Taraxacum officinale

Dandelions are a common weed found in temperate areas throughout the world. They were brought all over the world with immigrants who used them for food and soon escaped to grow wild wherever they were brought. Dandelions are a nutritional powerhouse. Their bitter greens are an amazing source of low calorie nutrients and are great in salads. The flowers are surprisingly tasty and are great in jellies and wines. Dandelion root is also used to make a nourishing beverage.

Dandelion often makes an appearance in recipes for spring tonic.

When a recipe calls for dandelion flowers, it isn't asking for the large flower head but the hundreds of tiny yellow florets that make up the big yellow head. When preparing dandelion flowers for cooking, be sure to separate the yellow flowers completely from the bitter green bracts and the white fluff.

The greens should be harvested when young before the flowers appear for best flavor.

Roots should generally be harvested in the autumn of the first year.

When wild harvesting dandelions, make sure that you are at least 50 feed from a roadway and harvesting from an area that is not routinely treated with pesticides, herbicides or chemical fertilizers and always be sure to rinse your dandelions well before using them.

Dandelion greens are rich in fiber, folate, magnesium, phosphorus, copper, Vitamin A, Vitamin C, Vitamin E, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Iron, Potassium and Manganese

Element(s): Air -
Planet(s): Jupiter Sun
Zodiac Sign: Pisces Sagittarius
Season: Spring
Sabbat: Feast of May

Gender: Masculine

healing, health, strength, wishes, perseverance, divination

Recipes that contain Dandelion

Notes from the Test Kitchen

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