Minnesota Master Naturalist Submission: Cheryl Batson
Spring through September is harvest season for the versatile dandelion, an herb imported from Europe. All parts of this plant are edible, however, make sure you harvest in an area that has not been treated with chemicals. Healthline states that dandelion is high in vitamin A, vitamin C, potassium, folate, calcium, and vitamin K. As with any wild food, eat in small amounts to make sure you are not allergic and check with your doctor before eating any wild food when you are pregnant or have any medical conditions. Dandelions can thin out the blood due to the vitamin K and possibly lower blood sugar to some extent.
Photo caption: Pile of dandelion taproots.
Photo credit: Cheryl Batson
Most people can identify dandelion. However, some people confuse dandelion with the yellow hawkweed family. This should not be difficult as long as you pay attention to the shape of the leaves and the width of the petals of hawkweed, and the length of the flower stem in its mature form.
Difference between dandelions and hawkweeds
Many people will eat dandelion leaves all season long. However, the young leaves harvested before the flower buds open in shady areas are the least bitter. Simply harvest young leaves and put directly in a salad mixed with other greens of your choice. The more bitter leaves typically are boiled first and eaten like spinach.
One of my favorite ways to use the flowers of dandelion is to snip them off at the head early in the morning and then wash them free of any dirt or insects in a colander. Pour two cups of boiling water over five flower heads and let seep 10 to 15 minutes. If you wish, add 1 tablespoon of lime and a little honey or sugar. You can also refrigerate and have as iced tea.
Dandelion root coffee makes a close substitute for real coffee without the caffeine. Harvest the roots, scrub them free of dirt, and let them dry overnight or until brittle. Chop them into small pieces about half inch long. Cook in an oven heated to 350 degrees Fahrenheit until you notice a smoky aroma - around 10 to 20 minutes, depending on the thickness of your roots. Put 1 to 2 tablespoons of the roots in a tea ball. Boil in water for 10-15 minutes and enjoy!
