Growing up, dandelions were always the enemy…
I remember my Dad devoting hours each summer to vigorously spraying them when they would pop up in the yard.
I also remember how annoyed I was during the first spring after we purchased our homestead when I realized the little yellow buggers were ALL OVER the yard and pastures.
My oh my… how times have changed.
Since my Lamb’s Quarter revelation several years ago, I tend to wholeheartedly agree with Ralph Waldo Emerson’s perspective on weeds:
“What is a weed? A plant whose virtues have not yet been discovered.”
So, since changing my mindset a bit, I now get giddy when I see the little yellow blossoms pop up all over my yard. Not only are dandelions very edible, but they are also incredibly nutritious.
**My one caveat about dandelion recipes is this: if you do plan to harvest dandelions, be very certain that they have NOT been sprayed with any sort of chemical or herbicide. I don’t have to worry about that out here on our homestead, but would definitely think twice before foraging handfuls from your local park or neighbor’s yard.
16 Dandelion Recipes
Dandelion Roots:
1. Dandelion Root Coffee— I’m dying to try this! Although I will admit, my hubby is a bit skeptical. 😉
2. How to Cook Fresh Dandelion Roots— Cook ’em up and eat ’em like carrots.
3. Dandelion Root Herbal Tea— Roast the roots first to add greater depth of flavor
4. Dandelion Root Tincture– “Dandelion has been used historically to detoxify the kidneys and liver, reduce swelling, fight skin problems, alleviate digestive discomfort, fight fever, improve vision problems, and prevent diabetes…”
5. How to Harvest and Preserve Dandelion Roots for Later— Use your dehydrator to enjoy the benefits of dandelions all year long.
Dandelion Greens
6. Dandelion Greens with Double Garlic— If it has garlic, you just can’t go wrong.
7. Wild Spring Green Pizza— Is this gorgeous or what?!
8. Creamy Quesadillas with Fresh Greens— Make these kid-friendly quesadillas with your favorite foraged, edible green.
9. Dandelion Greens Salad— Mix dandelion greens in with other spring greens for a nutritious salad twist.
10. Dandelion Green and Red Potato Salad— A lovely side dish for a springtime meal
11. Dandelion Pumpkin Seed Pesto— Use those greens as a basil substitute in this unique pesto twist.
12. Wilted Dandelion Greens with Toasted Mustard— An elegant side dish from Nourished Kitchen.
Dandelion Flowers
13. Dandelion Wine Recipe— “Dandelion flower wine was considered so therapeutic to the kidneys and digestive system that it was deemed medicinal even for the ladies…”
14. Dandelion Syrup Recipe— Move over maple! There’s a new syrup in town.
15. Dandelion Blossom Cookies Recipe— I bet your kids won’t be able to figure out the “surprise ingredient”…
16. Dandelion Jelly Recipe— And you can preserve it to enjoy for later too!
17. Fried Dandelion Recipe— Breaded dandelions? Who woulda thought?!
I love any twist on traditional pesto, and I’ll be trying this one made with dandelion greens! We just need to change slightly our definition of “weeds”!
The ecologists definition of “weed” is a pioneer species, one adapted to growing on disturbed ground. As such, native “weeds” are an essential part of ecological succession. It’s only the invasives that shove out natives that are a problem, and if they’re edible, well, we can eat the problem!
I just did a blog post on dandelions yesterday. My girls and I went out and picked all the dandelion flowers out of our yard and made Dandelion Blossom Bread. Now you’ve provided me even more recipes to try. Thanks.
Oooh, that bread sounds good!
what is the recipe for dandelion bread? thank you send to tdneil@bresnan.net and other recipes for dandelion?
what is the recipe for making dandelion bread
Here is the link to the Dandelion Bread recipe. http://worldofweeks.com/2014/04/24/dandelions-the-super-food/
Enjoy!
Thus far, I’ve only had the greens in salads; but since my son bought his organic farm last June, and we’re up here in beautiful SW Wisconsin, I’ll be trying these recipes you’ve provided! Thank you!
As for the definition of weeds, my son (Farmer Bryan) says, “weeds are nature’s band-aids…they grow where the soil is being neglected somehow (no rain, no nutrients, etc), and provide stability and nourishment when they break down.”
Dandelions .. Juicers juice them. Blenders put them in smoothies.
Oh yeah! I forgot about the juicing!
My Great Grandmother battered and fried the heads (flowers).
