"Let me embrace thee, sour adversity, for wise men say it is the wisest course." - Shakespeare
Alright. I give up. The dandelions win.
For the last 3 years, Nick and I have waged a pretty epic (but natural…) battle against the dandelions in out front yard. We’ve sprayed with vinegar. We’ve tried to go out and yank them up when they’re small. We’ve even yelled at them.
But to no avail. They just keep coming back heartier and in terrifying numbers.
So this year, instead of fighting them, we’ve decided to embrace them.
What’s to embrace, you might be wondering?
Here’s a list of all of the ways we’ve discovered to use Dandelions:
G R E E N S
When the greens are young and tender they can be added to a fresh salad. They’re a bit bitter but add a really nice complexity in moderation, and have incredible health benefits.
Once the greens have matured, it’s best to cook them like you would any dark green. I like to saute them with a bit of garlic and red pepper flake.
R O O T S
Make dandelion root tea
Cook & eat the root (we’ve yet to do this, but we hear it’s best to do in early spring and that they taste a bit like turnips)
F L O W E R S
Pluck off the buds before they open up and pickle them. They taste just like caper berries!
Pick all of the flowers and put them in a vase on your kitchen table. They’re both cheerful and free.
Leave the flowers on the stems until they go to seed. Collect them all, blow on them and make a million wishes.
*Note: Dandelion is generally considered safe, but some people may have allergic reactions. If you have a strong allergy to ragweed, chrysanthemum, marigold, chamomile, yarrow or daisy you should also probably avoid dandelion. Also, of course, if you are pregnant or nursing check with your doctor first.