You need to gather them in the spring BEFORE they bud. In Germany you will see people walking the fields after the farmers just did the spring plow, picking up the dandelions to make a spring tonic.
Back in the 60’s, in early spring, my mom would send us kids out to cut dandelions. She would make a hot bacon dressing loaded with onions and pour it over the greens. It was a combination that made them palatable.
I also know people who would gather the dandelion flowers then batter and fry them. They are actually pretty good.
I dried the flowers and used them for medicine but I like the roots better. They are very potent.
Here's something else you can do. If you collect enough of the roots and dried them in the oven, they also make excellent coffee substitute and not only that, heals all kind of diseases.
To dry dandelion leaves, you can air dry, oven dry, or use a dehydrator.
Air drying involves spreading the leaves on a clean surface in a well-ventilated area away from direct sunlight for a few days, turning occasionally.
Oven drying requires placing the leaves on a baking sheet and drying at the lowest temperature (around 170°F or 77°C) until they're brittle.
A dehydrator can dry them in a few hours at a low temperature.
Regardless of the method, ensure the leaves are fully dry and brittle before storing them in an airtight container.
Culinary uses
Tea: Dandelion leaf tea has an earthy, herbaceous, and slightly bitter flavor, and it's a popular caffeine-free beverage.
Flavoring: The dried leaves can be added to various dishes as a spice, similar to how fresh dandelion greens are used in salads or sautéed.
Greens powder: Dehydrated and ground into a powder, dandelion leaves can be incorporated into smoothies, desserts, baked goods, sausages, or used as a flour substitute.
Recipes: Dandelion leaves can be rehydrated and used in recipes that call for cooked greens, like soups, stews, or sautéed dishes.
Kimchi: Their bitterness pairs well with the strong flavors of kimchi, providing a unique taste and texture. (That one was a surprise!)
It's bitter but yes, dandelion roots are powerful medicine. Now there's the real and the false dandelion. You want to dig the real one.
Leaves are good in salad and the flowers make a good tea.
bitter that's why I don't like them in salad
You are clearly not using enough salad dressing! kek
You can never have too much salad dressing!!!
LOL
This.
You need to gather them in the spring BEFORE they bud. In Germany you will see people walking the fields after the farmers just did the spring plow, picking up the dandelions to make a spring tonic.
Oh. I understand now.
As a child i harvested spring dnadelion and fiddleheads with my grandmother almost every year.
Back in the 60’s, in early spring, my mom would send us kids out to cut dandelions. She would make a hot bacon dressing loaded with onions and pour it over the greens. It was a combination that made them palatable.
I also know people who would gather the dandelion flowers then batter and fry them. They are actually pretty good.
I dried the flowers and used them for medicine but I like the roots better. They are very potent.
Here's something else you can do. If you collect enough of the roots and dried them in the oven, they also make excellent coffee substitute and not only that, heals all kind of diseases.
The young ones, especially in spring are no more bitter than romaine lettuce.
I will try it early.
"bitter that's why I don't like them in salad"
I was always told that only the young, tender leaves are good to eat; the fully-grown ones are unpleasantly bitter.
I will pick them young.
I was out on vacation. Good to be back.
If I find it, will let you know.
Thanks. It was time to head out of DC.
From Farmer AI:
To dry dandelion leaves, you can air dry, oven dry, or use a dehydrator.
Air drying involves spreading the leaves on a clean surface in a well-ventilated area away from direct sunlight for a few days, turning occasionally.
Oven drying requires placing the leaves on a baking sheet and drying at the lowest temperature (around 170°F or 77°C) until they're brittle.
A dehydrator can dry them in a few hours at a low temperature.
Regardless of the method, ensure the leaves are fully dry and brittle before storing them in an airtight container.
Culinary uses
Tea: Dandelion leaf tea has an earthy, herbaceous, and slightly bitter flavor, and it's a popular caffeine-free beverage.
Flavoring: The dried leaves can be added to various dishes as a spice, similar to how fresh dandelion greens are used in salads or sautéed.
Greens powder: Dehydrated and ground into a powder, dandelion leaves can be incorporated into smoothies, desserts, baked goods, sausages, or used as a flour substitute.
Recipes: Dandelion leaves can be rehydrated and used in recipes that call for cooked greens, like soups, stews, or sautéed dishes.
Kimchi: Their bitterness pairs well with the strong flavors of kimchi, providing a unique taste and texture. (That one was a surprise!)
Yes the tea is really bitter but it is wonderful with a lot of cures.
Oh yes. I use it in coffee.