Dandelion R&D

Spring is the busiest time of year for starting my vegetable, herb and flower gardens. It’s also the time for a total Dandelion bloom! I’ve generally picked dandelion leaves only for salads but recently researched dandelions for a consulting project. I’m now using the leaves, flowers and roots for interesting ‘Food as Medicine’ recipe development.

Since the leaves are slightly bitter I use more robust ingredients in salads like crisp bacon, grilled mushrooms or bleu cheese and stronger vinegars like balsamic and sherry vinegar.

For a delicious and healthy veggie side, I briefly blanch the leaves in boiling, salted water and saute with garlic and red pepper flakes.

I’ve even started brewing tea with the leaves and roots as well as making a delicious, dandelion petal cordial.