Dandelion
Dandelion originated in Europe and now grows
practically everywhere. Dandelion was first used for its medicinal
properties, today it is known for its culinary properties.
Even though the dandelion is too often simply considered a pesky
weed in North America, farm-grown dandelion leaves, part of the
lettuce and endive family, have a very pleasant, acidulated flavour
and delicate taste.
Wild dandelion leaves are smaller and more bitter-tasting than the cultivated variety. In French, it is called « dent-de-lion » (lion’s tooth) because of the serrated shape of its leaves. Hothouse or farm-grown dandelion leaves have a delicate and pleasant, slightly acid taste.
Dandelion flowers are also edible, and very soon, a variety of
red-leaf dandelions will be introduced on the market.
- Choose fresh young leaves still attached to the roots.
- Dandelion leaves are picked when they are very young, before flowers begin to form.
- Wash only when ready to use.
- Dandelion leaves can be eaten raw or cooked.
- Blanching leaves for one or two minutes will lessen their bitterness.
- To serve in salads, use sweet vinaigrette with walnut oil or raspberry vinegar. Warm vinaigrettes are also nice because they soften the texture of the leaves slightly.
- In Europe, dandelion is served in salads with thin strips of salt pork (lardoons) and garlic croutons.
- Dandelion can be eaten like spinach.
- Dandelion is sometimes prepared braised with pork meat.
Low in energy, the dandelion is a good source of vitamins A and
C and potassium. It contains iron, calcium, riboflavin, thiamine,
magnesium, folic acid and copper.
Dandelion is reported to be purgative, diuretic, tonic,
antiscorbutic (anti-scurvy) and decongestive. It has long been used
to relieve ulcers, hepatitis and itchy rashes.
In a perforated plastic bag, dandelion will keep for about five days in the refrigerator.