My great-grandmother did too!!!
My family did also
WE used to pick them for my granddad and he made wine out of them. My cousin and me got drunk off the wineonce
I just learned to do that a couple of years ago!! Yum! Sooo pleased that my son does not spray the ground where we live (a 100+ year old school bldg) – AND loves the look of dandelions 🙂
We love the flowers best in a fritter! I also toss them into soups or quiches. There are so fun to pick on a bright sunny day….we picked gallon bags of them and froze them for later use. They are so nutritious!
Dandelion Kombutcha Tea – delicious!
How do you make dandelion kumbucha? with the blossoms, or greens?
I make iced tea better than chamomile with dandelion blossoms. I snip the underside bulb off about 18 blossoms and put the yellow petals in a French press with hot water. Steep for about 10 minutes, press & pour. Add a TINY amount of sugar, it doesn’t take much. Add ice. You’ll get more energy than coffee I assure you!
Excellent post. We used to make an Italian dish with them. Saute garlic in a little olive oil. Pop in your greens and a few chopped tomatoes and let them simmer down into the oil. Very yummy!
I just did this and it was fantastic!
We went to my Grandma’s every Spring for a big festive “Dandelion Day” she cooked em up in a stew type dish. There were root vegetables, beef, and dandelion greens…and if I know my Grandma probably some bacon grease 🙂 she would also have them in a mixed green salad similar to the one you mentioned. Of course as a kid I thought it was gross to eat dandelions but grew to love them, especially as I learned all of their nutritional benefits! Probably part of why she lived such a long healthy life! This is my first Spring without her and every time I have seen a dandelion I think of her–it will be quite therapeutic to try some of these. The syrup and wine sound really good! I bet she would have loved the jelly!
Funny you posted this. I just made dandelion jelly last week and violet jelly today. So fun to live off the land – even if you do need a lot of sugar. 🙂
Violet jelly sounds good too!
I have a question. Our yard is full of dandelions but I have been told we should harvest or eat them because we have a dog. Is this true? (They have never been sprayed or anything, just a dog in the yard and the occasional cat that crosses through).
Hi Ginelle,
I’m assuming you meant to say you’ve been told you “shouldn’t” eat them because you have dog who may have urinated on them. Here’s the thing about dog urine, or any urine actually, it’s water soluble. Meaning, it washes away. So, you are totally fine to go out and harvest the dandelions; just wash them thoroughly before consuming.
I would use a water/vinegar solution to wash them….
Yes, I would agree to do that.
Last year, for the very first time, I ate dandelion leaves. I “foraged” them from our yard and made a salad that John and I enjoyed.
The next thing on my list is making the root tea and pan-frying the flowers in some kind of batter mix. I’m very curious what the flowers taste like. 🙂
I like to throw the leaves into chicken noodle soup and also mix a few of the leaves and flowers into a garden salad. If you have some chives flowering, the purple blooms and yellow dandelion flowers make a pleasant addition to the salad both in flavor and aesthetically.
We’ve been putting the tender greens in our scrambled, fried eggs, with a bit of freshly minced garlic. Love ’em!
Hi! Jill, I really enjoy your posts and website, etc.
After I saw today’s latest ideas/recipes, I had to reply to your great post about 16 ways to eat Dandelions – and add a 17th way for you to enjoy them, with a recipe my family devoured as often as we could when I was a child/teen (many many years ago!):
My mother would go to the field behind our house to pick the large fresh dandelions….(our lot, which was in a subdivision, abutted a farm where they kept either horses or cows in the pasture behind us. Unfortunately, the farm is no longer there, it is now a high dollar subdivision, country club and golf/tennis complex now called “Hurstbourne” in Louisville, KY where they hold PGA events and more….but I digress, sorry!)
Anyway, to her batch of freshly washed dandelions my mother added freshly cooked bacon crumbles, chopped hardboiled eggs, sliced fresh onion (cut into rings) and mixed some of the hot bacon grease with apple cider or wine vinegar and a little salt and pepper, to make a hot dressing that would wilt the dandelions. Served warm, it made one of the most delicious dishes/salads I remember enjoying.
This was such an easy to make dish and so very good! I hope that you enjoy it, too!
Blessings,
Deborah Reames
(now in) Raleigh, NC
This sounds amazing Deborah! My mouth is watering. Thanks for sharing!
