Taraxacum platycarpum (yellow one) and Taraxacum erythrospermum (white one)
Dandelions are weed that most people look at and kill them. I always thought of them as beautiful flowers.There are different types of dandelions : the yellow topped one, which is the weed that everyone kills and the other that I was able to find is the white topped one, which is the one everyone picks up and blows. I live in an area where dandelions grow in clusters as can be see in my pictures. The scientific name for dandelions is Taraxacum platycarpum (yellow one) and Taraxacum erythrospermum (white one).
Dandelions have several potential uses but the best for eating. Bet you are thinking, how can a weed be nutritious and tasty. From root to flower, dandelion are highly nutritious plants, loaded with vitamins, minerals and fiber. This weed can be eaten raw or cooked. Dandelion leaves can be harvested at any point in the growing season, and while the smaller leaves are considered to be less bitter and more palatable raw, the bigger leaves can be eaten as well, especially as an addition to a green salad. If raw dandelion leaves don’t appeal to you, they can also be steamed or added to a stir-fry or soup, which can make them taste less bitter. The flowers are sweet and crunchy, and can be eaten raw, or breaded and fried, or even used to make dandelion wine. The root of the dandelion can be dried and roasted and used as a coffee substitute, or added to any recipe that calls for root vegetables. I guess if I run out of coffee, I can try drying out the roots and brewing dandelion. Here is a recipe I found, however it does contain dandelion greens that are harvested and sold in stores.
Sauteed Dandelion Greens with Eggs https://www.abeautifulplate.com/sauteed-dandelion-greens-with-eggs/
Yield: 2-4 servings Prep Time: 5 minutes Cook Time: 30 minutes
INGREDIENTS:
- 4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
- 2 tablespoons unsalted butter, clarified butter, or ghee
- 1 large leek, white and light green parts only, finely chopped
- 4 large eggs
- 1/4 cup crumbled feta cheese
DIRECTIONS:
- Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
- Melt the butter or ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
- When the greens are wilted, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.
