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Discussion Starter · #1 ·
i am looking for a good dandelion recipe for our mayday celebration. i was thinking some sort of baked casserole.

anyone have any ideas?

this looked fun for the kids:


No pasta machine needed! adpated from: The Cook's Garden catalog - Spring/Summer 1989

2 cups Dandelion greens
2 Eggs
1 1/2 cups Flour
1/2 teaspoon Salt

1.) Whirl dandelion greens and eggs in a blender until smooth. 2.) Transfer to a bowl, add salt and start adding flour while beating with a spoon. Keep adding until dough is stiff. 3.) Turn out onto floured surface and knead until smooth (approximately 5 minutes). 4.) Roll out with rolling pin to 1/8"-1/4" thickness or thinner. 5.) Allow to stand and dry 1 hour, then cut into strips. 6.) Drop into boiling water and cook 1-2 minutes.

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I've had the greens in salads and sauteed. Basically used like spinach or other baby greens. We live in suburbia so I am afraid to eat any dandelions around here, they've probably all been treated for the last 20 years.

I've never tried this recipe but I always consider it when I come across it it the LLL-whole food for the whole family cook book.
Dandy Dandelions
Oil for frying
1/2 C milk
1 egg
12 opened yound dandelion flowers, stems removed
1/2 C. flour
salt to taste

Heat 1 inch oil in heavy skeillet to 375. beat milk and egg together. dip flowers in egg mixture, then coat in flour. drop into hot oil, cookk until golden. Remove w/ slotted spoon, drain on paper towels. Sprinkle w/ salt (also offers alternative of sprinkling w/ cinnamon and sugar).

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I like to make a pasta with feta cheese and greens. You can use any greens you want and I often use a combination of dandelion and swiss chard. Just saute up a bunch of chopped onions and garlic with a little salt and pepper. Once the onions are soft add chopped greens and cook down. Once the greens are cooked add pasta and feta and cook on low for a few minutes to bring it all together. It is incredibly delicious
: I can't have dairy right now and I made this yesterday without the feta and it was still tasty, I just made sure not to skimp on the oil and salt


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I've never had this but I got this recipe in my email this morning. It comes from a blog called Fat-of-the-land.


Dandy Muffins and Bread

Before making this recipe, you'll need to harvest a cup of dandelion petals. This shouldn't take more than 15 minutes with the right flowers and technique. Choose tall, robust dandelions that have been allowed to grow unmolested. Abandoned lots and field margins are good places to look. Generally the presence of dandelions indicates herbicides are not in use, but roadside specimens can contain the residue of other chemicals. Choose your spots wisely. You'll want to harvest in the morning, before the flowers have fully opened. Grasp the yellow part of the flower (the petals) and twist away from the green sepals and stem. Discard any greenery. I prefer the bread to the muffins.

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
1 cup dandelion petals
1/4 cup canola oil
4 tbsp honey
1 egg
scant 1 1/2 cups milk

Combine dry ingredients in large bowl, including petals, and mix. Make sure to separate clumps of petals. In separate bowl mix together milk, honey, oil, and beat in egg. Add liquid ingredients to dry and stir. Batter should be fairly wet and lumpy. Pour into buttered bread tin or muffin tin. Bake at 400 degrees. A dozen muffins will take 20-25 minutes. Bread will take 25-30 or more minutes. At 25 minutes, check doneness of bread with a toothpick. If still too moist inside, lower oven temperature and continue to bake, checking every five minutes.

This recipe is based on one in Peter Gail's The Dandelion Celebration; mine doubles the amount of dandelion petals. My first attempt-the muffins-used the recommended 1/2 cup of petals. You can see the color contrast in the two images above, with the bread and its full cup of petals better showing off the dandy essence. I might even add more petals next time. The final product is savory sweet, somewhat like cornbread, with the yellow petals an eye-catching glint of sunlight.

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Also got this in my email today. It comes from the Natural Home. We can't eat the dandilions here because of the poisens our landlord puts out.


A Dandelion Celebration: Dandy Springtime Greens
By Peter Gail

When many people consider celebrating dandelions, they do so in much the same
spirit as one celebrates over-stayed house guests: the party begins once they're
gone! But the dan*delion, routinely thought of as "lawn enemy number one," is
welcomed and celebrated around the world as both food and medicine.

Dandelions are one of the best wild-vegetable resources in the world. They are
free, abundant, nutritious, and very palatable when collected at the right time,
in the right way, and properly prepared.

Greens Gathering
Collect dandelion leaves in the spring before the flower buds appear. The best
way to harvest them is to cut the greens with the top of the root still attached
so the leaves stay together. This makes them easier to clean.

Make sure you collect greens that grow significantly back from the road and in
areas that have not been sprayed with herbicides or pesticides.

If buds or flowers have already appeared on your dandelions, harvest them when
flowering is complete. Then cut the old greens and flowers off at the root and
let new greens grow. Harvest the new greens while they are young and tender, and
they will be only slightly more bitter than in early spring.

To reduce bitterness even further, cover growing dandelions with a pot, a piece
of slate, or some other device that will help them blanch as they grow.
Blanching the greens will, however, reduce their nutritional properties.

Wash greens thoroughly to remove any sand or grit, and peel off old leaves.

Nature's Perfect Fast Food
To cook dandelion greens, first wash them thoroughly in slightly warm water,
removing old, discolored, or badly broken leaves. Cut off the roots and any
tough stems, and wash again, lifting the greens out of the water to allow any
sand to settle in the pan. Then sprinkle the greens with salt.

Cook the greens, with only the water that clings to the leaves after washing, in
a tightly covered heavy pot or steamer until they are limp and barely tender.
This takes between 5 and 10 minutes.

Drain greens and finely chop.

Dress greens with your choice of toppings. The foods that complement and best
reduce the apparent bitterness of dandelion greens are olive oil, garlic, pork
or pork fat in some form, eggs, vinegar, lemon juice, cheese, and bread-plus a
bit of salt and pepper. Combining one or more of these ingredients with raw or
cooked dandelions is the best way to enhance your enjoyment of them.

Adapted from Dandelion Celebration by Peter Gail. Copyright © 1994, Peter Gail.
Reprinted with permission of Goosefoot Acres Press.

4-5 quarts fresh dandelion greens 1/2 cup extra-virgin olive oil

1 cup water garlic, salt, pepper, chili pepper flakes

Clean and finely chop dandelion greens. Place a maximum of 1 cup water in the
bottom of a 6-quart saucepan; you don't want to use too much water because it
*doesn't mix with the oil. Insert a steamer rack in the saucepan, and place the
dandelion greens on top. Cover the greens with 1/2 cup of 100-percent-pure
extra-virgin olive oil, 1 to 2 cloves of garlic, salt, pepper, and chili pepper
flakes. Cover and steam until tender. Serve.

Dandy for Your Health
Dandelions offer six health benefits. They are high in Vitamin A, which is
important in fighting cancers of epithelial tissue, including mouth and lung.
They are rich in potassium, which helps lower blood pressure and reduce the risk
of strokes. They are high in fiber-helping to fight diabetes, lower cholesterol,
reduce cancer and heart disease risks, and assist in weight loss. Their high
calcium content builds strong bones and can help lower blood pressure. They are
high in B vitamins, which helps reduce stress, and their high iron content helps
prevent anemia.

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Discussion Starter · #8 ·

Originally Posted by Dakota's Mom View Post
Also got this in my email today. It comes from the Natural Home. We can't eat the dandilions here because of the poisens our landlord puts out.
you should be able to get beautiful dandelion green in the store... with the other greens. i've never picked mine off the lawn. (though i have picked the flowers to cook with)
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