3 Dandelion Recipes to Try this Summer

I recently wrote a

outlining some flowers and herbs you should consider planting this year because of their health benefits. Dandelion was my bonus plant since most don't endeavour to actually plant it. For years dandelion has been the 'enemy', but after doing some research I'm starting to change my tune. Dandelions are incredibly nutrient-dense and have tons of health benefits. Packed with vitamins A, C, K, Folate, and minerals calcium and potassium, this miracle plant can help manage blood pressure and blood sugar, lower cholesterol, reduce inflammation, and provide antioxidants.

Dandelions are best harvested when they are fresh and young. This is true of the blooms and leaves, as the plant tends to get bitter as it ages. Disclaimer: If you plan on harvesting dandelions, be sure to pick plants that have not been sprayed with a pesticide and be sure to wash the plants thoroughly.

1. 
   

All that is needed is some regular kitchen equipment (kettle, mug, strainer/ cheesecloth, skillet), tea flavourings (cream, sugar), and raw dandelion root.

Lightly roast your dandelion roots in the skillet until they begin to darken and have a rich aroma. This step isn't necessary but it definitely enhances the flavour! While you're roasting, boil some water. Once your roots are roasted, add 1 tsp of dandelion root to every 8 ounces of water and steep for 10 minutes. Once steeped, strain out the roots. Doctor your tea to your preference and enjoy!

If you have extra roots left over from roasting, put them in a dehydrator or oven to completely dry them before storing them in an airtight container.

2. Dandelion Pesto

Pesto is traditionally made with basil, but really any green available is a contender for the herbaceous spread. To make dandelion pesto, you'll need a food processor, and some common kitchen ingredients:

• 3/4 cup of mild nut (pine, pumpkin, etc)

• 3 garlic cloves

• 1/4 parmesan

• ~2 cups dandelion greens

• 1 Tbsp lemon juice

• 1/2 cup olive oil

• 1/2 teaspoon salt

• pepper, to taste
  

Roast the nuts in a pan until fragrant, then allow to cool. Once cool, add the nuts and garlic to a food processor and pulse until finely chopped. Add parmesan, greens, lemon juice and process continuously until combined. The mixture will be very thick, so use a spatula to scrape the sides of the bowl. Then add the olive oil and process until the pesto is smooth. Add the salt and pepper to taste.

3. Fermented Dandelion Stems

This recipe can be eaten as an appetizer, or added to a sandwich in place of relish or sauerkraut. If you don't have dandelion stems, you could also try chard or kale! What you'll need:

• large bunch of dandelion stems

• 2 cups water

• 1 Tbsp salt

• 1/2 teaspoon peppercorns

• 1/2 teaspoon all spice

• 1 teaspoon whole coriander

• 1/2 teaspoon mustard seeds

• 1/2 teaspoon chilli peppers

• 1 bay leaf

Place the dandelions in a jar that allows the stems to be completely covered. Boil the water and add the salt and spices, stirring until the salt is dissolved. Let the water cool to about 95 degrees F. Pour the brine over the dandelion stems, making sure most of the spices end up in the jar. Make sure the stems are completely covered. Before sealing, pour some olive oil on the top, just enough to create a thin layer on top of the brine. This creates a barrier so that no oxygen can get in, which improves fermentation and decreases the risk of mold. Lightly seal with a lid. Don't screw it too tightly so some of the brine can escape during fermentation. Now to wait.

Check the jar every couple days to ensure the stems are still submerged. After about a week, you can start to taste the stems to check the process. Underfermented stems will taste salty while fully fermented stems will taste sour and tangy. Fermentation can take 2 to 4 weeks.

4. Dandelion Infused Oil

Not for consumption, but still has a lot of benefits. This infused oil can be used to help heal minor abrasions and burns, bug bites or skin issues like eczema. It can also be used as a massage oil to help eliminate inflammation in sore muscles and joints.

Begin harvesting dandelion blossoms, enough to fill whatever size jar you're going to be using. Make sure that the blossoms harvested are open and full. Thoroughly wash the blooms, as insects live in these flowers, soaking the flowers in COLD salted water for 30 minutes. When this is done, the flowers need to be dried. This step is the most important as any moisture left in the blooms can cause the mixture to mold or go rancid. You can dry the flowers in a dehydrator, oven, or by scattering them on a cooking sheet and leaving them somewhere warm for 1-3 days. Now, it's time to infuse the oil. You can do this using cold or fast infusion.

Cold infusion takes longer but it very simple. Place the dried dandelions in a clean glass jar, then fill the rest of the jar with whatever oil you prefer, completely covering the flowers. Gently stir to remove any air bubbles. Secure a lid and store in a dark place for 2-3 weeks, gently shaking the jar every couple of days. When the infusion is complete, strain the flowers from the oil and store the oil in a clean jar.

Fast infusion reduces the chance the mixture will go moldy. Place the flowers and oil in your glass jar (coconut oil works best for this method). Set the jar in a pot 1/3 full of water, gently heating the water. You want it warm but not hot. Turn off the heat when the oil temperature reaches 110 to 120 degrees. You'll need to turn the heat back on every 4 hours or so for 24 hours to keep the jar warm. Strain the flowers from the oil and store the oil in a clean glass jar.