May 17, 2011

Wisconsin's Wild Pantry: Dandelion Summer!

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Just the other day I passed through the produce section of our local grocery store and noticed dandelion greens for sale. This sight propelled me to various websites and into the Lake Geneva Public Library to check-out books on foraging; to my delight I discovered that one of the most prolific (and very well despised) spring and summer-time flora is one of the most nutritious and vitamin rich (not to mention medicinal) plants of North America and our very own Geneva Lakes area! Instantly I became enamored with the taraxacum officinale – the lion-tooth medicinal herb, whose name has its origins in medieval Arabic writings on pharmacy.[1] The entire plant is edible, its leaves being an abundant source of vitamins A, C, K as well as iron, potassium, calcium, and magnesium; the roots can be roasted and ground to make a delicious caffeine-free coffee substitute, while the milky sap from the stem’s interior has been used as mosquito repellant and to treat warts.[2] According to a native Wisconsin forager, Rose Barlow of Prodigal Gardens, the first two weeks of May is the height of dandelion season, and I can personally attest to the delicious and gently bitter, yet delightful flavor of the tender spring shoots. Although dandelions tend to spring up just about anywhere, do be cautious to pick your free crop in an area well away from the dangers of weed-chemical-warfare! I have found foraging for dandelions and other wild spring crops to be a truly eye-opening and fulfilling experience. Ancient texts of many different spiritual traditions speak of past-ages and earthly paradises where greens and grains, fruits and flowers have grown uncultivated in perpetual vernal abundance – one step into the forest, field, or just walking down the street with the question “what here is edible” opens a vast and seemingly endless panorama of freely available, mineral and vitamin rich sustenance. Do you like spinach? Enjoy fresh-picked Lambsquarters (also known as pigweed) as an even tastier green. Instead of snacking on asparagus shipped from hundreds or thousands of miles away, try looking along any old fence-post on a rolling country rustic road outside of town!

Dandelion Stir-fry with Brown Rice

  • 1 bunch of fresh dandelion greens, chopped
  • 1 handful of fresh dandelion buds (unopened)
  • 1 carrot peeled and finely sliced
  • 3-4 mushrooms washed, sliced
  • Several cherry tomatoes, quartered
  • 1-2 Tbs sesame oil (olive, etc. is fine)
  • Handful of fresh-picked wood violets

Cook a 1/3 cup of your favorite brown rice; I use unprocessed rice grown in the USA. Heat the oil in a large pan; add carrots, mushrooms, and dandelion buds. Stir frequently…after veggies have reached desired consistency (I like mine a little crunchy!) add the tomatoes and dandelion greens. I also like to add salt, fresh ground pepper, and a generous amount of sesame seeds. Remove from the heat when the greens are just wilted. Serve with the violets adorning the top, and enjoy this feast for your eyes as well as your body! This recipe makes one serving – and it's one of my favorite lunch-time delights. Easily multiply all the ingredients for a gathering of friends and family.

Emma’s Dandelion Spring Elixir 

  • 1 bunch of fresh dandelion greens, coarsely chopped
  • About 1 inch of fresh ginger finely sliced
  • 1-2 Tbs dried lemongrass
  • 4 cups water
  • Honey to taste

Bring the water to a boil and add the greens, ginger, and lemongrass. Cover loosely and simmer for 20-30 minutes. Strain and add honey while still warm. Enjoy hot or chilled as a rejuvenating and cleansing spring-time delight! Store in glass jars in the fridge.

Other Recipes:

Dandelion Coffee

Dandelion Blossom Syrup, Soups, Salads, Cornbread, and more!

[1] http://en.wikipedia.org/wiki/Taraxacum

[2] Lyle, Katie Lecher. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify and Cook Them. Lyons Press, 2004.

Posted by:  Sharon Clark

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