Wow! I would have never thought there are so many uses for dandelions. I’m going to try out a couple of these recipes that have caught my eye.
When I was a kid here in Ohio we lived next to a family that struggled to keep themselves fed. The whole family could be seen a couple of times a week harvesting dandelions and I thought that they were very, very poor and had pity on them. Now that I reflect on that I think i may have had it wrong. I remember that although the family was poor they were all very healthy.
I like finding alternative ways to feed myself by growing veggies and supplementing my preps by harvesting wild plants and I’ll print off this article so I can have it handy.
Best article I’ve read in a long while.
Thanks!
Snake Plisken
I find it funny when survivalists start speaking of foraging and list dandelions..that’s great, but what about the other 49 weeks of the year.
People, store now for what is coming.
Screw the weed in my yard with pretty flowers.
If you don’t have 5 years of food stored…well, you are toast.
Wow – that comment makes me sad. It’s also really incorrect. If you know how to live in harmony with the land – from foraging to growing – you don’t need the same food stores in the event of an emergency.
Also – I don’t know where you live but I’m in zone 4 and have dandelions already and they’ll keep going right through to the winter.
Yes, but do you think of 100 million folks you will be the only one foraging??
I take my chances with store bought foods, dehydrated, home canned. It’s there and no frost bite and fighting others.
And when your food runs out? Foraging is a great connection with nature and a learning experience.
Preparedness is always a plus, Foraging is necessary for others to learn and very important.
I make dandelion root coffee often. It’s delicious. My hubby is a big coffee drinker, but he likes mix dandelion roots with it 50-50.
how do you make dandelion coffee? thank you send to tdneil@bresnan.net
i wouldl ike to seehow to make the coffe as well!
We spray every year for dandelions, if we have not yet sprayed them this year, is it safe to use them?
Hi Sharona,
You can use the top greens and flowers, but I would avoid the roots if you sprayed pesticides regularly on your lawn. It actually takes about 3-5 years of no chemicals for the soil to be completely free of chemicals. My background is in environmental engineering and someone else asked this question recently. You could also have your soil tested by the ag extension in your area to check. Hope that helps!
I am a HUGE advocate for dandelions and all other flowering plants. Our bee population is hurting and needs all the help it can get! Herbicides and Pesticides are doing more than killing off ‘weeds’ and pesky insects… they are killing us off ever so slowly
My grandmother was a foraging pro! I really wish I had more time to learn from her before she passed!!! Dandelion blooms fried are YUMMZ!!
Some farmers in my area of Idaho do not spray their fields, so that is a resource for TONS of ‘weeds’ without the worry… not that I need worry as our 3/4 acre grows these lovely flowers prolifically!
I use the green leaves of the dandelion like swiss chard. Sautee some bacon and onion in a large iron skillet. Fill the skillet half full of water, and vinegar (apple cider) about a cup, and white sugar to make a sweet and sour juice. And the cleaned greens and cook until tender. While they are cooking beat up 2 eggs, with a couple pinches of flour, salt and pepper. Whisk the egg mixture into the skillet, stir and cook until thickens. Serve over boiled potatoes.
My husband is a city boy and never ate dandelions. He loves them now as I do!
Oh YUM.
My sister , may she rest in peace, have been frying dandelions for years! Also day lilies! Our brothers came to the conclusion we would roll anything in a cornmeal batter fry it and eat it!
You forgot Dandelion Wine!!
My dad grew them in the house, so that he would always have fresh greens for his salads.
How neat!
We make cough syrup every year.
Good for cold, cough (regular cough and asthmatic cough) immune support, bladder infection, kidney, liver.
Flowers need to be young. After you pick those flowers stain on your hands might be cleaned easy with lemon (juice).
The recipe is very old (I got it from my cousin. It is translated to English).
420 single flowers(petals)
3 lemons
4 cups of water
3 pounds of sugar (not white!, good quality sugar, like coconut sugar or maple sugar, I add 2 pounds)
Option: I add 10 drops of thyme oil, good quality essential oil allowed for digestion, (not every oil is digestible). Thyme oil is known since centuries for cough suspension. Thyme is an expectorant and also contains substances that relax the respiratory tract.
Washed flowers put in the pot, cover with lemon juice (3 lemons), add water and boil on a low high.
