Lisa M. Rose
wild tales from the journeys of lisa m. rose
The dandelion (Taraxacum officinale) is much more than a weed. It is a good salad green with a long history in herbal tradition.
As a food, dandelion belongs at the dinner table. Bitter spring greens like dandelion were long eaten across European and North American folk traditions, where they were valued at the start of a meal. In spring I add a handful of young leaves to salads and soups.
Dandelions grow almost everywhere and are easy to find. In early spring, when the weather is cool and moist, the fast-growing leaves are tender enough to eat raw. Harvest the leaves with garden shears or by hand and wash them gently in the kitchen. Leaves are best picked in the early morning.
Its versatility and abundance make it hard to understand why so many lawns are cleared of it.
In Western herbal tradition, the flowers, leaves and roots were used for digestion and urinary health. I cover that history in Midwest Medicinal Plants.
Roasted and ground, the root makes a dark, slightly bitter drink, often blended with roasted chicory root as a coffee alternative.
Dandelion flowers can also be infused in oil. Midwest Medicinal Plants has the method.
Telling dandelion apart
Dandelion has hairless leaves in a low rosette, with lobes that point back toward the centre of the plant. Each flower sits alone on a hollow, leafless stalk that never branches. Break a leaf or stalk and it bleeds milky sap.
Several plants look similar, especially before they flower. None of these is dangerous, but learn the differences before you gather.
- Cat’s ear (Hypochaeris radicata) has hairy leaves and solid flower stalks that branch.
- Chicory (Cichorium intybus) has hairier leaves in its early rosette, then sends up a tough, branched stalk with blue flowers.
- Sow thistle (Sonchus species) and wild lettuce (Lactuca species) grow tall, leafy stems and often carry prickles along the leaf edges or midrib.
Gathering dandelion
Gather only from lawns and ground you know have not been sprayed with herbicide, away from roads, and with the owner’s permission.
In midspring, as the weather warms, pluck the flowers with your fingers. Because they are difficult to wash well, harvest flowers that are free from dust and debris.
Dandelions that grow in the shade are more tender and sweet than those in direct sun, and they bloom later. Leaves become much more bitter, dry and rough after the plant flowers and sets seed, and as the weather warms into summer.
Dig the roots in any season. The soil and its moisture decide how easily they come out. Use a hand-digging tool and take care not to break the taproot midway. Both the crowns and roots need a good brushing and scrubbing in the kitchen to remove soil.
Be certain of your identification before eating any wild plant. If in doubt, don’t forage it.
As with introducing any new food or herb into your diet, do so with care to rule out any adverse reaction.
Dandelion in my books
Dandelion is in all three of my books: Midwest Foraging (page 103), Midwest Medicinal Plants (page 106) and Urban Foraging.
Recipes are part of my weekly foraging musings on Substack. Subscribe and follow to get all my tips.
Great article!
Thankks great blog post
Nice article, thank you.
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