Herb Of The Week - Dandelion - Recipes

[Guest guest]

Below are a handful of recipes, all containing one or more parts of the

dandelion.

 

Last night for supper I made free range chicken braised in a sauce of

sautéed onions and golden tomatoes, then at the end I added chopped up

lemon basil and dandelion greens. Served that over a bed of cous cous ..

yummy stuff!

 

*Smile*

Chris (list mom)

 

Green Tea Seed Oil Pre-Buy

Vanilla Beans & Concentrate Co-op

<http://www.alittleolfactory.com> http://www.alittleolfactory.com

 

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http://www.echoedvoices.org/Mar2002/Dandelion_Recipe.html

 

 

 

Dandelion Recipes

 

 

 

 

Dandelion Jelly

 

1 qt. dandelion flowers

1 qt. water

1 tsp. lemon juice

1 box Sure-Jell

 

 

 

 

* Cook together for 3 minutes the flowers and water.

 

 

* Strain and save juice.

 

 

* Follow directions on Sure-Jell box using dandelion water.

 

 

* Bring to a boil, then add 4 1/2 cups sugar and lemon juice.

 

 

 

Dandelion Wine

 

1 qt. dandelion blossoms

1 gal. hot water

3 1/2 lb. sugar

2 lemons, cut up

2 oranges, cut up

 

 

 

* Pour hot water over dandelion blossoms.

 

 

* Let stand for 24 hours.

 

 

* Strain in a jelly bag.

 

 

* Heat juice again and add sugar, lemons and oranges.

 

 

* Reheat, then put in a stone jar.

 

 

* Let ferment.

 

 

* Skim everyday for 6 or 7 weeks. Then bottle.

 

 

 

Dandelion Wine

 

1 qt. dandelion blossoms

4 qt. water

1/2 c. tepid water

1 yeast cake

1 lb. seedless raisins

3 lb. (6 c.) sugar

1 lemon

1 orange

 

 

 

* Measure a quart of the dandelion blossoms, but do not use any of

the stems.

 

 

* Put them into a large saucepan with the water and boil for 30

minutes.

 

 

* Pour through a strainer, then strain through a cheesecloth into

a large pan.

 

 

* When cool, add the yeast cake, dissolved in the tepid water,

raisins, sugar, lemon and orange, cut into small pieces (including the

skins).

 

 

* Stir it everyday for 2 weeks, then strain and let settle for a

day.

 

 

* Now strain carefully through cheesecloth until clean.

 

 

* Bottle and seal.

 

 

 

Dandelion Soup

 

2 qt. dandelion greens, loosely packed

2 qt. chicken soup (any kind)

1 lb. ground beef

1 egg

2 Tbsp. bread crumbs

2 Tbsp. minced parsley

1 Tbsp. minced onions

1/4 tsp. salt

1/8 tsp. pepper

dash of nutmeg

3 Tbsp. Parmesan cheese

2 Tbsp. sour cream

 

 

 

* Bring chicken soup to a boil.

 

 

* Add dandelions.

 

 

* Cook gently.

 

 

* Rice or fine noodles can be added (1/2 cup rice or 1 cup

noodles).

 

* Make tiny meat balls out of remaining ingredients.

 

 

* When greens are tender, add meatballs and cook gently 10 minutes

or until meatballs are thoroughly cooked.

 

 

* Serve hot with crusty French bread

 

 

 

Dandelion Salad

 

4 c. chopped dandelion leaves

3 hard-cooked eggs

3 slices bacon

 

Dressing:

1 1/2 Tbsp. flour

1 tsp. salt

1 egg

2 Tbsp. sugar

1/4 c. vinegar

2 c. milk or water

 

 

 

* Wash and chop dandelion leaves.

 

 

* Fry bacon, crisp then crumble.

 

 

* Remove bacon from drippings.

 

 

 

Dressing:

 

 

* Mix together flour and salt; add egg, vinegar and water.

 

 

* Stir until blended.

 

 

* Add to bacon drippings in pan and cook until thickened.

 

 

* Cool slightly.

 

 

* Pour dressing over dandelion leaves and mix lightly.

 

 

* Garnish with sliced or chopped hard-boiled eggs and crisp bacon

pieces.

 

 

* Serve immediately.

 

 

Makes 6 servings.

 

Fried Dandelion Blossoms

 

new blossoms on short stems

1 c. milk

1/2 tsp. salt

hot cooking oil

1 egg

1 c. flour

pinch of pepper

 

 

 

* Pick new dandelion blossoms, those on short stems, and rinse

well in cool, lightly salted water.

 

 

* Cut off the stem ends close to the flower heads, leaving only

enough to hold the petals together, because the stems and greenery are

bitter.

 

 

* Roll the dandelion flowers in paper towels to blot up the excess

moisture, then dip each one in a batter made of 1 egg, beaten, with 1

cup milk, 1 cup flour, 1/2 teaspoon salt and a pinch of pepper.

 

 

* Drop the batter-coated blossoms into deep hot fat (375 degrees)

and fry until lightly browned.

 

 

* Drain on absorbent paper;

 

 

* Sprinkle with more salt, if needed, and serve at once as a hot

hors d'oeuvre.

 

 

 

Dandelion " Mushrooms "

 

15 d'lion flowers rinsed in water but still slightly moist

1/2 cup flour

2 tbsp butter

 

 

 

* Dredge moist flowers in flour. Heat butter in a heavy frying

pan.

 

 

* Add flowers and fry quickly, turning to brown all sides. Serve

hot.

