Marisa's Dandelion Patch

I found these recipes at various websites. If you know of any others, please send them along. If any of these recipes originated with you, please let me know so that I can give you credit and include a link to your website.

You may be surprised to learn that dandelion is a well-known green vegetable in many parts of the world. It is grown commercially in France and is often compared to endive in flavour. The leaves should be harvested in early spring while they are still young and tender; the older leaves are decidedly bitter and tough.

You can use the leaves in salads or cook them as a potherb. To remove the bitterness, change the water once or twice in cooking. As with chicory, the leaves may be blanched by covering them during their rapid growth and then used in salads. The best salad is made from cold cooked leaves that are chilled thoroughly, chopped, and served with a favourite dressing.

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Dandelion Coffee

Dig dandelion roots in spring or fall, cut into small pieces, and roast them at 120 C (250 F) for about 2 hours, until they are brown dry, and brittle. Grind into a powder in a coffee grinder or blender. Use about 25 mL (1 1/2 tbsp) per 250 mL (1 cup), and steep in a teapot or percolate. It is a good idea to experiment with greater or lesser amounts until you arrive at the strength you most enjoy.

Dandelions in Sour Cream

Gather 1 L (4 c) young, tender leaves. Cover with water, bring to a boil, reduce heat, and simmer for 10 minutes, covered. Drain. (Those who do not relish the bitter taste should change the water once or twice.) Chill and serve with butter and sour cream. Bacon or ham fried with onion may be added over top. Serves 4.

Winter Salad

4 cups young dandelion leaves, washed
2 tbsp lemon juice
2 tbsp sunflower oil
salt, pepper to taste
dash of garlic salt (optional)

Tear leaves into bite-size pieces. Place in a bowl and add lemon juice, sunflower oil, seasonings, and garlic salt it desired. Chill for one hour, and serve with meat, shrimp, or crab. Serves 4.

Dandelion Wine1

1 gallon dandelion blossoms
1 gallon hot water
Juice of 1 lemon
3 oranges, peeled and sliced
4 lbs of sugar
1 cake of yeast

Combine water and blossoms in a crock. Let stand for 24 hours, then strain. Then add the rest of the ingredients. Let the mixture set for 3 weeks, then bottle. Age the bottles for at least 2 months. Makes about 1 gallon.

Dandelion Wine 2

3 gallons dandelion blossoms tightly packed
1 oz. yeast cake
5 lbs. sugar
Juice of 1 dozen lemons
Water

Gather the blossoms at the height of bloom. Be sure to have at least three tightly packed gallons. Put in a stone jar and cover with water. Let stand for two days. Then boil for 15 minutes. Drain through a sieve, add lemon juice and sugar. Boil at least 10 minutes until sugar is dissolved. Add yeast when cold, either directly or float it on toast. Let stand for 3 weeks then sieve through cheese cloth. Bottle, but don't cork tightly for at least two months. Should stand for six months before using.

Dandelion Greens with Sausage

1 gal. dandelion greens
1 lb. smoked sausage
3 small potatoes, cut and diced
2 Tbsp. rice
4 Tbsp. vinegar
1 to 1 1/2 qt. water
1 tsp. salt

Wash and cut 1 gallon dandelion greens. Place in bottom of medium size pot. Put 1 pound of sausage, cut in pieces, in pot. Put more dandelion greens on top of sausage. cut and diced potatoes and put on top of greens. sprinkle 2 tablespoons of rice over potatoes. Boil all 40 minutes and add 4 tablespoons of vinegar before serving. If needed may added more water if it starts to boil dry.

Dandelion Fritters

Rinse and dry one of cup flowers and buds. To make the fritter batter; beat 1 egg, then blend in 1 cup milk. Mix 1-1/2 cups flour and 1/2 cup cornmeal with 2 tsp. baking powder in a separate bowl before blending with the egg mixture. Dip the flower buds into the fritter batter. Carefully drop breaded flowers in hot oil until golden brown. These can be used as croutons in a green garden salad.

Dandelion Dip

A simple dip can be made by blending 1/2 cup each of soy or milk based sour cream and cream cheese until smooth. Stir in 2 Tbls. finely chopped dandelion leaves. Spread on your favorite crackers or use as a dip with vegetables and corn chips.

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