How to Cook Dandelion Roots
Dandelion is one of the most recognizable and widespread edible plants. You know that weed that pops up in your yard every spring with its sunny yellow flowers? That lovely yellow flower that then turns into a ball of fluff attached to seeds that get blown across the yard/town/nation by the wind and small children? Well, they are not just weeds, the entire dandelion plant is edible. Here is how to cook dandelion roots.
1. Gather dandelions. Be sure you are gathering from a source that has not been sprayed with herbicide. Younger dandelions are best as the older roots can become woody. The dandelion usually has one long tap root, so you may need to dig down a bit to get as much of the root out as possible.
2. Wash and trim. Trim off the plant tops and any small side roots.
3. Peel the roots. You can peel them with a sharp knife, or peel them like beets using the boiling water method. Put the roots in boiling water for about 2 minutes, then remove them and put them in cold water. Then the peels slip off easily.
4. Cut them into pieces if desired. You can slice them into button sized pieces or leave them long, whatever is more appetizing to you. If the roots are woody, I would suggest leaving them long and then you can strip the tender part of the root off the outside of the woody core as you eat them.
5. Boil the roots 7-10 minutes until they are soft.
6. Season and serve warm. I put salt, pepper, and butter on mine.
Enjoy!
Source: http://foodstorageandsurvival.com/how-to-cook-dandelion-roots/
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Whistler Blowers, Insiders
Wow, what’s the nutritional value of this stuff? What do they taste like? Are they bitter? ‘Guess I have to try ‘em myself.
That is the root, my mom has always had us as kids picking the leaves washing an making a fresh salad, sometime a light boil to add to mash potatoes, or a toss salad with onions or other salad add ins with a lard or bacon gravy, or a can of sausage gravy but don,t drown it. Just pick wash an eat
According to the USDA Bulletin #8, “Composition of Foods” (Haytowitz and Matthews 1984), dandelions rank in the top 4 green vegetables in overall nutritional value. Minnich, in “Gardening for Better Nutrition” ranks them, out of all vegetables, including grains, seeds and greens, as tied for 9th best. According to these data, dandelions are nature’s richest green vegetable source of beta-carotene, from which Vitamin A is created, and the third richest source of Vitamin A of all foods, after cod-liver oil and beef liver! They also are particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.
Good stuff.
Dandelion is a wondrful food as well as a beneficial medicine. It supports overall health by gently working to improve the functioning of the liver, gallbladder, and urinary and digestive systems. It is excellent for cleansing the skin.
Next time you spend an hour removing dandelions from your garden or lawn, turn them into medicine instead of throwing them out, and rejoice in the fact that they will always grow back.
In many cultures the lion has been the animal symbol of the sun since antiquity, as in the astrological sign Leo. Dandelions are yellow discs, like the sun, and open and close along with it. So, perhaps old name might mean ‘rays of the sun’ rather than ‘teeth of the lion’?
It is high in minerals, especially potassium, and vitamins, A, B, C, and D. (???)The young leaves boiled up to the tea or eaten fresh in salads are detoxifiers, clearing blood and lymph by increasing eliminationa through the kidneys and bowels. This in turn benefits overall health.
It is bitterness in dandelion leaves that makes them so good for your digestion. The bitter taste stimulates secretion of the digestive fluids, including stomach acid, bile and pancreatic juices. Dandelion promotes the appetite, and is recommended for those who have been ill or have lost their enthusiasm for food in advanced age.
Roasted dandelion root is well – known and caffeine free coffee substitute. We grind the roasted root with a few pods of cardamon just before brewing; it’s also tasty with cinnamon or fennel seed. The root can also be eaten as a vegetable.
[Hedgerow medicine. I did not ask about any copyrights but think is a good read]