Going (Dandelion) Green

One of our older relatives recalls, that, during the 1940s, their families were one of the few with a car and enough gas coupons to really go anywhere.  Summer Saturday afternoons were spent traversing the Southern California country-side’s highways and byways.

Grandma and aunties, all from the old country, were willing to risk life and limb for these adventures, as the countryside yielded free and fresh items that reminded them of home.

One of these there-for-the-picking crops was dandelion flowers and dandelion greens.   “Stop, stop, STOP!!!!” went the aunties. And dad would bring the car to a grinding halt. With visions of dandelion salad and dandelion wine dancing through their hands, they would descend from the dreaded auto, pails and buckets in hand, clearing out a field of dandelions in no time flat. There was also slapstick entertainment, as there was quite a bit of loud vocal dissent about technique. Pull the greens by hand or cut with a knife and at what stage were flowers acceptable or they passed their prime resulted in heated discussions, discarding of the other person’s harvest, reclaiming of the discarded harvest.

Dandelion greens are the weed/salad ingredient that unites the world. Ask an Italian, Sicilian, Basque or African cook, and they’ll probably be able to reminisce about using dandelion greens as a cooked vegetable or a snappy salad. You’ll find Maskrossallad on a Swedish midsummer feast’s menu, a cold salad of gooseberries, dandelion greens, butter lettuce, and crumbled goat cheese are dressed with a little oil, lemon or lime juice, a dash of minced garlic and chopped parsley.

Don’t think unkind thoughts about this common lawn “ornament.” The dandelion’s scientific name is Taraxacum Officinale, meaning “the official remedy for disorders.” Legend has it that the people of Atlantis used the dandelion as a food and a tonic. Early North American colonists brought the dandelion to America from Europe. They used all parts of the plant, including the roots, which were roasted and ground for a simulated coffee beverage. Dandelions are a member of the chicory family, and so have a bitter taste that adds bite to both cooked dishes and beverages.

Western frontier healers often recommended dandelion greens as a spring tonic to “ liven the blood.” Springtime dandelion greens probably did make the pioneers feel better, as the greens were loaded with vitamins and minerals unavailable during the winter.

 The more popular term “dandelion” derives from the French, “Dent de Lion,” meaning “lion’s tooth.” This refers to the jagged points on the leaves, which resemble sharp teeth. Many French and Europeans include dandelions in their vegetable gardens, along with lettuce and cabbage. Perhaps you are thinking that you’d like to send a care package of your lawn’s bountiful dandelion harvest!

Dandelions are not just a lawn nuisance. They are a good source of calcium, potassium, vitamin A, and vitamin C. One cup of dandelion greens has as much calcium as half a glass of milk. That’s more than most other vegetables. 

Before you get excited about turning your lawn into dinner, know that lawn dandelions are rarely acceptable to eat. Lawn chemicals are not safe to ingest. Unless you are able to grow a safe dandelion patch, we suggest you break down and purchase dandelion greens at local farmers’ markets or grocery stores.

Before cooking dandelion greens, wash them very well with water, to remove all the sand and dirt, then place them in a pot and pour boiling water over them. Keep them in the water and let them boil until wilted. Drain the greens, “shock” with cold water or ice, and they are ready to go. You can use your favorite spinach recipe to prepare dandelion greens. Toss with butter and salt and eat them hot. If you have extra cooked greens, chill them and serve as a cold salad, dressed with vinegar, oil, chopped sweet onion and a touch of sugar. If you don’t feel like cooking, shred cleaned dandelion greens and add them to green, seafood and pasta salads.

With numerous years in health care and education, Nancy Berkoff, RD, CCE, would love for readers to ask food and nutrition-related questions: foodprof2@gmail.com.