The dandelion. It may be common but it is very useful. Almost all parts can be eaten. The greens can be used wherever spinach or stinging nettle are used. Dandelion greens are best eaten in the spring as they turn tough and bitter as the get older. Pick the flowers as you need them. Toss them in a salad or deep fry (heaven forbid in our fat fearing society). If eating fresh, cut the heads as close to the stems as possible. The flowers will close up immediately after you pick them. Put them in a bowl of water and pick them out just prior to putting them in a salad.
Use only dandelions that have not been tainted by pesticides and herbicides (such as lawn fertilizers). Now go out and pick those dandelions out of your lawn and fry (did I say fry?) yourself up a nice mess of dandelion flowers. Your body will love the high levels of vitamins A and C not to mention the iron, calcium, phosphorus, potassium, magnesium and copper. Your body will love you and so will your neighbours!
Dandelion Salad with Poached Egg
2 cups of dandelion leaves
2 eggs from the Home of Happy Hens
home made croutons
1/2 teaspoon Dijon mustard
1 tablespoon Vinegar Works Balsamico Bianco
2 tablespoons olive oil
Salt and pepper to taste
1. Clean dandelion leaves;
2. Poach eggs for 3 minutes in boiling water with 1 tablespoon white wine vinegar;
3. Combine mustard with vinegar; beat in oil. Season with salt and pepper.
4. Arrange dandelion leaves artfully on a plate. Garnish with croutons. Pour dressing over and top with a poached egg.
Well, if this ain’t delicious and nutritious.