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The first signs of spring in my own yard include the hummingbirds at the feeder, tulip and daffodil blooms, and asparagus spearing forth. In the kitchen I have chives chopped and sprinkled over a spring salad of dandelion greens.
Oh, yes. In the spring, the dandelions bloom like thousands of tiny golden suns. We are so lucky to have dandelions, oh most versatile and giving of plants. They will grow practically anywhere, from the richest soil to the hardest of concretes.
And please don’t tell me if you have declared personal war against this noble herb, that you pesticide spray or torch burn or with a rooting-tool pluck out the dandelion. If this is so, I can only think you may not have experienced some of the many positive qualities of the dandelion.
A list of good things dandelions provide:
• Dandelion wine. I’ve heard about great dandelion wine. I’ve yearned to try some. As of yet, I haven’t produced a vintage or met anyone else who has. Someday.
• Dandelion coffee. Find a friend who has declared war on the dandelions and who is using the organic method of rooting-tool to pluck out dandelions. Ask that person for all the roots he or she pulls out of the lawn or, better yet, the garden. You’ll get looks, but that’s okay because dandelion coffee is worth it.
Next, scrub the roots, cut them into small chunks, dry thoroughly (this may take days in a ventilated warm place or a few hours in a dehydrator), then toast until brown in the oven. Watch that the pieces don’t burn. When toasted let cool, then grind in a coffee grinder.
You are now ready to brew the ground roots just as you would tea or coffee. Measure in teaspoons rather than tablespoons, though, because this beverage is potent. Enjoy as a rich, caffeine-free coffee alternative.
• Tempura blossoms. Pick some nice fresh blossoms or buds. First, shake out any visitors from the bug world, then dip blossoms in your favourite tempura batter and fry until golden.
• Living off the land. You don’t fish or hunt? No problem. As a dandelion eater you can say you know how to live off the land. A field full of dandelions is easy to catch and is chockfull of nutrition.
• Nutrients. Nutritional highlights that 100 g of raw dandelion greens provides: 187 mg of calcium, 2.7 g of protein, 2959 micrograms of beta carotene (vitamin A precursor), 3.5 g of fibre, 397 mg of potassium, and 6648 micrograms of lutein and zeaxanthin (an antioxidant and carotenoid associated with healthy eye function).
In comparison, a 100 g glass of 2% milk supplies 117 mg of calcium and 3.3 g of protein. Raw carrots provide 5774 micrograms of beta carotene, 2.4 g of fibre, and 207 micrograms of lutein and zeaxanthin per 100 g. The same amount of banana offers 358 mg of potassium.
Nutrient information comes from Health Canada’s Canadian Nutrient File. I’m just sorry the file had no information listed for the roots or flowers.
• Lawn. One of the most important dandelion qualities is its ability to grow anywhere. When I lived in a farming area, the country people there had a saying, ‘If it wasn’t for the dandelions, we wouldn’t have a lawn at all.’
Dandelions have many other great qualities as well. Medicinally they are well known as a liver cleanser. They inspire love of beauty in small children who weave garlands of dandelion blossoms in the summertime. They serve practical purposes too. How else could you do the action to the kids’ rhyme Momma had a baby then its head popped off without dandelion flowers?
If you’re a teeth-gnashing dandelion hater, I may never change your opinion about this versatile plant. However, if it makes you feel better, just think, somewhere, someone is eating your enemy. And if you’re the one doing the dandelion eating, enjoy all the many culinary tastes and nutritional advantages this marvelous ground hugging green has to offer.
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Photo Credit: Karlis Caupals
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