Cooking with Dandelions: From Leaves to Roots
Dandelion grows easily in nature, but if you can’t harvest it yourself, you can find it in organic markets, herbal stores, or some pharmacies. Always choose organic, chemical-free sources.
All parts of the plant are edible: the leaves, flowers, and roots. Here’s how to use them in your kitchen:
1. The Leaves
Young dandelion leaves are perfect in spring salads or regional dishes. Slightly bitter and nutrient-rich, they are best harvested before the plant flowers, when they’re tender. Enjoy them raw in salads or cooked—like in a delicious dandelion leaf omelet.
2. The Flowers
Dandelion flowers are edible fresh or dried. They have a mild, sweet flavor and are full of antioxidants. Pick them in the morning when they’re fully open, and use them in salads, to make syrups, jams, liqueurs, honey, or floral teas.
3. The Roots
Harvest roots in spring or fall when the plant is young and the roots are less bitter. Choose large, healthy roots, clean them well, and trim away damaged parts. They can be eaten raw, roasted, or boiled. Roasted dandelion root is even used as a caffeine-free coffee substitute.
A Touch of Folklore
Dandelions have long held a place in folklore. In Europe, blowing dandelion seeds is thought to bring good luck or help wishes come true. In some African traditions, dandelions are burned as incense to ward off negative energy and protect the home.
European folklore also associates dandelions with fairies and magic. People believed the plant could attract fairies or gain their favor.
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