So, my dandelion crop is coming up quite nicely this year, I must say. The mild winter, perhaps? The curious warm snaps? Who can say. Regardless, they are lush and huge and golden. I should put them to good use, no?
I'm serious. Has anyone used dandelions (root, leaves, flowers, whatever) in a recipe and been pleased? I'm sure I can find recipes on the internet but if anyone has any personal experiences, I'd really appreciate it. Thanks!
Posts: 4535 | Location: Rochester, NY, USA | Registered: 06-03-02
Hi Elexina, I've put them in salads. Mixed them with tomatoes and a light dressing. I have never used the root, just the leaves. They're good, and have a slightly sharp taste, a bit like an endive. Use them early in the season. They become unbearably bitter and course later...a bit like men.
Dandelion is not a likely ingredient in cookery,which isn't to say it hasn't been. It is strongly diuretic.The polite English gave it the name dandelion from Old French dent-de-lion (Lion's tooth, from the shape of the leaves) but the French themselves , being more earthy and direct, call it 'pissenlit'.'En' is 'in' and 'lit' is bed (for sleeping)
In Britain, dandelion wine is made from it. Here's a North American site:
Thanks, dg. I get an organic field mix from the supermarket and a lot of it looks suspiciously similar to what my yard yeilds so I was thinking, why buy when I can harvest?
I found a recipe for dandelion coffee, which I will try out... And fried dandelion heads. I will report back.
Fred, that has always been one of my favorite Frenchie things. Along with "pain perdue" (lost bread, because otherwise they would call it Our Toast or something).
Posts: 4535 | Location: Rochester, NY, USA | Registered: 06-03-02
Originally posted by dg: Oh ****, I meant coarse, of course. You mean they can spell?
Well,no..... how can put this ? I was thinking, as you may have guessed, in modern French and the effect, on a sleeping, coarse, man, of having drunk too much wine (dandelion or not)....
