NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/823575
16 NEBRASKAland • MAY 2017 Wild Edibles - Dandelions By Julie Geiser Dandelions are available spring through fall. This "weed" is often pulled or sprayed as most people don't know its nutritional value. Dandelions are packed with vitamins, and they are also delicious. Dandelions are not native to North America, but were brought here by immigrants that valued them as a food source. The edible parts include the leaves, stems, buds, yellow flowers and roots. All these parts can also be frozen or dehydrated for later use in many recipes. To harvest dandelions, gather them from areas that have not been treated with chemicals, and also be cautious of roadsides where dirt and exhaust fumes can cover plants. Identifying dandelions is simple: Look for leaves that are tooth-shaped and hairless, leaves and stems that grow from the rootstalk in the soil, and a single stem with only one flower. When broken, the stem contains a milky, white sap. Dandelions have a thick root that may have small, hair-like roots growing off it. Dandelion leaves have a pleasant flavor similar to collard greens. They taste best from plants that have not budded and are great in salads. Older plant leaves may taste bitter but can be boiled in water for three minutes or until tender, which removes some of the bitterness. Aside from salads, dandelion leaves can be used in soups, egg dishes, casseroles, and they may be sautéed with a little oil and garlic. Flowers are slightly sweet and will take the flavor of other ingredients they are cooked with. The green sepal that holds the yellow petals together is bitter, so some people remove the sepal before cooking by pinching it off. The petals are also good in jellies, teas, made into vinegar, oil and wines as well as in casseroles, cookies, biscuits, fried fritters and more. Buds that are still tightly closed and roundly shaped, not oval, taste like mushrooms. The bitter sepal can be removed before using. The buds are delicious whether pickled, boiled or sautéed. They can also be battered and fried or put into soups. Dandelion stems are nature's noodles. Cut the stems at the base of the plant and cut off any flowers. Boil the stems in water with a couple pinches of salt. Serve boiled stems with Parmesan cheese and butter or on their own. The stems can be used in casseroles or with other vegetables, and can replace spaghetti noodles. Dandelion roots also provide great nutrition and flavor. To collect the root, moisten the soil around the plant and pull the plant with a garden shovel or dandelion puller. Fresh roots can be used in stir fry dishes and in casseroles. They can also be made into coffee. To roast dandelion roots to make coffee, scrub the roots like you would a potato but do not peel. Place in a single layer on a baking sheet and then bake in a 350-degree oven for 1 hour and 15 minutes. When done, the roots should be dry and crunchy. Once cool, crush the roots in a blender and store in a covered container. Use ground roots in cakes, meat rubs, as coffee, tea and to make root beer. ■ For more information on dandelions, refer to The Ultimate Dandelion Cookbook by Kristina Seleshanko and Wild Seasons by Kay Young. PHOTO BY JULIE GEISER