Dandelion Greens – The Perfect Spring Survival Food
One of my favorite wild edibles during the early Spring happens to be the bane of all lawn owners: The Common Dandelion (Taraxacum officinale).
This article details how to identify and prepare this commonplace but excellent tasting and nutritious wild plant — knowledge that is an excellent addition to your survival info store.
How to Identify Dandelion
Dandelion is a perennial, herbaceous plant with long, lance-shaped leaves. The leaves are deeply toothed and resemble it’s namesake (dandelion comes from the Old French “Dent-de-lion” meaning lion’s tooth). Here are the key components of dandelion that you’ll want to look for:
Dandelion Greens – How to Prepare Them
Instead of waging backyard chemical warfare on dandelions why not eat them instead?
The best time to gather and eat dandelion greens is in the early Spring before the flowers emerge. At this time of year they are only minimally bitter when eaten raw. When added to a stir fry (as I show you below) even finicky eaters will like them.
Here’s one of my favorite ways to prepare and eat dandelion greens:
Dandelion greens can also be added raw to salads and are excellent in sandwiches. If you eat the greens after the flowers emerge, they will be noticeably more bitter. However, you can still eat these. Just boil them in two changes of water (be sure to bring the water to a boil before adding the greens) and they’ll taste just fine.
Dandelion Greens Nutrition Information
Dandelion greens (leaves) are more nutritious than most anything you can purchase in your produce section.
They’re higher in beta carotene than carrots and the iron, vitamin K, and calcium content is far greater than spinach and brocolli. And for the price of pulling them out of your (and your neighbor’s lawn ) you get vitamins B1, B2, B5, B6, B12, C, E, P (bioflavonoids) and D, biotin, mositol, potassium, phosphorus, magnesium, and zinc.
Still think this is a bothersome weed? Think again.