Why Dandelions Are So Darn Dandy And A Free Recipe
by Heather Gardner
Dandelion is a plant that most of us can recognize! Sergei Boutenko has travelled around the world teaching about wild edibles, and says that he has seen at least one of the 250 varieties of dandelion in most countries. They are absolutely safe to eat and have no poisonous look a likes. A great identification tip is to run your finger along the main vein, under the leaf. If it is smooth, then it is a true dandelion.
The leaves, flowers, stems and roots are edible, though all but the flower are often considered to be bitter. Picking the leaves when young in the spring helps to lessen the bitterness. Preparing the dandelion leaves in a blender, broken down into a sweet smoothie, or blended with nuts, oils and garlic in a pesto helps to reduce the bitter flavour.
The greens and flowers can be used in salads, smoothies and anything you might want to add it to! The roots can be washed, roasted, ground and used for a coffee substitute.
Dandelions are widely used to help with the liver, kidneys, gallbladder, pancreas and spleen. Studies show dandelion greens to be high in calcium, potassium, phosphorus, magnesium, folate, vitamin C & A.
Wild Dandelion Pesto
Recipe by Heather Gardner
Ingredients:
-
1 big handful of Dandelion leaves (or a mix of foraged or garden greens)
-
1 handful or packet of fresh basil leaves
-
1 cup of walnuts or hazelnuts
-
1 cup of shelled hempseeds (or pine nuts)
-
½ a lime or lemon, juiced
-
1-2 large cloves of garlic
-
1 small chili or half a large (optional)
-
A pinch of Sea or Pink Himalayan Salt
-
1 level teaspoon kelp powder
-
Approx 200mls organic virgin oil, I use a mix of hemp & olive.
Directions:
Place everything in your food processor or blender. Blend until nice and smooth but with a little texture. Be ready to add more oil as required to make a nice smooth consistency, and to help the blades turn. Use whatever ingredients you prefer or have on hand, and change the quantities if you like. Pesto is pretty easy to make out of anything!
Pack the pesto into glass jars leaving a little space at the top. Pour olive oil into this space to seal, this stops it from going moldy. Store in the fridge. Pesto is best used within 5-7 days. Freeze for longer storage.
Would You Like to Win A Copy Of Sergei’s Book or Poker Cards?
We are giving away a signed copy of Sergei’s wild edibles book or poker cards . We have 1 of each to give away to two lucky readers! Entering is simple; just send us a wild edible recipe that you have created yourself, preferably with a photograph. Entering gives you a chance to win the prizes and gives you 10% off taking our wild edibles program. Submit your entry to [email protected].
You can find more on dandelions & 2 recipes from Sergei’s blog!
Learn More About Wild Edibles With Us
Learn the skills and experience you need to feed your family for free. Live a sustainable lifestyle, and eat the healthiest foods on the planet!
There’s a plant-based pharmacy waiting to be discovered in your forest!!
An easy-to-follow, 17-week online course completely laid out and supported to guarantee you master the skills to access the food and medicine of the forest (or just about any backyard)!
Learn more & sign up here!
Heather Gardner is the program director for the Wild Edibles program for Body Enlightenment. The information was compiled by Sergei Boutenko’s Wild Edibles book. Sergei Boutenko is the tutor for the Wild Edibles program.