My wild spring garden is growing.
While some people are preparing their gardens for planting, I am already starting to harvest from garden that Mother Nature grew for me. And one of these plants that grow wild in almost everyone’s own yard is “The Dandelion”.
Since dandelions are a short-lived perennials, I have been busy digging the dandelions up in my yard this week. The best time to eat dandelion greens is in the spring and early summer, when the leaves are still young. As with many greens, the longer dandelion leaves are in the ground, the bitterer they become. So pick them young, give them a good rinse, and cook them or use them raw in salads, as you would other bitter greens. (Avoid harvesting them along busy roads or where poisons have been sprayed.)
All parts of the dandelion can be eaten. But the parts of a dandelion that are mostly used are the leaves and root. They are high in vitamin A, B, C, beta-carotene, minerals and fiber. Dandelions act as a natural diuretic and are a popular blood and liver cleanser. They are also considered a general tonic to help nourish and strengthen the liver, gallbladder, pancreas, spleen, kidneys, stomach and intestines. There are no warnings about over-use of dandelion. Still, it is possible to be allergic to anything.
I also love eating the blossoms. I have put a recipe on my web site for making Dandelion Blossom Fritters and Pancakes. If you try it once you will wonder why you never tried these wonderful tasting fritters before. They are so simple, easy and great! So check out these recipes on my web site. Juck click on www.countrywayoflife.com and go to my country recipe page. I am also adding a recipe for homemade Dandelion Syrup! Yum!