I’ve long wanted to talk about weeds. EDIBLE weeds. I’ve personally become acquainted with dandelion, purslane, and nettle, and I’d like to share my culinary impressions as well as discuss the weeds that are safe to eat.
Dandelion
Dandelions are exterminated in every possible way. They irritate everyone and cause plenty of hassle, but in reality, they’re packed with nutrients and vitamins. Alongside arugula, dandelions make salads much tastier. They’re slightly bitter, but you quickly get used to the flavor.
Benefits of Dandelion:
- Treats liver diseases such as jaundice and hepatitis.
- Acts as a mild diuretic.
- Helps dissolve kidney and gallstones.
- General improvement of gastrointestinal health.
- Aids in weight loss.
- Cleanses the skin.
- Normalizes bowel movements.
- Reduces blood pressure.
- Lowers cholesterol without medication.
- Helps treat and prevent cancer.
- Regulates blood sugar levels.
Dandelions are not only respected in folk medicine; they’re also recognized in the American National Formulary, as well as in Hungary, Poland, post-Soviet countries, and Switzerland. Chinese medicine considers dandelion one of the six best herbs.
In terms of chemical composition, dandelions are abundant in beta-carotene (ranking third in vitamin A content after beef and cod liver oil). They’re particularly rich in fiber, potassium, iron, calcium, magnesium, phosphorus, B vitamins, thiamine, and riboflavin, and are an excellent source of protein. These data are provided by the United States Department of Agriculture. Research conducted in Russia and Eastern Europe also reveals that dandelions are rich in trace elements such as copper, cobalt, zinc, boron, molybdenum, and vitamin D.
The effectiveness of dandelions in liver treatment was proven back in 1952 during a ten-year study by French scientist Henri Leclerc. His research focused primarily on dandelion roots, which accumulate a lot of milky latex by autumn. Koreans use dandelion roots to treat tuberculosis, boils, and PMS.
Dandelion Dishes & Recipes
Let’s start with the most fascinating application—dandelion root coffee. Dig up a few dozen dandelion plants. Wash thoroughly and peel them as you would carrots. Slice the roots into shapes like French fries. Place the pieces in a dehydrator and dry them for about an hour. Chop the dried pieces into small bits, spread them on a baking sheet, and bake for 30 minutes at 200°C (392°F), or roast them in a skillet. Grind the roasted pieces in a coffee grinder, then dry them for five more minutes in the oven at 180°C (356°F).
You can also eat fresh dandelion root like a carrot.
Dandelion Tincture (Fresh Root)
For one root, use two parts vodka. Place cleaned roots into a sterile jar in a 1:2 ratio with vodka. Seal the lid tightly and shake. Shake the jar daily for two weeks. After two weeks, strain and pour the tincture into a bottle with a dropper. The recommended dosage from the original recipe is 8–15 ml of tincture three times a day, diluted in a glass of water. Dandelion tincture is used for liver detoxification, reduces swelling (dandelions act as a gentle diuretic but don’t deplete potassium), and lowers fever.
Dandelion Tincture (Dried Root)
Grind dried dandelion roots in a coffee grinder. Measure the weight, transfer the dandelion root into a sterile jar, and add three parts vodka to two parts water. Seal tightly with a sterilized lid and shake well. Strain after two weeks and transfer the tincture. The dosage is the same as for the fresh root.
Garlic Appetizer with Dandelion Greens
- Olive oil, 3 tablespoons
- Finely chopped garlic, 4–5 cloves
- Salt, red pepper to taste
- 400 grams of dandelion leaves, cut into wide strips
- 100 ml chicken stock
We heat the oil in a saucepan, add chopped garlic, pepper, and salt. Immediately add greens and sauté over low heat for a minute, then add broth and cook for about 5 minutes with the lid on. Remove the lid and cook for another 2–3 minutes. I like adding basil and arugula to this appetizer and serving it with meat or pasta and cheese.
Spring Pizza with Dandelion and Nettle
Prepare the dough using your favorite recipe; I’ll outline the toppings.
- 1 part ramsons leaves (can be substituted with garlic)
- 3 parts nettle
- 1 part dandelion leaves
- Olive oil
- Salt
- Cheese
Blanch the nettle in boiling water and rinse in ice-cold water. Puree the ingredients (excluding the cheese) and spread them over thinly rolled-out dough. Sprinkle with cheese and bake until the dough is ready. Pairs well with arugula and basil.
Quesadilla with Dandelion
The greens for the filling can vary greatly— purslane , dandelion, plantain, wild amaranth, spinach, lettuce, dill…
Approximate list of ingredients:
- A good bunch of spinach (dandelion, plantain…) or a mix of greens
- Half an onion
- A clove of garlic
- 3 tbsp of butter
- 100 grams of cottage cheese or cream cheese (I prefer softened Adyghe cheese or mozzarella).
- 50 grams of hard cheese
- Flatbreads
Sauté the onion until translucent, add chopped garlic and greens, and simmer for 2–3 minutes. Mix cream cheese or cottage cheese with diced tomato and grated hard cheese in a separate bowl, then add the sautéed greens and salt if necessary.
Distribute the mixture on the flatbread, roll it up in any way you like, and fry in butter. These are very convenient to cook on a grill pan.
Dandelion Syrup
The original recipe called for 125 dandelion heads.
- 3 cups of water
- 2.5–3 cups of sugar
- Juice from half a lemon
Wash the dandelion heads and place them face down on a napkin to dry, allowing bugs and insects to crawl out. Trim the petals from the green base. Place the prepared petals into a pot and pour water over them, letting it boil for about a minute. Remove from heat and let it steep overnight in a cool place, such as a refrigerator. Strain the infusion, squeezing the petals well. Add sugar and lemon juice to the liquid and simmer over low heat for about an hour, stirring regularly. Check the desired syrup consistency by testing on a cooled spoon. Store the syrup in the refrigerator or seal it in jars.
This article turned out quite extensive—I got too carried away with dandelions, so I’ll write about other edible weeds later.