After boiling, keep 10 minutes on a lower burner. Put aside for 24 hours. I usually keep it longer aside. After this time use a sieve to to retain solid pieces while a liquid passes through. Use a spoon to press the flowers so you will get the most liquid out of it. Petals can be now thrown away. Add sugar to the liquid and again boil on a low burner about 1,5 hours. Next, a hot syrup put in small jars, cover, put upside down until cold. Jars and covers should be very warm. I put mine straight from the dishwasher (hot cycle).
The syrup looks like liquid not honey. If someone prefers honey look alike form 3 pounds of sugar as mentioned above will do it. From the recipe mentioned above I had 12 small jars. You can later add 10-12 drops of thyme oil to enhance the syrup (optional).
🙂
This is awesome Karolina! Thanks so much for sharing!
Wow. Great incentive to collect and eat and again I missed out this spring to find fresh dandelions. It’s tough down here on the Texas coast as most public property and roadside is mowed and sprayed. This time I’m collecting seeds and sowing them in the garden for next spring. For me that starts in January-February.
***And when your food runs out? Foraging is a great connection with nature and a learning experience.***
Let me put it this way—I have so much food for YEARS that if my food runs out –there will be nothing left in this nation to forage!!!
16 (5) gallon buckets of rice. And that’s just rice.
People, again. If you are storing food for weeks, even months, and it is for any serious kind of disaster, why bother?? Think years, not months.
It may save your life.
Haven’t started yet? Get busy.
you sound like a crazy person!!!
I love Dandelion jelly! My mom made it when I was a kid and it was my first venture into canning as an adult. I haven’t made it in years because we haven’t found a good spot to pick dandelions in Casper…maybe this summer we will be lucky.
I put unopened flower buds in vinegar and use them like capers.
How long do you let them soak in the vinegar? Do you keep this in the refrigerator? What a neat idea!
One of my favorite ways is to make dandelion vinegar to use on salads and in cooking. You can use the root or leaves. Fill a jar three quarters full and cover with apple cider vinegar or vinegar of your choice. Let steep for 4-6 weeks or until it is flavored to your preference. Strain out the root or leaves. Gives a nice zip to salads.
Love the suggestions. Just a word of caution though that Dandelion root can cause allergic reactions. I have drank commercial dandelion root tea and coffee preperations on and off for some time without issue. However, the last time I did this I started getting abdominal discomfort and irritation inside my mouth. After some research I discovered this can be an adverse effect of dandelion root and unfortunately had to stop drinking it. I don’t know why I had this reaction though last year for the first time.
Good to know Therese!
Has anyone else ever tossed dandelion greens into spaghetti, or lasagna in place of spinach? the strong flavor of the greens goes really well with lightly-sweetened Italian-spiced tomato sauce.
I like this idea Becca!
A great spring recipe: Take some Italian-style pork sausage. Break it up and saute until browned. When it it is nearly done, add a lot of dandelion leaves that you have washed and carefully picked over. Saute the leaves in the sausage until wilted. Either eat as is, or use as a sauce over pasta. My grandfather loved it, and so do I.
For more dandelion ideas try here http://www.pinterest.com/j0theib/foraging-dandelion/ over 500 pins on using dandelions
I’ve always thought dandelions were disliked for no good reason…they’re so pretty and cheerful. And good for you, too!
I tried the syrup but need to know if the 3 cups of water in the recipe are in addition to the water used to steep the blossoms in? When I cooked my syrup it got really thick (too thick) and I’m not sure if I just cooked it too long or needed more water. I ended up reheating it and adding extra water and it’s just perfect now.
Really!? I never knew you could eat these! I loved them as a child, it meant summer was coming. I used to peel the stems and put them in puddles to watch them curl up. Never thought about eating them though.
Wilted Dandelion salad with hot bacon dressing has been a lifetime favorite of mine…They are just ready to start picking now…Yummmm
When I was growing up.. We used them for greens.
mom would use a piece of salt pork or a piece of bacon and potatoes. They would cook for quite a while until the potato was cooked and we would put vinegar on the greens individually as we are thrtm.. Not too much. Next day we would chop the potatoes a nd greens together and made a hash. Sometimes with an egg on top.
That sounds yummy!
Dandelion noodles! http://simplyhomemaking60.blogspot.com/2013/05/dandelion-noodles.html
Oh my goodness–how neat!
🙂
Great article and comments! I dehydrate the leaves and crumble them up to make dandelion leaf tea. I harvest enough each year for a year’s supply. It is a good diuretic.
