National Dandelion Day

I bet you did not know that there was such a day as "National Dandelion Day" did you?  I honestly just found out myself, but figured we all could learn a bit more about this "weed" that we all desperately try to eradicate from our lawns in the early spring.

For one it has been prized for its medicinal properties for centuries.  That is why our European ancestors so graciously brought dandelion seeds with them when they immigrated here all those years ago.  All parts of the dandelion are edible with the roots and greens alike being chocked full of vitamins and minerals.  Winemakers love the pollen laden flowers to make wine.  Or you can even blanch the blossoms with hot water to make tea. Some people claim that dandelions are almost a perfect food, however I think many of us just want them out of  our flowerbeds and yards to ever fully embrace them as a food source!

I remember my Grams sharing stories with me about how back in the days of her childhood, in the early spring while they were waiting for the ground to get warm enough to start growing food in their gardens and how the winter's food that had been stored away was starting to dwindle away, many meals in the early spring were Dandelion greens.  She remembers going out in the field and cutting enough to have for breakfast, lunch, and dinner.  I think she will still eat them from time to time, however they are no longer her favorite!

Here is a recipe to share:

Ingredients

Adapted from The Herbfarm Cookbook: A Guide to the Vivid Flavors of Fresh Herbs by Jerry Traunfeld (Scribner, 2000).

Makes 1 quart

• 1 quart just-picked dandelion blossoms, harvested from a pesticide-free area
• 3 cups water
• 1/2 cup sugar
• 1/2 cup mild honey
• 3 tablespoons lemon juice

As soon as possible after picking the blossoms, use a pair of sharp scissors to snip the yellow portions of the petals from the green calyxes, leaving the bitter white bottoms of the petals still attached to the calyxes. Discard the calyxes.

Heat the water, sugar, and honey in a small saucepan. As soon as the syrup comes to a boil, remove it from the heat and stir in the yellow petals. Cover and let steep for at least one hour. Strain the syrup through a fine sieve. Stir in the lemon juice and chill. Freeze the mixture in an ice cream maker according to manufacturer's directions.