 

 

 

Close your eyes and pop one of these crisp goodies into your

mouth. Would you believe it was a d'lion and not a fried mushroom?

 

Cornmeal Dandies

 

1 egg

1 tsp butter

1 cup cornmeal

1/4 cup parmesan cheese, finely grated

1/4 cup peanut or veggie oil

15 to 20 d'lion flowers

 

 

 

* Beat eggs with water in a small bowl.

 

 

* Mix cornmeal and cheese in a small bowl.

 

 

* Heat oil in a heavy frying pan until it begins to sizzle.

 

 

* Dip each flower into the egg mixture, then place it in the

cornmeal-cheese mixture and gently toss until all surfaces are covered.

 

 

* Gently drop the coated flower in the hot oil, turning

frequently, until evenly golden.

 

 

* Drain on paper towel.

 

 

* Serve immediately or later at room temp.

 

 

 

This is a variation of a Native American dish. The slight bite

of the cheese is a fine contrast to the sweetness of the flowers. A

versatile recipe, serve the battered blossoms as a side dish, crunchy

garnish, or hors d'oeuvres.

 

DANDY EGGS

 

1 tbsp sweet/unsalted butter

20 dandelion buds

4 eggs

1 tbsp water

4 dandelion flowers

 

 

 

* Melt butter in a 10-inch frying pan over medium heat.

 

 

* Add buds, cooking until they start to open into flowers.

 

 

* Whisk the eggs and water until the mixture is light and frothy.

 

 

* Slowly pour the eggs into the cooked buds, stirring gently as

the eggs set.

 

 

* Cook to desired consistency.

Serve garnished with d'lion flowers.

 

 

 

In days gone by if a woman had a perfect complexion she was said

to have the rosy red cheeks of a dairymaid. Dairymaids had their own

secrets for perfect complexions.

 

Dairymaid's Cream: The French Alternative

 

Ingredients:

 

1 cup buttermilk

1/2 cup rolled oats (adjust if required)

1/2 cup dandelion leaves, finely chopped (optional)

 

Method

 

 

 

Leave the rolled oats to soak in the buttermilk while you pick

some dandelion (Taraxacum officinale) leaves. When selecting dandelion

leaves make sure they're true yellow flowering dandelions and not a

yellow flowering sow thistle. The leaves of the two plants are quite

different. Alternatively, if you don't want to use dandelion leaves in

the dairymaid's cream, you can use calendula flowers or rose petals.

 

Add the finely chopped dandelion leaves and mix in well with the oats

and buttermilk. Leave it overnight or even longer in the fridge. The

next day plaster it over your face and leave it for at least an hour

until it's dry. Then wash it all off.

 

The oats will gently cleanse the skin, the buttermilk will moisturize it

and the dandelion leaves are believed to be good for spots and

blemishes. This mixture may be messy but it will leave your skin feeling

as beautiful and soft as a dairymaid.

 

 

 

Tip: Let the mixture warm up a bit after taking out of the

fridge before putting it on your face.

 

Dandelion Hair Rinse

 

Dandelions, like chamomile or marigolds, give a golden glow to blond or

light-brown hair. This makes enough rinse for one use.

 

3 cups dandelion blooms

Water to cover

 

 

 

* Place flowers in large pot and cover with cold water.

 

 

* Boil for one hour.

 

 

* Strain and cool liquid before pouring over freshly washed, damp

hair.

 

 

* Wrap hair in dark towel for at least 30 minutes. Rinse and dry

 

.

 

 

 

 

 

 

<http://www.echoedvoices.org/Mar2002/Images/hor_line_1.gif>

 

HERB WARNING

 

 

 

 

 

PLEASE NOTE THAT HERBS, ALTHOUGH NATURAL, CAN HAVE ADVERSE

EFFECTS, WITH DEADLY CONSEQUENCES YOU CAN HAVE ALLERGIC REACTIONS AND

YOU CAN OVERDOSE ON THEM. SOME ARE VERY POISONOUS. MIXING HERBS WITH

SOME MEDICATIONS, EVEN OVER-THE-COUNTER, CAN BE TOXIC. PLEASE CONSULT A

PROFESSIONAL HERBALIST, A PHARMACIST OR A PHYSICIAN!

 

These herb pages are for your information, reference and

enjoyment. Solstice Moon is an avid gardener and a naturalist. However,

she makes no claims to holding licenses or degrees in any areas such as

are listed above.

 

 

Neither Solstice Moon nor Echoed Voices accepts any liability

for the information contained in these pages.

 

 

 

 

 

 

 

[Guest guest]

, " Christine Ziegler "

<chrisziggy@e...> wrote:

> Below are a handful of recipes, all containing one or more parts of

the

> dandelion.

>

> Last night for supper I made free range chicken braised in a sauce

of

> sautéed onions and golden tomatoes, then at the end I added chopped

up

> lemon basil and dandelion greens. Served that over a bed of cous

cous ..

> yummy stuff!

>

> *Smile*

> Chris (list mom)

>

>>

> All Ready????

 

We are still up to our you know what in snow!

 

Won't see any dandelions here till May.

But I will keep these receipes handy till that time.

 

Thanks Listmom

Barbara

[Guest guest]

Chris, I must say that sounds good. We won't get out dandelions or anything

for awhile cause it's still fairly chilly here. This year I'm going to try

& grow in a special container some French dandelion seeds I ordered. My

goats like the dandelions too, plus my lizards! Here I always thought of them

as

weeds & now everyone wants them!

 

 

 

Penny E

East Tennessee