MSU Extension Safe Food & Water

Maybe it sounds like a dare you heard in elementary school, but would you eat a weed if it were good for you? 

Most Americans consider the lowly dandelion a weed that commonly invades yards and gardens across the United States from March to November. However, it was brought to the United States by the early colonists, who revered it for its nutritional and medicinal qualities. The colonists brought the plant to the New World for a familiar food to eat and use for medicine. The colonists introduced it to Indigenous people, who developed uses for the plant. Once introduced to the “New World,” the dandelion spread like wildfire worldwide.

Dandelions were first cultivated in Roman times. They have been used to treat a variety of health issues, such as gastrointestinal upsets, liver ailments, and water retention.

Botanically, the dandelion is officially known as Taraxacum officinale and is a part of the aster family, Asteraceae. The term dandelion comes from of the French term “dent de lion.” The meaning is “tooth of the lion” and refers to the jagged leaves of the dandelion. The entire plant is edible except for the flower stem, which is inedible because the milky sap is bitter.

• The yellow flower is used to make pancakes, fritters, cookies, quick bread, hamburgers, drinks, and wine. Add half a cup to three-quarters of a cup pancake or fritter mix. To harvest the flower pick plump large heads, that are fully open. Remove the green calyx carefully because the green part of the flower is bitter. 
• To harvest the green leaves, pick young and tender ones before the plant begins to flower. The older leaves are bitter. The leaves may be used in salads, stir-fries, sauteed with garlic and onion, and creamed. They could be substituted for spinach in some recipes. You can chop leaves and add them to scrambled eggs, mashed or baked potatoes, or over pasta.
• The root is not left out; harvest it. It is labor intensive. Collect the roots and wash thoroughly.  Chop or use a food processor for a coarse chop.  Put the roots in the food dehydrator to dry or in a 250-degree Fahrenheit oven to dry.  Do not let the roots burn. Roasting roots is a coffee alternative-roast in a 350-degree oven until toasty but not burned. Put the roots in a pan of water (about two tablespoons of root to 16 ounces of water). Simmer for 20 minutes; then strain and drink.

Nutritionally, the dark leafy dandelion is rich in potassium and vitamins A, B, B12 and C. With the fair amount of sodium, dandelions are also used as a flavoring instead of table salt. The leaves contain twice the amount of iron as spinach and 500 percent of the daily recommended amount of vitamin K.

Michigan State University Extension recommends some food safety precautions when harvesting.  First, only harvest from areas you know have not been treated with chemicals, fertilizers or herbicides. Second, avoid pathways, roadsides, animal/pet areas and high-traffic areas. Wash all leaves, flowers and roots before preparing. To get rid of excess water, use a salad spinner-type device. If you will not use the harvested parts immediately, refrigerate them.

So, before you mow your yard, harvest and enjoy some nutritious dark leafy dandelion greens.