if I had no gallbladder, I would make sure that I included a beneficial warm salad of dandelion greens dressed with olive oil and lemon juice in my diet frequently. (I grew up on this stuff!)
Did you hop out into the back paddock or what?
To cook them, simmer the leaves in unsalted water until they are tender. Strain and save the cooking water to drink. While the leaves are still hot, dress with a good olive oil/lemon juice/salt dressing. Can be eaten either hot or cold but is especially delicious when it is served as a warm salad.
Wild dandelion greens are wonderful just blanched or eaten raw in salads if the leaves are young and tender. By the way, I never eat dandelion leaves when the plant is in flower. At that time, it is considered out of season. They are best eaten in late winter/early spring and also in Autumn at which times they offer the optimum levels of minerals etc. They are a gentle tonic for both the liver and the kidneys.
To cook them, simmer the leaves in unsalted water until they are tender. Strain and save the cooking water to drink. While the leaves are still hot, dress with a good olive oil/lemon juice/salt dressing. Can be eaten either hot or cold but is especially delicious when it is served as a warm salad. Serve with a good quality bread/feta cheese/Greek olives. Fantastic when accompanying a lovely sweet white fleshed fish lightly pan fried in olive oil (like the small yellow tails which are plentiful and cheap), or red mullet.
Brilliant! I'm printing off your information for my recipe collection. I'll go searching in my back yard immediately - I'm in rented accommodation with an unkempt yard at the moment but going to a place where I'll be gardening in pots for a while. I'll mail you off line if I can't find my own seeds.
Now that you've raised the topic, I'll look out for them in big old fashioned greengroceries if I can find one.(especially Mediterranean ones).
[quote=1281]Gotta watch out for Cat's Ears (Hypochoeris radicata)which is a common weed in oz with yellow flowers and often mistaken for dandelion. I don't think it is edible? Grows in a rosette or clump same as dandelion but has serrated leaves instead. Good for compost.
Took the weeds out of my mouth, Carmen! ;D When I was little (in my twenties) and didn't know any better, I used to gather these thinking they were the true dandelions. They tasted OK, and despite eating truckloads I don't think I poisoned myself (although it may explain a few things ;D).
We call these 'flat weed' and they are best left for the bees or the compost.
Quoted from windchimes8This subject interests me as well since I have a strong reaction to lettuce. Everytime I eat it I get severe pain in the middle of my stomach under my breast. All nuts except almonds do the same thing.
Jenny, you'll find the chicory (dandelion greens) in the supermarkets as well. Woolworths and Coles stock them and I've seen them lately in very big bunches which means they are in season wherever they are being grown. (Mine have bolted.) If you find that it looks like too much for you to eat, just freeze batches after you cook them. They defrost nicely. Once they are thawed and soused with your dressing they actually taste fresh. They are a lovely cold salad on hot days (which are here already.) I'm off to Woolies for a bunch now (really!).