Healthy dandelion salad – who knew?

I have never understood America’s aversion to the humble dandelion. Named for the lion-tooth shape of the leaves, this jubilant weed seems a happy addition to any yard. Is it because everyone can have them? Seriously, what is up?

As a child, I loved to blow away the little parachute seeds after the flowers had gone to seed. But if that childhood joy weren’t enough, I recently learned these guys are loaded with good things! The sunny little “weed” is chock full of vitamins. Brought to North America by early European immigrants, these plants gave a welcome burst of calcium, potassium, vitamin A, and vitamin C to the inhabitants who’d survived on potatoes and dried meats all winter. Dandelions are also purported to be good for the kidney, liver, and urinary tract, or so says the googles, so what have we got to lose? I’ve got some winter greens coming along in the garden, so I’m up for trying a new kind of salad for lunch. Here goes!

It’s a warm day for winter, but wet and misty. This mild winter has coaxed the dandelions into blooming, making my foraging a little easier as I can spot the buggers through the wet fallen leaves. The younger green leaves and the blooms are what I’m after. I’ve found many in the yard and partly fill up my basket.

I’ll move on to the garden. I’ve got a lovely rutabaga coming along. For now, I’ll just pluck one little leaf from 3 or 4 individual plants. I don’t want to disturb them too much lest I upset their growth. I’m looking forward to feasting on these guys soon!

I’ve got a large crop of flat-leafed parsley. These are all volunteers from the plants I lovingly placed in the ground and treated with tender loving care this summer. They hardly gave a showing but fortunately made it to seed and now I’ve got all these lovelies. I think it’s been decided. This is the parsley garden.

Back in the kitchen, placing the harvest in a bowl with salt and water is a good way to wash the leaves and encourage any critters still on board to drop off. Rinse well and drain. The leaves can be served whole, cut, or torn. Today I’m on my lunch break so I’ll cut them up to save time and add some other things from the fridge. I prefer them with a little lettuce or baby spinach. I don’t have homegrown ready of either yet so I’ll use some from the market.

I’ll make a simple dressing of olive oil, balsamic vinegar, fresh garlic, and a couple of herbs of choice. My favorite way to toss is to add that with a little salt and pepper to the bottom of the bowl, grind it all up with a pestle, and then layer on the greens, flowers, and all, and toss with a fork and spoon.

I love this! And there are all kinds of recipes on the internet for different ways to use this bountiful plant.

Whoa! I just read you can make wine out of the flowers. Now that’s bound to be another story!

I better finish this up, and where’s my basket?