dandelion season…

…has just begun.  Now is the time to forage for dandelion greens, if you are so inclined.  Pick the greens before the blooms pop up (and you know they will) which is when the greens turn bitter.  As I was cleaning the back yard yesterday I harvested a small salad.  I made a quick vinaigrette of lemon juice, dijon mustard and olive oil, tossed the greens quickly, then heaped them on toasted bread smeared with ricotta.

Yum!  Dandelion is a great source of vitamins A, B complex, C, and D, as well as various minerals.  A great source to find out more about dandelions (even recipes!) is Wild Man Steve Brill.

As long as you have an organic yard (no pesticides, ideally no fertilizer) and no loose running dog, you have the potential for a great harvest!


3 responses to this post.

  1. Posted by albert roberts on March 24, 2012 at 9:02 am

    About 70 years ago this time of year I was sent out with a large paper
    bag and a green handled pointy knife to do my part of what my Mom
    called our Spring tonic. It takes quite awhile to fill a large grocery bag
    with dandelions (no large ones, thank you). When I got home they were
    washed and re-washed until pronounced clean. Mom would then fry
    a quantity of bacon or what as my uncle in the mountains of North Carolina
    would call streaked meat. Sizzling bacon and its grease was then poured
    over the dandelions. Mixed thoroughly and then eaten by one and all-
    particularly we little urchins who ate under duress and threats with constant
    reminders of how good it was for us. Over the years I have made it
    on my own and would enjoy it tomorrow if I could. On a fancy menu it
    would appear next to wilted endive or something like that.


  2. Posted by Carol Derfner, Kinderhook on March 24, 2012 at 10:40 am

    If you don’t have any dandelions growing in your yard (hah!), you can buy some great leaves at the Berry Farm. I did this week and they were wonderful in a heaping salad of mixed greens. Going to try them on bread today….thanks for the idea.


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