Dandelions – the Foodie Gardener’s Friend
The poor dandelion gets a lot of bad press. They’re either ruining someone’s lawn or sprouting up through gaps in paths. But to those foodies in the know, dandelions are a blessing in disguise. The young leaves are nutritious, tasty with a bitter hint and are ideal as salad greens.
Dandelion Nutrition
Dandelions are high in C, E, K and B vitamins (thiamin, riboflavin). As with many leafy greens they are also a good source of potassium, calcium and iron. Add this to their antioxidant beta carotene and their pre-biotic inulin fibre and you’ve got a nutritional marvel that’s better for you than many commercially sold vegetables.
Grow your own
Unsurprisingly, dandelions are very easy to grow! Chances are you’ll already have some in your garden but if you don’t there are many sites online where you’ll be able to source seeds. If a bitter taste isn’t to your liking there are a few different dandelions you can try such as the French Dandelion (Vert de Montmagny), Amélioré à Coeur Plein Dandelion, Pissenlit Coeur Plein or the Improved Broad Leaved Dandelion. If you want to stick with the more common variety, try planting them in the shade where the reduced sunlight will cause a natural blanching in the leaves lessening their bitter taste.
Harvest your dandelions
Dandelions are a vigorous cropping plant and can be harvested twice a year in spring and autumn. They take around 90 days from planting to be ready so be sure to sow at a couple of weekly intervals to get long harvest periods. Select young leaves or take the head of the plant (in the same way as if it was a lettuce). Dandelions are perennial plants and will successfully grow back year on year with minimal effort. To ensure your dandelions don’t spread simply take off the flower heads before they go to seed.
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Eat your greens
Dandelion leaves are typically used as salad greens but why not try a more adventurous recipe?
Cream of Dandelion Soup
Preparation time: 10 minutes
Total time: 50 minutes
Serves: 4 to 6
Ingredients
- 1 kg dandelion greens, trimmed and washed
- 1 tbsp olive oil
- 2 large leeks, sliced
- 1 carrot, diced
- 1l cups vegetable stock
- 250ml whole milk
- salt and pepper to taste
Cooking directions
- Wash and chop the dandelion leaves.
- Heat the oil in a large pot on a medium to high heat, add greens, carrot and leeks.
- Bring to boil, stirring often, for 15 minutes.
- Add stock and simmer for about 15 minutes. Reduce heat to medium and whisk in milk,
- Continue stirring regularly until it thickens slightly.
- Puree the mix in a blender until smooth, taking care with the hot liquid.
- Add seasoning to taste.
Look out for our other Foodie Gardens stories; you may be surprised at how many other nutritious ‘weeds’ there are out there just waiting to grace your dinner table.