Dandelion in the kitchen

Dandelion in the kitchen

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Dandelion in the kitchen: how to cook and how to use dandelion in the kitchen. From recipes to properties.

Of thedandelion in the kitchenpractically everything is used: from the root to the leaves, from the collar of the plant to the flower buds and open flowers can also be used! Thedandelionit is an edible wild herb known by various names, to name a few:

  • dandelion
  • shower head
  • piss dog
  • bed pad
  • ….

It belongs to the composite or asteraceae family. There are several species oftaraxacumbut the speciesTaraxacum officinaleis the most common. In Italy it can be harvested anywhere, you don't have to ask yourself where to buy dandelions: it is a perennial plant that is present throughout the year both in cold winter temperatures and in summer heat. You can collect it in seaside resorts as well as in the mountains, up to 2.00 meters above sea level. It grows in full alone or in partial shade. In the home garden it grows like a weed and is not easy to eradicate (it is very resistant).

Dandelion in the kitchen: the root

The dandelion roots are very fleshy and if picked young they can give a lot of satisfaction to the palate. You are wondering how to cook dandelion roots? Simple, you just need to boil them or cook them in the oven, they are succulent like potatoes so they have similar uses. Use them for purees, minestrone, soups or creams to be enriched with bechamel and cheeses.

The only condition to be able to cook dandelion roots safely is to boil them in plenty of water: otherwise they could have a bitter taste. You need to do some practice before understanding which root is good for use in the kitchen: if thedandelionit is old and has already reached a couple of blooms, the root may be too bitter. The raw root, like a carrot, can be grated or cut into very fine jiulienne to add to the salad.

Dandelion in the kitchen: the leaves

Dandelion leaves have a slightly bitter but pleasant taste. You can add them to mixed salads or you can prepare a dandelion leaf salad with red Tropea onion (which is sweeter), carrot, fennel, tomatoes or a vegetable and fruit salad: dandelion leaves, apples, pears, kaki… When the leaves are less young (therefore more bitter) it is better to serve them cooked. In the articlehow to cook dandelionwe gave you the dandelion meatballs recipe. Once boiled (in plenty of water, so they candownloadthe active ingredients that characterize their bitter taste) you can season them to taste by putting them in a pan with garlic and oil or onion and bacon. For mixed vegetables, the culinary combination of dandelion leaves and chard is tasty, to be cooked separately. Once cooked, the dandelion should be squeezed.

Dandelion in the kitchen: the collar

As stated, the collar of the plant can also be eaten. The collar is that portion of the plant that separates the root from the part that comes out to the surface. It is the link between the subsoil and the aerial part. You can steam them or scald them in boiling water. However, you must be very careful to wash them well because they are rich in soil. Once cooked (steamed or blanched) put them in a pan. If you prefer baking, use a container with a lid otherwise they dry out (like all vegetables, even the dandelion collar dries easily).

Cooking the dandelion flowers

Alsodandelion flowers in the kitchenhave a leading role. Blooming flowers can be used for a large number of decorations while iblossoming flowers(the buds closed and not yetflowery) can be seared in a pan with oil, they can enrich salads or give life to tasty sauces, omelettes or stews!

The flowers, when still closed, can be used raw (only if tender, try a little first because if they are old they risk being bitter and make the whole course bitter). Closed dandelion flowers can be preserved in brine or salt just like you do with capers.

The open flowers can be eaten whole or in a pan, however their use in the kitchen is mainly ornamental. They are very fibrous and can also be used in risottos both raw for decoration and cooked as a condiment. You can make an unusual jam with dandelion flowers. For the recipe of dandelion jam we refer to the pagedandelion jam.

Herbal teas with dandelions

Little curiosity: do you know why the dandelion is also called dog piss or piscialetto? For its strong diuretic and therefore purifying properties. Thanks to its properties, thedandelionit can be used for the preparation of detoxifying and purifying herbal teas for the body. As an alternative to the DIY infusion that can be too bitter, you can buy ready-to-use herbal teas such as the Bonomelli Depurative Herbal Tea based on dandelion extract, nettle, milk thistle and turmeric. A pack of 16 filters costs € 2.23. It is recommended to consume 2 cups of herbal tea a day at any time of the day. It is prepared like the classic tea: pour boiling water into a cup containing the filter and leave to infuse for 4 - 5 minutes. The herbal tea combines the diuretic properties of dandelion with the special taste of turmeric, nettle and milk thistle, plants famous for their purifying properties.

Dandelion in cooking and other edible wild herbs

If you are fond of edible herbs and wild plants to use in the kitchen, I recommend purchasing thePractical Guide to Good Herbs divided into two volumes. In Volume 1 there is an entire chapter devoted todandelion with many recipes and instructions for using the flowers, leaves and roots in the kitchen and as a natural remedy for various ailments. For more information on the contents of the aforementioned manuals and the list of edible herbs treated, I invite you to consult the pages:

- Recognize and cook good herbs. Volume 1
Amazon price: € 8.42 with free shipping
- Recognize and cook good herbs. Volume 2
Amazon price € 8.42 with free shipping.

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