Dandelion Fritters - A Spring Tonic

Dried up [left over from winter storage], shredded turnips and fresh chopped dandelions make a tasty fritter with the addition of an egg, some milk and flour, maybe some flavoring herbs or spices, a pinch of salt. Beets, carrots, parsnips, rutabaga, even shredded pumpkin or squash will work. Serve with a dollop of crème fraîche.

Dandelion Root - Coffee Substitute

For those of you who think dandelions are the bane of your lawn, dig them up, scrub the roots, slice the tops off then chop all of the roots, including the hairs finely and roast in a very slow oven, stirring often so they don't burn.

My husband does not drink wine, he says he doesn't like the aftertaste, but later in the day when he walked through the kitchen, he asked me why he smelled carob. Everytime I opened the oven door to stir the danelions, I smelled dark berries and chocolate. We discussed the way the palate works, how the tongue, throat and nose all catch different smells and tastes that contribute to the bouquet of food. Maybe someday I can convince him to try a wine with a carob or chocolate bouquet.

To make «coffee» from your roasted roots, steep in water that has just come to the boil, remove from the heat. After 10 minutes or so, strain, pour and sweeten to your taste. Then tell me what smells are wafting from your cup …

Pissenlit or Dandelions

Dandelions (dente lion) or pissenlit (piss in bed—from its use as a diuretic) is an herb with many uses. Leaves harvested early in spring can be eaten as a salad vegetable; its blossoms make a delicate wine, jelly and syrup for flavoring drinks. Its leaves can also be cooked like spinach.

When cooking older dandelion leaves (now when they are tough, instead of waiting for fresh ones in the Fall) requires a slightly more complicated cooking technique. Gather your greens, rinse, and blanch in boiling water for 10 minutes (this will remove some of the bitterness this green is known for). Drain and continue cooking with fresh water for about 10-20 minutes, or until tender to your taste. Serve with vinegar and oil.

Dandelion greens can also be wilted in a pan of hot oil and a little minced garlic and/or onions. Again, serve with vinegar.

Hard-cooked eggs can be grated or sliced over the greens, as well. And the flavors of your vinegars and oils will change its flavor, too.