When you are trying to learn a new skill — like gardening, for example — you just never know what useful information you might stumble across in your quest to master this new domain.
A recent encounter with persistent dandelions in my garden beds is an excellent case in point. While searching the Internet for organic remedies for this annoying pest — hoeing and heavy mulching appear to work best — I was astounded to learn that dandelions rule as one of the world’s most nutritionally dense edible greens. They are high in beta-carotene, potassium, iron, calcium, magnesium and phosphate, as well as the B vitamins thiamine and riboflavin. I found The Leaf Lady‘s web site particularly informative.
Now keep in mind that I am not a nutritionist, nor am I an historian, only a mom armed with her Mac and a brilliant mastery of Google. But it turns out that the humble dandelion is a European import brought to the States to be farmed in vegetable gardens throughout the colonies when our country was young. Dandelions (from the Old French “dent-de-lion,” which means “lion’s tooth”) kept many a settler alive through tough times and continues to be cultivated and eaten the world over — adored by everyone except us disdaining Americans.
Now I knew dandelions were edible, having learned this fascinating fact the summer before I started high school. That year, my grandfather brought a car full of relatives to our home for an afternoon visit. Among them were his 92-year-old Aunt Alma, who was visiting from Missouri. There were many details about my tiny and unassuming great-great aunt that made an impression that day, among them that she, the youngest of ten siblings who immigrated from Sweden with their widowed mother, married her husband the very day after she met him for the first time (although they had been corresponding for several years) and with him went on to have eleven children of her own. Somehow, during the course of that visit, the conversation turned to food — as it often does when relatives get together — and my Aunt Alma professed an undying love for dandelion greens, much to the amusement of those gathered around her. Given that my Aunt Alma went on to live far past her 95th birthday, I suppose I should not have been so surprised at the healthfulness of her favorite green.
I spent an hour this past Saturday afternoon digging up dandelions out of my yard and garden, then got the brilliant idea of harvesting the greens and trying them for myself. That took the remainder of the afternoon and part of the evening as well. Not only did I have a lot of dandelions but it took a great deal of time to separate the leaves from the rest of the plant, bits of grass and a fair amount of dirt before cooking them. And then the product of my toil — sauteed with chopped garlic in olive oil — was a particularly chewy and bitter dish that we all sampled and no one liked.
So I turned back to my trusty Internet and, once again using Google, found tips for harvesting and for preparing the benevolent dandelion. It turns out that the most tender and least bitter dandelion greens come from the young plants that have not yet flowered. I found harvesting with a pair of scissors the most practical strategy, and by cutting one leaf at a time, I could most easily avoid getting blades of grass in the mix. Many dandelion afficionados advocate soaking the leaves in lightly salted water overnight to remove bitterness and to boil in water before sauteing to soften them. So in my second attempt to prepare my dandelion greens, I followed this advice and found a much more palatable result.
Additionally, I found the tiny flower bud that forms in the center of immature plants, when picked before the stalk forms and sauteed in butter, very tasty. I was able to gather about a cup of these delicacies with about four quarts of tender young dandelion greens in about an hour’s time. All I had left to do was careful rinsing and I was ready to prepare.
I’ve played around with a few recipes, and this is my favorite:
Saute four cloves chopped garlic and one thinly sliced onion in two tablespoons olive oil. Add one teaspoon of curry powder and 2 tablespoons golden raisins and cook, stirring, until the raisins have softened. Add two quarts of young dandelion leaves (which have been thoroughly rinsed, chopped into 1/2 inch pieces, boiled for ten minutes in salt water and then drained). Stirring, saute an additional ten minutes and serve.
Prepared this way, the dandelion greens are tasty, although I am even more fond of the dandelion buds in butter, which has a very nice, nutty flavor, I think.
Note to Mom and Dad: If you read this, do not send money. We are fine.