So you can just put the flowers in your salad raw like you do violets? I had been using the leaves only. Thanks. I just discovered a great coffee replacement called Dandy Blend made w/ dandelion leaves. It’s really good. Also….I found a sign years ago that I put out every spring as the dandelions are going gang-busters- it says ” Experimental Dandelion Farm, Please so not disturb the Weeds.” It gives opportunity to explain to those friends who visit and don’t get WHY I don’t spray and kill them.
Dandelion is a honey and pollon plant, bees love it and can make lots of honey if dandelion is plentiful.
YES!! Last spring I had to call a Beekeeper to remove a medium size hive on a low branch of our Live Oak tree. My husband is very allergic to Bee’s. I was praised by the Beekeeper for not removing the Dandelions from our property. He said they are the first flower of spring for the Bee’s to gather pollen from. I have always had a fairly large ORGANIC garden. However, in recent year’s, I don’t see the amount of Bee’s & Butterfly’s I use to…even with a heavy planting of Tropical Milkweed for the Monarch’s. I use to have 100s of both & they would come back year to year. Now I hardly see any AND my garden pollination is suffering, in the area of production, as well! We’ve been on our property for over 27 years & use to be “out in the country”. However, the “hustle & bustle” is encroaching & unfortunately the population is growing at a very RAPID pace! With that comes the demands of people who are not accustom to taking care of themselves & want the Government to step in on everything! Result?? Pollution; Higher property taxes; Higher income taxes; Mass spraying for Mosquito’s & the killing off of BENEFICIAL INSECTS!
There are so many wonderful IDEAS here for Dandelion’s!
I am looking forward to trying a few. MY 9, laying CHICKENS absolutely LOVE DANDELION GREENS, so I have been feeding them the greens & keeping the flowers on the plants, for the Bee’s 🙂 .
Gotta try this dandeloin thing! What’s your take on Poke Salad? I have been gathering and eating it since a child.
DOES ANYONE KNOW OF A RECIPE TO DO HOME CANNED DANDELIONS??? I CANT SEEM TO FIND ONE ANY WHEREES AND THIS IS THE SEASON FOR THEM TO BE HARVESTED. PLEASE ANYONE !!!!!?????
Dandelion coffee is a great drink. !! Not a strong coffee taste, but I don’t like mine too strong anyway.
How long does the dandelion syrup last?
Hi Jill, glad you’re singing the praises of dandelions! Since I was a little girl when I picked the greens with my Italian grandma I’ve loved them. My husband does as well and we don’t use pesticides so we have a few 🙂 to use in our salads!
Here’s a Dandelion Root Vinegar for herbal use.
http://crowsdaughtersherbs.blogspot.com/2008/01/dandelion-has-been-potent-ally-of-mine.html
I just told another sight that they we’re the best on this subject but you my dear Lady just buried.her. I;ve been looking and waiting for a cure for my fatty liver and your sight just comfirmed wait I need to do. Thank you soooo much I can’t wait to start. May Yahweh thru his son B less you and your family as I see he already has. Love, Pat Wilson the fishermen of men and fish. Don’t for get his Son is comin real soon.
Wow – Dandelions bring back memories – and not good ones! My mom kept a basket and a knife in the trunk of the car and when she was driving past a field with a lot of dandelions growing she would stop and pick them so she could make a salad! (You couldn’t do that today – too many pesticides out there!)I’m 71 and when I was a child my mom and aunts regularly made dandelion salad – sort of plain greens with some tomato and onion with a simple vinegrette dressing. I hated it. It’s bitter and awful and I was made to eat it so now I cringe when thinking about dandelion anything. My advice to all the young mothers out there – don’t force your kids to eat anything they really don’t like because I feel if this hadn’t happened I might not have such an aversion to trying these greens today. I think it’s the bitter taste – I don’t like bitter anything – broccoli rabe – yuck. Sorry – just a word of warning. I see they sell them at the nearby farmers market – maybe I’ll give them a go again – tastes change as we age.
These are all so tempting. I remember my 70’s childhood and actually most of my mothers life, her pouring weed killer on them. My husband and me moved to the countryside a couple of years ago and its bursting with dandelions. Last year I did a bit of research and found they were a very versatile plant and starting picking and adding to omelettes and pizza, and pasta. This year the chickens will have a real treat from these and I will be trying your dandelion jelly and wine recipes.
We also have wild mint and tonnes of sorrel and camomile. Nature is very tasty!