand ten minutes before serving.
Hot Dandelion Dip
- 1 cup chopped dandelion greens, thawed and drained if frozen
- 1/2 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 (6 ounce) jar marinated artichoke hearts, mashed
- 1/2 cup sour cream
- 1/2 cup grated parmesan cheese
- ground black pepper
- heavy cream
Preheat oven to 350 degrees F (175 degrees C).
Mix together dandelion greens, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. Season with salt and pepper. Mixture will be thick, add cream to thin to dip consistency. Spoon into a 1 quart baking dish.
Bake for 20 minutes, or until bubbly. Serve with crackers.
Dandelion & Garlic Salad
- 1 cup fresh dandelion greens
- 1 Clove garlic
- 1 Tablespoon olive oil
- Salt and freshly ground black pepper
Wash the dandelion greens to remove any sand. Drain off all the water and coarsely chop. Place in a steamer and cook until tender (10-15 minutes).
Using a garlic press, crush the garlic into a medium size bowl.
Transfer the cooked dandelion greens to the bowl with the garlic and add the olive oil, salt and black pepper. Gently toss and serve.
Wild Green Salad
- 1 c Wild onions well chopped
- 1 qt Watercress
- 1/4 c Sheep sorrel
- 1 1/2 c Dandelion leaves
- 1/3 c Sunflower seed oil
- 1/3 c Cider vinegar
- 3 tablespoons Maple syrup
- 3/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Toss together the salad ingredients. Combine the dressing ingredients and mix well. Toss the salad in the dressing and serve.
Dandelion Salad II
- 1/2 lb tender, fresh dandelion greens
- 1/2 cup thinly sliced red onions
- 2 tomatoes, cut in fourths.
- 1/4 lb sharp cheddar cheese, grated
- 1/2 tsp black pepper
- 1/4 cup salad oil
- 3 Tbsp vinegar
- 1 tsp dill
Wash the dandelion greens carefully. Drain well and cut into pieces. Add the onions, tomatoes, and cheese. Toss to mix. Make a salad dressing by mixing the pepper, salad oil, vinegar, and dill. Dress the salad, toss, and serve.
Dandelion Salad (from Fine Old Recipes, Culinary Arts Press, 1936
- 1/2 c Cream
- 2 ea Egg
- 1 tb Sugar
- 1 ts Salt
- 4 tb Vinegar
- 1/4 c Butter
- 4 ea Sl Bacon, thick
- 1 bunch Dandelion Greens (Can substitute dandelion crowns)
Carefully wash and prepare the dandelion as you would lettuce. Roll in cloth and pat dry. Then put into a salad bowl and place in warm place. Cut bacon in small pieces, fry quickly and drop over the dandelions. Put the butter and cream into a skillet and melt over a slow fire. Beat eggs, add salt, pepper, sugar and vinegar and mix with slightly warm cream mixture. Pour into skillet and under increased heat, stir until dressing becomes thick like custard. Take off and pour piping hot over dandelion. Stir thoroughly. Never use dandelion after it has begun to flower, for then it is apt to be bitter.
Dandelion Soup (recipe by Janet Morrissey)
- 2 Tbsps. Butter
- 2 Tbsps. Flour
- 2 Cups Milk
- 2 Cups Dandelion Flowers
- 1/8 Tsp Celery Seed
- 1/8 Tsp Thyme
- 1 Bay Leaf
Melt butter in a medium saucepan over low heat. Stir in the flour to make a roux. Add milk all at once and stir until smooth and creamy. Mix in the dandelions, celery seed, thyme, and bay leaf. Simmer until the flowers are tender, 15-20 minutes. *With all my white sauce based soups and gravies the best advice I can give to get it perfect is to add the milk in one big splash and whisk it continuously until it thickens. Meat and vegetable base (water base) gravies need to have additional water or stock added slowly to avoid lumps. With dairy based mixes add it all at once and you will seldom have trouble with lumps.
Root Beer Tonic
- 3 oz Sassafras Bark, dried
- 2 oz Sarsaparilla, dried
- 1 oz Dandelion Root, dried
- 1 oz Burdock Root, dried
- 1/2 oz Ground Ginger
- 1/2 oz Ground Cinnamon
- 1/4 oz Orange Peel, dried
Mix together all ingredients and store in a tightly closed container. In a large pot combine 1 quart of water and 4 tablespoons of dry mixture. Bring to a boil, cover and simmer for 15 to 20 minutes. Strain and sweeten with honey or stevia if desired.
- 1 qt Dandelion blossoms
- 2 qt Water
- 2 tb Fresh lemon juice
- 1 3/4 oz Powdered fruit pectin
- 5 1/2 c Sugar
Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. Rinse quickly in cold water to remove any insects/dirt on the petals. Don’t leave the blossoms in the water for very long though, as they will be a little the worse for wear. Snip off the stem and green collar under each blossom, so that only the petals are left.
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.
Gather about one gallon of dandelion flowers on a dry day. Put these in a two gallon crock and pour one gallon boiling water over them. Cover the crock and let seep for three days. Strain through a jelly cloth so you can squeeze out the excess from the flower heads. Put this liquid in a kettle and add one small ginger root, the thinly pared peels and juice of three oranges and one lemon. Stir in 3 pounds of sugar and boil gently for 20 minutes.
Return liquid to crock and allow to cool.
Spread one half of a cake of yeast on a piece of toasted rye bread and allow it to float on top of the liquid. Cover the crock with a cloth and allow to set in a warm room for 6 days. Then strain off the wine and bottle, corking it with a loose wad of cloth. Keep in a dark closet for 3 weeks then carefully decant, tightly cork and let set until Christmas.
- 2 c Mixed fresh greens
- such as chervil, chives, dill, sorrel, nasturtium leaves, and dandelion leaves
- 2 Shallots; peeled
- 1 c Plain yogurt
- 1/2 c Cottage cheese
Green sauce has been made for centuries by crushing seasonal herbs and greens with a mortar and pestle. It is traditional to use any seven herbs and greens since seven is a lucky number. Combine the ingredients in a blender or food processor and mix to desired consistency. Keep refrigerated. This recipe is great mixed in with a hot baked potato or a creamy sauce.
Dandelion Crown Salad
Cut crowns finely crosswise, add a pinch of salt, a pinch of sugar and one small onion chopped. Set aside in a glass bowl. Fry 2 or 3 slices of bacon and chop fine. When bacon is crisp, remove it and add 2 tablespoons of cider vinegar to the hot bacon fat. As this boils up pour it over the chopped dandelion crowns and stir. Garnish with crisp bacon bits and boiled egg and serve immediately.
Dandelion coffee can be made from the roots at anytime of the year. Fall is still the best time to collect them as they are full of the natural food stuffs plants store over the winter. Simply dig and wash your roots and roast at 250 degrees for roughly 2 to 4 hours. Time for roasting depends totally on the thickness of the roots. When roots are a golden color and break easily in your hand, grind them and store in an air tight container. I often blend this with chicory and my regular old store bought caffeine fix.