Wild Edibles: Dandelion

Taraxacum (Photo credit: Takashi(aes256))

The poor, misunderstood dandelion.  Demonized as a noxious weed that terrorizes lawns with a sunny splash of color, the dandelion is definitely underrated.  As a kid I loved learning about the plants and how they could be used, and the ones growing in my backyard were the first I began to research.  The dandelion is one of the first plants I learned the medicinal properties and culinary uses of, so I have a bit of a history with this flower.

Harvest and Use

In the spring as these are beginning to pop up all over the yard, gather the young leaves.   They are great additions to salads and sandwiches and have a slightly bitter flavor.  They should be collected when they are young, because when they are older the bitterness increases.  Aside from its interesting flavor, it is high in vitamins and minerals and has a host of medicinal benefits, from being a detoxifying diuretic to helping clear up acne.

Once the dandelion blooms, the leaves become more bitter.  They are still edible, just not as pleasant.  At this time, the flowers can be picked and the petals can be sprinkled on a salad to add some color.  The blossoms can also be picked and used to make wine, which is something I’ll have to try next year when the flowers arrive again!

At any stage of development, the dandelion’s root can be harvested and roasted, then ground and used as a coffee substitute.  In my opinion, nothing is as good as the real deal, but dandelion root isn’t too shabby.  It’s also a mild laxative and can be used for occasional irregularity.

Like all wild edibles, don’t collect dandelions from roadsides or from yards that have been chemically treated.  Be sure to always wash thoroughly and enjoy!