Kitchen Monkey

06 May 2008

Add a flower with more value than you think to your cooking!

Something which is growing in abundance at the moment everywhere you look but it is overlooked by the majority of us, with some astonishing powers within both its leaves, flowers and root.

Gardeners hate them, the flower actually fertilizes itself which is where it foils the gardener by dispersing its seeds as early as the day after the flower opens up, and basically the faster you try to get rid of them the faster they grow as their root are very twisted, deep and brittle.

Do you know what it is yet??

Well some further facts are, it is very adaptable and flourishes in today’s modern world upon disturbed habitats likes our gardens and sunny open places. It was actually introduced from Europe to provide food for honeybees during early spring and late autumn. This plant takes on an important role amongst honey-producing plants, as it furnishes considerable quantities of both pollen and nectar in early spring and late autumn, which for the bee keeper means they do not have to feed their bee colonies with artificial food. The plant grows virtually anywhere, worldwide with one of the furthest plant spreads. It is difficult to exterminate and grows under adverse circumstances. What is it, well, it is the DANDELION (taraxacum officibale), did you guess?

The dandelion is a perennial, herbaceous plant. Apparently named after the shape of the leaves which looked like teeth. It was named after the old French name ‘dent-de-lion’ meaning lions tooth. This is one of those questions for a general knowledge quiz for you to remember for later on.

Dandelions emerge to form a rosette from which a yellow flower head appears. This flower head changes to a white globular seed ball overnight, with each of these seeds having a tiny parachute for them to spread wide and far on the wind. The dandelion blooms are sensitive to the weather and light, opening and closing during the evenings and early mornings and closing when it rains. The smaller birds love the dandelions seeds and both pigs and goats like dandelions. However horses, cows and sheep do not like dandelions but the rabbit finds the dandelion an invaluable food source, especially at breeding time.

Some people eat the greens throughout the year (including the summer months when they can be bitter); others boil out the bitterness in up to 2 or 3 changes of water depending on your personal preferences. Dandelions greens are great in salads and can be sautéed or steamed, tasting abit like chicory. (Some people shun the dandelion as bitter, as we have all become accustomed to the sweetness or saltiness of some of today’s modern processed foods.)

The leaves can be sautéed for 20 minutes with onions and garlic in olive oil, you can add a little wine before they are finished cooking too. If you do find them bitter try adding carrots or parsnips to this being a sweeter vegetable. Collect dandelion leaves early spring when they are suppose to be at their tastiest before the flowers appear and then you can collect again late autumn. Dandelions growing in rich, moist soil, with biggest roots are the best. Also in the early spring you can sauté, pickle or cook the crown of the dandelion.

Dandelion flowers are edible too and can also be used to make wine, using only the yellow flower parts. This adds colour, texture and an unusual bittersweet taste to a salad. The flower can also be sautéed, dipped in batter and fried, steamed with other vegetables or added to a stir-fry or casserole.

The leaves are higher in beta-carotene than carrots, they are higher in iron and calcium that spinach you also get the vitamins B1, B2, B5, B6, B12, C, E and D along with potassium, magnesium, zinc and phosphorus. The root of the dandelion is said to be one of the safest and most popular herbal remedies.

The dandelion is first mentioned as a medicine in Arabian physicians of the 10th and 11th centuries who refer to it as a wild endive. It is suppose to strengthen the body, especially the liver and gall bladder promoting the flow of bile due to the taraxacin. It is good for chronic hepatitis and helps indigestion but should not be used by someone with an irritable stomach or bowel or acute inflammation.

The dandelion root tea acts on the kidneys as a diuretic improving the cleansing of the blood and recycling of nutrients which are reflected in our general good health and clearer skin. Dandelions are good for the bladder, spleen, pancreas, stomach and intestines and recommended for stressed out and internally sluggish people, who could simply benefit from a daily cup of dandelion root tea. Even the root inulin is a sugar which can be used in a holistic regime for low blood sugar.Generally it is said that it is a plant rich in vitamins and minerals which can help people who are run down.

Also the leaves and stems white milky sap is said to remove warts, moles, pimples, calluses, sores and is suppose to soothe a bee sting and blisters.

Well it sounds like to me that the dandelion deserves to grow in my garden and it certainly made me look differently at this so called weed.

Do you have any unusual recipes or remedies email me on jacqui@kitchenmonkey.co.uk