Dandelions are the most nutritious
vegetable known
In
addition to trace minerals, dandelions contain more beta carotene
than carrots, more potassium than bananas, more lecithin than
soybeans, more iron than spinach, and loads of vitamin A, C, E,
thiamin and riblflavin, calcium, phophorus and magnesium, likely
because the plants send tap roots deep into the ground beyond the
often depleted topsoil and deep into the rich subsoil that other
plants cannot reach. Dandelions are practically the national
vegetable of Italy, there they use dandelions in lasagna, pizza,
casseroles of all kinds. The Germans put it on mashed potatoes,
The Hungarians eat them with eggs. Every ethnic group you can
imagine brought dandelions with them to North America. There were
no dandelions in America when the Mayflower arrived in 1620 and
by 1671, they were everywhere. Dandelion aficionados say the key
is to mask the bitterness of the weed with other ingredients.
Hence, the combination of dandelion and potato, dandelion and
egg, dandelion with a sweet and sour or fruit vinaigrette
dressing, dandelion with meats, tomato sauces, fruits. Be
adventurous, Give dandelions a try before you call the weed
company
Millennium
Dandelion Salad in a Potato Bowl
6 large potatoes
4 c. dandelion greens, chopped
12 strips of bacon, fried, drained, and chopped
1/3 c. green onion, chopped
1/3 c. red pepper, chopped
1 c. honey mustard dressing
1/2 t. Mrs. Dash seasoning
2 T. red wine vinegar
1/2 c. cheese, grated
Bake potatoes in microwave for 10 to 15 minutes, or until tender.
Let cool and cut in half. Score potato, not cutting through skin,
then scoop out insides with spoon.
Mix together the dandelion greens, bacon, green onion, and red
pepper. In a separate bowl, mix together the honey mustard
dressing, Mrs. Dash seasoning, and red vinegar.
Put both mixtures together with the potato chunks and toss gently.
Spoon complete mixture into the potato skins, arrange and garnish
with cheese.
Makes 12 servings.
Dandelion Won-Tons
1 c. cooking oil
6 egg roll wrappers
1/4 c. dandelion greens, cleaned and chopped
3 T. onion grass, chopped *
1/2 c. cream cheese
small bowl of water
24 blossoms, prepared
*optional
Heat oil in wok. Cut egg roll wrappers into four squares. Mix
greens and grass with cream cheese. Drop a rounded teaspoon of
cheese mix into center of each square. Dip a finger into the
water and wet all sides of the square. Fold middle of one side
over to middle of opposite side and pinch. Repeat for two
remaining sides. Press the folds together to seal in cheese
mixture.
Drop won-ton into oil and cook until golden brown. Remove and
drain on paper towel. Slit bottom of blossom to fit over middle
of cooked won-ton. Garnish with greens and onion grass.
Makes 24 won-tons.
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