What do you do when you’re overrun with dandelions? Eat them & Drink them !
To make this dandelion recipe you get to spend a few minutes outside in the sunshine in your favorite dandelion patch gathering fresh dandelion blossoms.
You’ll need about 2 quarts of flowers to make a gallon of lemonade in this dandelion recipe.
Bring the flowers inside and place them in a gallon jar.
Fill the jar with room temperature water and add the juice of 4 lemons.
Add fresh honey to taste, and chill.
You can strain the flowers out after a few hours or just leave them to fall into the glasses when you serve the lemonade.
Remember Dandelion blossoms steeped as tea can help relieve headaches, menstrual cramps, backaches, stomach aches and even depression.
So, not only will this dandelion recipe be a tasty treat, it will be another way to access the healing properties of these beautiful sunny yellow flowers.
Save a glass or two for the rainy spring days that inevitably follow the hot sunny ones, and perhaps you will find your spirits lifted as you drink.
Enjoy the Spring and this dandelion recipe!
Health Benefits of Dandelion Greens: one of the most nutritious vegetables full of beta-carotene, fiber, potassium, iron, calcium, magnesium, phosphorus and the B vitamins, thiamine and riboflavin, and are a good source of protein.Nutrition analysis: 1 cup = 135 calaries (as prepared)
- 1 bunch dandelion greens
- extra virgin olive oil
- salt to taste
- fresh lemon juice
- garlic cloves sliced (optional)
Cut the stems off the greens and wash. Place the greens in a large pot of salted boiling water for 20 minutes until tender. Serve immediately with a drizzle of olive oil, salt and squeeze of fresh lemon. If you’re adding the garlic, heat the oil in a large skillet and add the sliced garlic . Saute for 1 minute until golden brown and add the greens. Continue sautéing for 1 minute and serve.
Chicken Salad with Roasted Beets and Dandelion Greens
- 3 pounds baby to full-grown beets, without tops but with root and stem ends intact (you need 4 lbs. with tops)
- 1 tablespoon plus 1/2 cup extra-virgin olive oil
- About 1 1/4 tsp. kosher salt, divided
- 1 cup walnut pieces
- 1 tablespoon cumin seeds
- Zest of 2 lemons
- 3 tablespoons lemon juice
- 2 tablespoons chopped shallot
- 1/2 teaspoon pepper
- 3 cups shredded cooked chicken
- 1 1/2 qts. loosely packed tender dandelion green tops or arugula
- Preheat oven to 400°. Scrub beets, pat dry, and put on a rimmed baking sheet. Toss with 1 tbsp. oil and 1/2 tsp. salt. Bake until tender when pierced, 50 minutes. Roast nuts on another sheet, stirring often, until deep golden, 6 minutes.
- Let beets cool. Meanwhile, toast cumin in a small frying pan over medium heat, stirring, until a shade darker, 2 minutes. Coarsely grind in a mortar or coffee grinder. Pour into a large bowl and whisk with remaining 1/2 cup oil, 3/4 tsp. salt, the lemon zest and juice, shallot, and pepper.
- Trim beets and rub with a paper towel to remove peels. Cut into wedges, putting dark ones in a medium bowl and lighter ones in another medium bowl.
- Toss chicken with light beets and enough dressing to coat. Toss dark beets with some dressing. In large bowl, toss greens and nuts with remaining dressing, then gently combine with chicken mixture. Arrange on a platter and tuck in dark beets. Season with more salt to taste if you like.
Dandelion Pesto with Pasta:
Measurements are rough and don’t need to be followed precisely.
1 clove of garlic, crushed
a large pinch of salt, Himalayan pink salt
1 cup dandelion heads, with the green bits pulled off as they are bitter
½ cup pine nuts
¼ cup Parmesan cheese, grated.
Salt and Pepper to taste
- Using a blender or a pestle and mortar, crush the garlic with the coarse sea salt and add the dandelion heads to make a paste.
- Add the ½ cup pine nuts (which can be lightly roasted before hand if you prefer) and blend into a paste again.
- Add ¼ cup olive oil, blending all the time, then add additional olive oil a little at a time until you reach the right consistency: like a sauce, but not too runny.
- Add the Parmesan cheese, then salt and pepper to taste.
- Pour over fresh cooked pasta, and serve immediately.
The pesto will keep in the fridge for a couple of weeks, but make sure to add about a half inch of olive oil to the top of the jar to stop air from getting in and make sure there aren’t bubbles in the jar.
Alternatively, pour leftover pesto into ice cube trays and freeze for months. It’ll keep the flavour fresh and the colour bright.
There are quite a few dandelion jam recipes around, but as a never-made-jam-before recipe hunter, I found them more confusing than not.
In the end I bought a packet of premixed sugar and pectin to start off with (if your store sells them, they’ll be by the normal sugar), but you can use fruit, which will affect the flavour, or just separate pectin and follow the manufacturers instructions.
Cooking time is about 20 mins,
2 cups Dandelion heads, the green bit removed
2 cups boiling water
zest of 1 lemon
juice of 1 lemon
3 cups sugar and pectin mix (or check your pectin packaging for equivalent measures)
- Place two cups of dandelion heads into a mixing bowl and add the zest of one lemon.
- Pour two cups of boiling water over.
- Leave overnight to infuse.
- The next day, pour the mixture through a sieve to separate all the leaves.
- I like to add a few back in, just to add some texture to the jam.
- Add the lemon juice and bring the mixture to the boil.
- Add the sugar and pectin and boil rapidly for 10 minutes, then take a side plate, and using a spoon, drop a couple of drops onto the plate. If the drops are runny, boil for another few minutes and keep testing until the drops on the plate don’t run, but ‘set’.
- Skim of the top layer of ‘scum’ that develops, then pour the mixture into warm (so they don’t crack) jars.
- You need to make sure to remove all the air bubbles, which can be done with a wooden spoon or similar.
- Add the lids and screwtops and put aside in a cool place for 24 hours.
- The heat will cause the lid to ‘suck in’ so the jam will be air tight.
- Once opened, consume within one month.
Curried Red Lentil Soup with Dandelion Greens:
1 large onion, chopped
2 cloves garlic, minced
1 small jalapeño or other chile pepper, seeds removed and minced
1 tsp. ginger paste
1 teaspoon whole cumin
1 teaspoon ground turmeric
1/2 tsp. coriander
1/2 teaspoon ground cumin
1/8 teaspoon red chilli pepper or cayenne pepper
1 1/2 cups red lentils, rinsed
5 1/2 cups water
Himalayan salt, to taste
2-4 cups chopped dandelion greens or other greens (spinach, kale, chard)
Note: If you’re using an old-fashioned jiggle-top pressure cooker, add a teaspoon or two of oil to prevent foaming.
1) In a pressure cooker, sauté the onion until soft, about 5 minutes. Add the garlic, jalapeño, ginger paste, and cumin seeds and cook, stirring, for 1 minute more. Add the remaining seasonings and cook for another minute. Add the lentils and water. Seal the pressure cooker and bring it up to high pressure. Cook at high pressure for 4 minutes; then remove from heat and allow pressure to come down naturally.
2) Add the salt (if using), check the seasoning, and add more if necessary. Add additional water if the soup is too thick. Add the dandelion or other greens and simmer on low heat for about 10 minutes, or until the greens are tender.
Regular Directions: Instead of pressure cooking, simmer the soup in a large pot for about 35 to 45 minutes or until lentils are cooked. Proceed with step 2 above.