Roar of the Dandelion

A term once popularized by a favorite children’s show amphibian star, “It isn’t easy being green.” applies to this month’s wild food feature. The ubiquitous, and often cursed, dandelion yields a tasty and nutritious addition to seasonal diets. This common lawn ornament, which is classified in the sunflower family, is also known by the names lion’s paw and blow ball. The leaves are best collected in the spring before their bitterness overrides the subtle characteristic of gathered greens. The roots are usually harvested in early fall when they are at the highest stored nutritive value. The developing flower buds can be gathered whenever they appear. First and foremost, the dandelion needs to be accurately identified as one of the varieties of edible plants. Secondly, the foraged plants need to be collected from pesticide-free areas.

It is surmised dandelions have been consumed since pre-recorded history. The plant contains high levels of potassium, calcium and magnesium as well as vitamins A, B, and C. Purportedly, the dandelion rivals any cultivated garden plant for its store of vitamin A. All parts of the plant can be eaten, either raw, sautéed, boiled, pickled, steeped, dried, baked, or roasted. Recipes abound for this versatile plant. The dandelion also plays a leading role in traditional medicine, homeopathic approaches, and natural remedies. It enjoys the stance as one of the earliest plants recorded for use as an herbal medicinal to treat a wide variety of body ailments including congestion, elimination and skin disorders.