They’re growing again. Those golden yellow “lawn suns” are not only in lush meadows, but everywhere the wind has blown the small seed parachutes from a previous summer.
These enduring plants can establish themselves anywhere. Who doesn’t recall seeing a lovely blooming dandelion in a crack in the asphalt? A symbol for nature’s endurance, and persistence!
A Spring Feast
A dandelion salad is a traditional spring treat where I live. It is stimulatory to the function of kidneys and is a diuretic, thanks to its botanical properties that gave the plant its name.
Taraxin contains a collection of chemicals such as inositol, asparagine, a reducing sugar, a bitter principle, saponin, tyrosinase, palmitic acid, oleic acid, linoleic acid, resinic acids, and cholin. The flowers contain inulin and a bitter alkaloid, taraxacin. The milky juice contains taraxin, inositol, and taraxacerin. It is a laxative, depurative, diuretic, stomachic, and a tonic.
Dandelion ought to be part of every detoxification regime, and is said to be a “fat burner.” In any event, dandelion is a healthful plant, full of vitamins, and mineral and trace elements such as zinc and copper. All parts of the plant are edible.
When enough has been gathered, wash the plants in lukewarm water, and scrub the roots well, but do not peel. Simmer in a bit of salted water with the lid on the pot for 15 minutes. Arrange on a plate and serve with lemon juice, additional salt and pepper to taste, and a drizzle of olive oil. The dish tastes best at room temperature.
Health-conscious people drink the broth as an appetizer.
For the traditional salad, cut the leaves and the all-important buds into 1/4-inch sections. Why are the buds important? By some miraculous metamorphosis, they diminish the plant’s bitter properties. When the buds are cut into halves, their color resembles an egg yolk. The salad is dressed with chopped, hard-cooked eggs; vinegar; fried, cubed bacon; and hot oil.
For the vegetarians among us, sunflower seeds or pine nuts take the place of bacon.
Dandelions in full bloom are weather predictors: When they remain closed in the morning, it will rain that same day. The blossoms don’t like to be drenched. They are tastiest in the afternoon on a sunny day, eaten raw, simply plucked from a meadow, and chewed with reverence.
Those who think this too daring a venture might want to prepare a syrup from the blossoms, or dip them in pancake batter, and deep-fry them.
Dandelion is a gift for all our senses and gives us courage to take root wherever the wind chooses to blow us.
Read the Original German Article .
Friends Read Free