Just dandy
One of the fun parts of being vegan is exploring new foods that aren’t part of the Standard American Diet. Consider dandelions.
The dandelion’s scientific name, Taraxacum officinale, roughly means “remedy for disorders”—and a long list of curative powers is attributed to it. All parts of the plant can be eaten.
I can’t personally vouch for dandelion-flower wine, or root concoctions, or healing powers. But dandelion greens are versatile and delicious, with a pleasant slight bitterness. They are widely available at the local health-food groceries. They can be picked wild, too, but be sure any you harvest are from a clean place, and have not been contaminated with pesticides or such.
You can use dandelion greens the same ways you would use other leafy greens. Lunch today included fa quick saute of chopped dandelion greens, dressed with a bit of lemon juice, olive oil and salt. It tasted like a healing dose of spring. An even quicker way to enjoy the greens is raw in a salad.
“Wildman” Steve Brill, author of Identifying and Harvesting Edible and Medicinal Plants in Wild (and Not-So-Wild) Places, offers several recipes online. His more-elaborate Dandelion Saute, which includes carrots and is flavored with wine and soy sauce, made an excellent side-dish recently with another spring favorite, Asparagus Risotto.
So why do homeowners wage war upon the dandelions? Their bright flowers look so happy; their silver seed puffs so magical. They’re easy to grow, and they’re useful. If I had a yard, I’d welcome the dandelions, along with their lovely and also-edible friends the violets, clover and chickweed. As long as I’m a condo-dweller, I’ll have to settle for welcoming them into my kitchen.
