Dandelion grows in meadows, in a gloomy urban environment and sprouts in the cracks of asphalt all around us. Dandelion with a long and spindle-shaped root penetrates up to 30 cm deep into the ground. If a human foot tramples it, the dandelion continues to bloom. It has a cleansing effect on the soil, the environment and the organism. Europe is home to dandelions although dandelions are widespread throughout the world. Dandelion has always been used as a food and as a medicine. This plant is an excellent cleanser and diuretic (medicine for increased urine output) of the body. Synthetic diuretics have the inconvenient property of flushing out precious potassium from the body. Dandelion, on the other hand, does not consume potassium and contains 3 times more potassium than other vegetables.
Dandelion leaf: Older dandelion leaves are bitter due to the increased lactic acid. Therefore, only young leaves should be chosen for eating. The bitterness from the leaves can be removed to some extent if you leave the leaves in water overnight (or if the first water is replaced with new cooking water during cooking). Dandelion is harvested during the spring. It should be eaten as often as possible to cleanse the body. The leaves are harsh and hard in summer except on mowed and damp meadows. Dandelion gets new young leaves from September that can be used.
1. Wash young dandelion leaves. Finely chop. Add sour cream or oil, radish, salt and finely chopped onion. Sprinkle with sunflower seeds.
2. Chop the delicate leaves. Mix with carrots and celery. Drizzle with tomato juice, mayonnaise or sour cream. Add some grated apples.
3. Boil the potatoes. Peel a squash, grate it and slice it. Add the washed and finely chopped dandelion leaves and chopped onion. Add salt, pepper, oil and fruit vinegar.
4. Keep dandelion leaves in salted water for half an hour. Remove from the water and chop finely. Add for half the less chopped spring onions, and parsley. Add salt, oil, vinegar and dill (or ground pepper). Stir. Add a boiled egg or hard cheese.
5. Mix 200 g of dandelion leaves with two boiled eggs. Mix a glass of yogurt with a little salt, lemon juice, chopped herbs (dill, celery, parsley, etc.), a small spoonful of honey. Stir well.
6. Put 100 g of dandelion leaves in a bowl with one chopped apple, a handful of raisins and 2 tablespoons of wheat germ. Pour over 5 tablespoons of oil, 2 spoons of apple cider vinegar, a handful of finely chopped walnuts, a little garlic and a spoonful of ground herbs (basil, thyme, rosemary, etc.).
7. Coarsely chop the dandelion leaves. Boil in water. Mix with sour milk. Eat with a slice of wholemeal bread.
Dandelion flower- You can pick and eat dandelion flower because it is very tasty. Hard buds can be added fresh to salads or can be pickled.
Omelet with dandelion buds: Fry 3 handfuls of buds at a low temperature with a little onion. Add salt, pepper, sour cream or tomato sauce. Beat two eggs, a tablespoon of flour, two tablespoons of milk, a little salt. Heat the oil in a pan. Add half of the flour mixture. Wait for the bottom to bake. Remove from pan. Add the buds with the onions. Sprinkle with parsley leaves.
Honey with dandelion: 5 tablespoons of flowers boil in 2 liters of water. Strain add 1.5 kg of sugar (or one kilogram of honey) and the juice of 2 lemons. Cook over low heat, stirring occasionally. Until you get a thick mass (syrup). Pour the hot syrup into clean and warm bottles. Close well.
Coffee substitute: Dandelion root is a coffee substitute. During the fall, pick dandelion root. Finely chop and dry. Add chicory and burdock cut. Fry in a pan without fat with constant stirring until you get a dark brown color. Grind. Cook according to a coffee recipe.
The root can be eaten raw, grated in a salad, seasoned in sandwiches, sliced and fried in oil or butter. The root is sweetest during spring. In summer, the content of bitter substances in the root increases. Inulin content increases in autumn, so it is best to take it for winter stocks. The root is a great addition to cooked dishes, especially soups. Macrobiotics use it extensively in miso soups.