Spring detox and edible treasures from the lawn? Yes, please!
Happy Earth Day, everyone 🙂 Every year, I wait for April 22 with excitement and anticipation because it means a lot to me. Even though we try to celebrate Mother Nature all the time through means of mindful practices, this singular moment still captures my heart with its timeless symbolism.
This year, I am delighted to welcome Earth Day with a special vegan salad, and an ingredient that is very dear to me: dandelion.
I wrote about dandelion on this blog before, last time in 2021 (you can also check out my other posts here and here), and I have constantly tried to raise awareness among my friends and family bout this superfood, rich in vitamins and minerals, and packed with beta-carotene.
I usually add finely chopped dandelion leaves to salads, and I use the petals as topping for various dishes.
“Not only are dandelion greens safe to eat, but they also provide a range of health benefits. All parts of a dandelion plant are edible, from the top of the yellow flower down to the roots. The green leaves of the dandelion can make a healthy addition to salads, sandwiches, omelets, and more (…) If you have allergies, be mindful of any sensitivities you might have before adding dandelions to your diet (…) If you’re pregnant or nursing, dandelions are likely safe, but it’s best to avoid consuming large amounts.” (“What Are the Health Benefits of Dandelion Greens?” webMD, May 2022)
I first heard about the nutritional benefits of dandelion from my uncle, a WWII veteran who was passionate about holistic living. He used to rave about dandelion salad, which didn’t sound too exciting to me, lol Nowadays, I make it often, especially in the spring, when the leaves are fresh, small, and not very bitter. It is amazing to see how seemingly forgotten culinary practices and ingredients come back into the public realm – or perhaps they never left? A fascinating phenomenon, imo 🙂
Oh yess, dandelion is edible, but bitter! You can “tame” some of the bitterness through cooking or through pairing raw dandelion greens with mild and/or cooling elements such as cucumbers, tomatoes, or carrots. This is what I did in the salad pictured here.
For extra freshness, I added grapefruit pulp, and I finished off with a light vinaigrette with dandelion honey, featured below. I recommend the dandelion honey recipe posted on The Spruce Eats.
I tossed a few lamium purpureum into the mix (another edible treasure from the lawn ), and my light detox lunch was ready!
Lamium Purpureum
The webMD article referenced above also suggests consuming dandelion sautéed, baked (similar to kale chips), in soups or juices, with eggs, as a coffee substitute, or as tea, the last being a very popular option these days.
*This information is not intended to constitute medical advice. Please consult your physician before adding dandelion to your diet.
*Please be sure *not* to use dandelions collected from places that have been sprayed with chemicals!
You can find out more info on the history and significance of Earth Day in my previous posts on the topic here and here.
Do you use dandelions in your cooking, and if so, do you have a favorite recipe? Let me know in the comments 🙂
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