If you have ever had a foraging class with me or had a discussion around plants, you know how much my family and I love dandelions. Did you know every part of this "weed" is edible? From cooking the stems for addition to spaghetti, the leaves in salads or wraps, dried roots for tea or coffee substitute and the flower heads for a plethora of options; fritters, cookies, cake, muffins, jelly, syrup to name a few.
Dandelion is a very rich source of beta-carotene which we convert into vitamin A. This flowering plant is also rich in vitamin C, fiber, potassium, iron, calcium, magnesium, zinc, and phosphorus. It is a good place to get B complex vitamins, trace minerals, organic sodium, and even vitamin D.
Dandelion contains protein too, more than spinach. It has been eaten for thousands of years and used to treat anemia, scurvy, skin problems, blood disorders, and depression. With this one being popularly requested, here's my dandelion fritter recipe:
2 cups fresh dandelion blossoms, without stems (soak them in room temp water with a tbsp of salt for 10 mins then rinse and dry on a paper towel- this gets rid of any bugs)
1 cup flour
1 cup milk
Pinch of sugar
½ cup vegetable or coconut oil
sugar and cinnamon to taste OR for a savoury version, add in some of your favourite spices instead
With a whisk, blend flour, egg, sugar and milk until smooth. Heat the oil in a skillet
Clean blossom- get rid of any stem. Pick up dandelion blossom by the bump on the back, and dip it into the batter until it is totally covered.
Place blossom in oil, blossom side down. Once it is lightly browned, flip the blossom with a fork and brown a bit on the other side.
Remove blossom from frying pan with a fork, pat it with a paper towel then toss in cinnamon sugar
And an added bonus, I've snuck in another recipe!
Dandelion Muffins Preheat oven to 350.
Spray your tin or line with liners. (Makes 12)
Whisk together dry ingredients
Whisk together wet ingredients
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup sour cream
2 large eggs
1/2 cup butter melted and cool
1 cup loosely packed dandelion petal flowers- rinsed and dried
Zest of two large lemons
Juice from 2 large lemons
2/3 cups sugar
In a large bowl whisk the sour cream and sugar together until smooth. Slowly whisk in butter and add eggs one at a time.
Stir the dry ingredients into the wet, mix until blended. Divide the batter into 12 tins.
Bake for about 18-20 minutes