Dandy Dandelions

The dandelions have arrived! I love dandelions! They're one of my favorite flowers. I know, I know... most people consider dandelions a common weed, and a nuisance, but not me. Those cute little balls of sunshine are beautiful, they smell pretty, and they're SO incredibly useful!

There's so much lore about the modest little dandelion. Even its name has a rich history. Apothecaries of old called it dens lionis, meaning "tooth of the lion" and in French, dens lionis translates to dent de lion... from which the name "dandelion" comes. The French also called it pis en lis, or "pee in the bed." A much less polite name that most people I know would find befitting. It likely comes about from dandelion's reputation as a diuretic.

One of my favorite stories about dandelions says, "According to ancient Celtic legend, dandelions are the children of the Sky God and the Earth Mother. They awaken each dawn to unfurl their blossoms in the morning Sun and to bask in the warmth of their father's life-giving rays. Their faces turn to follow him from east to west in his journey across the sky until he leaves them at day's end, when they close their petals tightly- as though donning a nightdress- and bow their heads to sleep, secure in the bosom of their mother." -Nuala Drago

In Celtic countries where fairy stories are common, many believe in the healing powers of dandelions, particularly in their ability to cure diseases inflicted by said fairies, or malevolent spirits. Many also believe that consuming dandelions regularly might even aid in the ability to communicated with the dead. It's believed that you can send a message to a loved one, living or dead, by blowing the seeds off the head of a dandelion into the wind while visualizing your message.

Dandelion has been a common food source, especially in times of late winter famine. Later it was a staple in natural medicine, treating everyting from skin blemishes to liver complaints.

In past times when winter stores had become depleted and fresh food became scarce, scurvy was a common ailment for many people. Fortunately, even before fresh fruits and vegetables were available, the dandelion provided people with nourishment and relief from their debilitating disease. It wasn't so very long ago that it was common in many households to drink a tea or tonic made of dandelions. It was said to remedy everything from respiratory infections, to depression. I can tell you from experience, it's not the most pleasant tasting tonic.

None of these remedies come without merit. Dandelions are packed full of nutrients like bioflavinoids, calcium, potassium, iron, niacin, choline, folic acid, magnesium, sulfur, and zinc, not to mention a long list of vitamins in higher concentrations than those found in spinach and chard.

I have a number of dandelion recipes I look forward to every year, utilizing all different parts of the plant.

Early greens have a better flavor than those you'd gather later in the season. If you're going to be eating fresh greens it's better to gather them before the flowers appear. Otherwise the greens are apt to be bitter. Very young greens can be added fresh to salads, but I prefer them cooked in much the same way as collards or mustard greens.

Before cooking with dandelions I often give them a quick boil, for 3-5 minutes until the spines are tender. It helps to neutralize any bitterness they might have. Simply trim the root end, and toss them into a stock pot of boiling, salted water. After a few minutes drain them into a collander and rinse with cold water to stop the cooking process.

This is one of my favorite recipes. It's very basic and an easy way to introduce yourself to dandelions.

Dandelions with Garlic & Onion

1 lb dandelion fresh greens
2 cloves of garlic, minced
1 medium onion, sliced
olive or basting oil (about 1/4 cup)
salt & pepper to taste

After boiling and cooling your greens as above, squeeze excess water and allow them to drain.

Heat about a tablespoon of oil in a pan on medium and lightly saute the garlic and onion until it carmelizes. You may also want to try leeks and/or shallots for a slight flavor variation.

Once the onions and garlic are nice and happy, turning slightly transparent, add the remaining olive oil and your dandelion greens. Toss gently until they're well coated with oil, and the garlic and onions are thoroughly mixed in. Sprinkle with salt and pepper to taste.

You can serve these greens as a side dish. They pair well with fish and pork, in my opinion. Alternately, you can use these cooked greens in the following recipe, which I chose to do...

This recipe is inspired by a spinach and sausage pie that my dad made for Easter dinner- essentially a crustless quiche without any cream. We decided just to call it a "pie." It's very similar to Emily's breakfast casserole over at Joyful Abode, minus a few ingredients. I think dandelions in place of chard would work beautifully in her recipe if you eat dairy and potatoes.

Dandelion & Sausage Pie

1/2 lb dandelion greens, sauted as above

1 lb beef or pork sausage

6 eggs

Preheat oven to 375 degrees. Grease a large baking pan. Cook your sausage, breaking it apart into crumbles.

In a large bowl beat the eggs and add your cooked sausage and mix together. Add your dandelion greens and mix until everything's well coated. Pour into the greased baking pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

You can eat it as is, or sprinkle cheese on top. Yesterday I heated up a piece and spread some yummy homemade cajun mayo over it. It was delicous! The mayo really added some richness.

Keep watching, I'll have a few more dandelion recipes coming soon. They're finally starting to flower and the yard is looking so pretty. I'm sure my neighbors will think I'm a little bit nutty when they see me out there plucking the blooms off all the dandelions.