Dandelion (Taxaaxacum officinale)

Dandelion (Taxaaxacum officinale) 

            

          Long known in Europe, the dandelion, a highly nutritious food source , imported into this country as a food plant, (to help prevent scurvy), where it quickly spread through all of North America. Dandelions can now be found in virtually all habitats. The bitterness in dandelions comes from the milky sap, and is related strongly to the green leaves. So many people, who know and eat dandelions, place cardboard, wood, or other opaque items over the young plant so that the leaves are blanched (white). The blanched leaves are sometimes used in salads.

            All parts of the plant can be eaten. If, the top leaves are cut off several times before harvesting, the root will grow larger like a carrot or parsnip and can be used in the same ways. Dandelion root is very good braised, or baked.

            Dandelions should be used before they blossom, as they become bitter after that time. Gather young tender leaves in the spring; clean thoroughly and boil. You may change the water once to get rid of the bitter taste, but remember, if you do you are throwing away valuable vitamins and minerals. Do not cook too long

            Leaves can also be combined with milder salad greens or dried and used as a healthier substitute for coffee. Dandelion is an extremely hardy plant; and even in the very coldest parts of Canada, it continues to grow under the snow.