|Dandelions are plentiful throughout most of the United States.|
I love foraging for wild greens, especially, in the spring while I wait for my lettuce and spinach to grow.
|My lettuce sprouts.|
This spring I have been eating a lot of dandelions.
We have them all over our yard.
I use a spade and dig up the whole plant.
It is really easy. I push the spade into the dirt right at the base of the dandelion with my foot, then tilt it back. You can feel the root go, "Pop!" Then I pull the plant out, brush off the dirt and remove any bad leaves.
|Discarding the less than vibrant leaves.|
I like to get as much root as possible because they are so nutrient dense. I wash and pare them before cooking. I hope to learn how to prepare them for medicinal teas in the future.
|Preparing dandelion roots for cooking.|
|Washing dandelion greens.|
|Chopped dandelion greens.|
|Boiling dandelion greens to remove the bitter compounds.|
|Draining the boiled dandelion greens.|
They make a good wilted salad with bacon grease, apple cider vinegar, and a little sugar (I have used chicken fat, apple cider vinegar, liquid smoke, and molasses).
They are great in soup, also.
|I made a large batch of dandelion soup with beef bone broth.|
|Salad with dandelion greens, narrowleaf plantain, garlic mustard greens, violet blossoms, shredded carrot, cucumber, and lettuce.|
Dandelion greens are also high in vitamin C, Potassium, and Iron.
Dandelions are, also, said to be very good for kidney and liver health.
If you follow this link you can read a comprehensive analysis of the vitamins, nutrients, and minerals contained in dandelions. The chart also compares dandelions side by side with kale and collard greens.
A word of caution: dandelions are a diuretic and a laxitve, so be careful about eating them in huge quantities. :)