Comments on: Don’t Kill Those Dandelions! Eat Them!

By: Karen Henson

Karen Henson — Wed, 27 Jul 2011 12:58:17 +0000

Dandelion flowers also make a great tasting jelly, tasting a lot like honey. Recipes can be found over the internet. Give this a try, if you want an unusual, fantastic jelly.

By: DAVE

DAVE — Mon, 11 Jul 2011 17:29:43 +0000

Hey i love when someone takes pleasure in promoting the power of the dandelion……a weed you say……..the most maligned plant in the world.
But look at the wonders it can provide. Hail to the DAND-E-LION……..
lets toast this yellow lion of a flower…..dandelion wine anyone? Dave.

By: Jaime McLeod

Jaime McLeod — Thu, 07 Jul 2011 17:12:59 +0000

P.S. Louise – The flowers don’t need processing (other than a good rinse) if you are going to cook them or ferment them in wine. To eat them raw, just pull out the little petals from the head and sprinkle them onto salads or add them to soups, smoothies, you name it.

By: Jaime McLeod

Jaime McLeod — Thu, 07 Jul 2011 11:01:51 +0000

Karen- I’ll echo Carol B. Here’s a recipe for roasted dandelion root coffee: http://www.prodigalgardens.info/dandelion%20coffee.htm

Louise and Nicole – This depends on your preference. Dandelion leaves are at their mildest and most tender right when they emerge from the ground. The older and larger they grow, the more bitter they become. However, they are never what you would call bland. Even the youngest have a bite to them. Some people enjoy the bitterness of mature dandelion leaves. If you’re not one of them, go with younger leaves, or cook them.

Judy – I’ve adjusted the recipe to reflect yeast and nutrient amounts. Yeast nutrient is just what is says – food for the yeast. You can buy it at any store that sells brewing supplies, and it will say “yeast nutrient” right on the label.

Bon apetit, all!

By: carol b

carol b — Thu, 07 Jul 2011 10:01:10 +0000

roots make a coffee-like drink

By: Judy

Judy — Wed, 06 Jul 2011 18:42:02 +0000

I’m anxious to try! My gramma used to make it years ago. I do have a couple questions, though. How much yeast do you add? Also, what is yeast nutrient? Thanks!

By: Louise Williams

Louise Williams — Wed, 06 Jul 2011 18:21:33 +0000

These recipes sound inviting. I just might get my nerve up to try them. Are dandelion greens the same as other greens where the smaller ones are more tender and palatable, and can the flowers be eaten directly or do you have to process them before eating?

By: Nicole

Nicole — Wed, 06 Jul 2011 14:53:28 +0000

I’ve read about dandelion’s edibility before but is there a specific time to get them or are they tasty through out the whole season? We have several in the yard and I’ve thought about adding them to our dinner salad. My husband always asks why I won’t let him get rid of them. #1-I hate herbicides. #2-It’s edible!

By: willowspring

willowspring — Wed, 06 Jul 2011 14:51:06 +0000

My father-in-law used to make Dandelion wine every year. My children would gather the blooms at the farm and bring the bagful home to him. It was a beautiful clear light golden color and had a pleasant taste. Interesting article.