I think of all things that show zest
For life, the dandelion beats the rest,
The little winged seed from its white fluff ball
Settle and grow with no urging at all.
Settle in most unlikely places
And soon there’s a crop of dandelion faces.
They are man’s worst pest, but a child’s playthings
Sometimes I wish I had light down wings
Like a dandelion seed, and could settle at will
On velvety lawn or a sun-spread hill,
And live with the eagerness and zest
Of the wanton little dandelion pest. (author unknown)
I have a love-hate relationship with dandelions. I hate them in my lawn and love them as a healthy green. One of my favorite summer side dishes which pairs perfectly with grilled fish is sauteed dandelions. It is also a highlight in a Mediterranean Meza spread.
I do two things with my dandelions after excavating them with my trusty Ames Stand-Up Weeder (homedepot.com): feed my chickens a healthy snack, and collect them to cook.
To cook dandelion greens:
1. Trim and soak them in cold water and a tsp of salt for 10 minutes.
2. Drain, rinse, and boil the greens till tender for 3-4 minutes.
3. Rinse, drain, and squeeze out excess liquid.
4. Heat 1/4 cup olive oil in a large skillet over medium heat.
5. Sautee an onion. Add a tsp of pepper flakes.
6. Stir in 4 cloves of garlic mashed with 2 tsp salt.
7. Add dandelion greens and stir till liquid evaporates, 3-4 minutes.
8. Serve at room temperature with a wedge of lemon.
With which unusual wild herb do you like to cook: purslane, thyme, oregano, or dandelion?
Consider how the flowers grow, they do not work or spin. Yet I tell you, not even Solomon in all his glory was clothed like one of these!