With Spring finally here in New England, not only are we are enjoying a taste of warmer weather but the first shoots fresh, tasty, wild-edibles as well.
One of my favorite wild edibles during the early Spring happens to be the bane of all lawn owners: The Common Dandelion (Taraxacum officinale).
This article details how to identify and prepare this commonplace but excellent tasting and nutritious wild plant — knowledge that is an excellent addition to your survival info store.
How to Identify DandelionDandelion is a perennial, herbaceous plant with long, lance-shaped leaves. The leaves are deeply toothed and resemble it’s namesake (dandelion comes from the Old French “Dent-de-lion” meaning lion’s tooth). Here are the key components of dandelion that you’ll want to look for:
Dandelion Greens – How to Prepare ThemInstead of waging backyard chemical warfare on dandelions why not eat them instead?
The best time to gather and eat dandelion greens is in the early Spring before the flowers emerge. At this time of year they are only minimally bitter when eaten raw. When added to a stir fry (as I show you below) even finicky eaters will like them.
Here’s one of my favorite ways to prepare and eat dandelion greens:
Dandelion Greens Nutrition InformationDandelion greens (leaves) are more nutritious than most anything you can purchase in your produce section.
They’re higher in beta carotene than carrots and the iron, vitamin K, and calcium content is far greater than spinach and brocolli. And for the price of pulling them out of your (and your neighbor’s lawn ) you get vitamins B1, B2, B5, B6, B12, C, E, P (bioflavonoids) and D, biotin, mositol, potassium, phosphorus, magnesium, and zinc.
Still think this is a bothersome weed? Think again.