It is Friday and Fridays are for fun. Everything greened up nicely this week and the dandelions are in full bloom.
You might say they grow like weeds. The name came from a French word for lions teeth.
The leaves of the dandelion have jagged edges that look like lions teeth if you are a French person. I am half French and can speak from experience.
My mom, who is 100% French told me that her family often ate dandelion greens in the spring.
I have eaten them myself. They are full of nutrients and they are good in salads. The younger they are the better they taste. Dandelion tends to get bitter as it ages.
I recently found a recipe for dandelion bud pickles. It is almost too late in the season to find buds where I live but a person would I am sure there are plenty outside of the downtown area. Picking the buds will reduce next years crop as will harvesting the roots and roasting them.
Here is the recipe to be made in a 16 o.z. jar:
1/3 cup sweet onion, finely chopped
2 cloves garlic, minced
apple cider, brown rice or white wine vinegar
tamari or soy sauce
All you really need to know is to clean the buds, you know pick off the leaves and was everything. (the bud should be closed) Put the buds in the jar with the onion and other seasonings and fill the jar 1/3 with the tamari or soy sauce and then fill it to the top with the vinegar. I have seen recipes that include ginger root, bay leaves, and honey.
If pickles are not something you normally make and you don’t want to experiment use google to find a recipe that makes sense to you.
If you are irritated with your neighbor because of all of those dandelion seeds that float onto your property ask if you can pick the buds and pickle them. It isn’t likely that any of our neighbors will stop being obnoxious so we may as well make the most of it.