Comments on: Dandelion Soup

By: Skye

Skye — Tue, 16 Apr 2013 19:49:00 +0000

Every part of the dandelion is edible and nutritious. I’m not sure how we were convinced to look at it as a pest “weed” instead of the bountiful free food that it is (as long as we keep nasty poisons off of our lawns). The greens make awesome salads (I use a balsamic vinaigrette dressing). The blossoms (remember to wash first) dipped in batter make delicious fritters and taste like mushrooms. I think we should give the dandelion more respect! We are blessed to have it!

By: Boomer

Boomer — Tue, 26 Feb 2013 23:46:26 +0000

seperating the leaf fiber away from the stem will help reduce the bitterness considerably.
Do this before blanching.

By: Emily

Emily — Sat, 16 Jun 2012 17:27:56 +0000

I am going to try this tonight, so I can’t say for sure, but regarding the bitterness, blanching, as the recipe suggests is supposed to help. I’m curious if you did actually blanch the greens first and still found them overly bitter, since I would also like to downplay that element. Since they are inherently bitter, I suspect that that flavor will invariably be present, but maybe just to a lesser degree? From what I know about blanching to remove the bitterness, it is important to change your water. That appears to be primarily what cuts down on the bitterness. If you blanched, and then re-used the water for the soup, that may have been the problem? I’m no authority, but those are just some thoughts for S’mores. We’ll see how it works out for me tonight!

By: S'mores

S'mores — Wed, 25 Apr 2012 00:56:47 +0000

Ok, so I made this (and can see why there isnt a picture of the actual soup…) but in the meantime, does anyone have any ideas as to how to combat the bitterness??

By: Jaime McLeod

Jaime McLeod — Mon, 23 Apr 2012 13:59:01 +0000

Monica, we have no way to post a picture in the comments section, but you can follow this link to see one: http://en.wikipedia.org/wiki/Taraxacum. They are a common backyard weed that can be found just about everywhere in the spring and early summer.

By: Jaime McLeod

Jaime McLeod — Mon, 23 Apr 2012 13:56:54 +0000

H all,
Judy Gex is correct, all parts of all dandelions are edible. The leaves are the most commonly eater part, but the petals are edible, too. Here’s a full article we did last year: http://www.farmersalmanac.com/food/2011/07/04/dont-kill-those-dandelions-eat-them/

By: jameskingsbury

jameskingsbury — Mon, 23 Apr 2012 00:41:12 +0000

My son has been pulling these guys out of the ground for a week now and tossing them in the compost, ya think I can convince him that we are going to have them for supper tomorrow?

By: Judy Gex

Judy Gex — Sat, 21 Apr 2012 14:41:05 +0000

Google “dandelion.” There are different varieties and sizes, but all parts are edible – leaf, flower and root. Chicory, or Italian dandelion as it is most often called, has a much larger leaf than most that grow wild.

By: emma lee

emma lee — Sat, 21 Apr 2012 06:55:14 +0000

yes, i’m with jackie, who says she’s with monica…. has the farmer’s almanac staff tested this recipe? we have tons in the backyard, but concerned about using the right parts! thank you!