This is a follow-up article to the Dandelion Greens – The Perfect Spring Survival Food article I recently wrote.
If you’ve already tried preparing the dandelion greens from the prior article than you know how delicious this wild plant can be.
In this article I wanted to quickly present you with another pair of delicious recipes using a different part of this common every-day plant: the flowers.
Pickled Dandelion Flower BudsI’d like to thank Rosalee de la Foret for this recipe!
For this recipe, you’ll want to harvest the flower buds when they are still tightly closed — before they ever opened.
- 1/2 cup onions
- 3 tablespoons fresh minced ginger
- 4-5 garlic cloves
- 1 cup dandelion flower buds
- apple cider vinegar
- tamari sauce
Rinse the flower buds well and place into a pint jar with the onions, garlic, and ginger. Fill halfway with the apple-cider vinegar and then fill halfway with the tamari. Cover with a plastic lid or a metal lid with a buffer (vinegar will corrode the metal lid). Let sit for three weeks and then enjoy on salads, as a snack, or on tuna fish sandwiches.
Dandelion FrittersIngredients for the Batter:
- 1/2 cup of flour
- 1/2 cup of milk
- one teaspoon baking powder
- 1/4 cup cornmeal
- 1 egg
- 1 tablespoon of honey
There are different ways of making this recipe.
How’s that saying go? “The more we sweat in times of peace the less we bleed in times of war.” There’s a lot of wisdom to that quote. Now get out there and practice!