Last week I wrote about using dandelion greens in yummy mini frittatas. Here's a fun way to eat the flowers!
Dandelion flower fritters make a great arvo snack! They are not dissimilar in taste to their zucchini flower compatriots. Would make a pretty dinner party garnish.
1) Pick dande flowers.
2) Toss in pastured egg and salt.
3) Pan fry in butter.
Dandelions are some of the dandiest of wild edibles, and packed with nutrition and medicinal value.
Dandelions are rich sources of beta-carotene (which we convert into Vitamin A), Vitamin C, fiber, potassium, iron, calcium, magnesium, zinc, and phosphorus. They are also a good source of B complex vitamins, trace minerals, organic sodium, and even vitamin D. Dandelions contain protein too - more than spinach! It has been harvested for thousands of years for food and medicine. Harvest them in a chemical free area.
The leaves, flowers, stems, and roots are all edible. They can be eaten raw, but taste better cooked. The green leaves are perfect for wild salads, stir fried, steamed, or stewed with meat. I love the flowers dipped in egg and fried in butter. And the roots can be sliced thinly, boiled, then sautéed, or roasted for about an hour and ground up to make a coffee substitute.
"People be like ants, moving in single file..." I felt free as a bird picking my dinner dandelions and frolicking as I pleased amongst the weeds on my ride home from work as the traffic heading into the setting sun started to bank up... eew.
Pretty lucky to have 25mins worth of bike tracks virtually from my front door step to the school gate. I try to make the most of them.