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A misunderstood weed, the dandelion is nevertheless full of little-known gastronomic properties. In salads, soups, cooked or raw, this plant lends itself to many culinary preparations. But how and when to pick a dandelion? And how to prepare it? Response elements.
Dandelion, an unjustly forgotten plant
Also nicknamed “lion’s tooth” or “shepherd’s clock”, dandelion is one of the most common plants in French villages. Easily grown in lawns and roadsides, this perennial plant in the Asteraceae family is easily recognized by its serrated leaves and the bright yellow color of the honeydew flowers, which when fertilized form a small ball of white feathers that the babies get. like to blow to make them fly in the wind. Dandelion exhibits flavor qualities that are particularly prized by connoisseurs and has been gaining renewed interest for several years.
Nothing is lost in a dandelion
The good thing about the dandelion is that all parts of it are edible. Provided, of course, that you know what time of the year the harvesting should be done.
- Leaves: if the wild dandelion is found throughout the year, then experts recommend collecting the leaves in the spring, just before the flowers appear. In fact, they are tender and young at this time of year. Dandelion leaves are generally quite bitter.
- Flowers: In spring, the beautiful golden buds that make up the dandelion flower are also harvested. To harvest them, simply break the stem just below the flower head.
- Roots. this time, it is in the fall that the roots offer the most flavor benefits. Less used than leaves and flowers, dried roots are mainly used in the form of herbal teas.
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Dandelion preparation in its raw version
Mostly raw, young dandelion shoots are ideal for making delicious salads. The leaves pair perfectly with soft-boiled eggs or Italian ham or grilled bacon. As for raw vegetables, they will go perfectly with beets, corn or even tomatoes. Cooks are used to replacing arugula with dandelion leaves, the bitterness of which, however, is less pronounced. And for a successful plate design, a few small flowers scattered on top will gently elevate the appetizer, which is both fresh and delicious.
Preparation of dandelion in its cooked version
Dandelion is also suitable for a variety of cooking methods. The leaves and roots, previously cleaned, can be simply sautéed in olive oil or butter to make a delicious “fallen” pasta that will enhance an omelette or al dente pasta. With it, you can also prepare a soup rich in vitamins and microelements. Dandelion goes very well with nettle, another “weed” that can be rediscovered without hesitation.
Our dandelion recipes
Dandelion Fricassee
Omelet with dandelion flower buds
Source: Le Figaro
