Thursday, April 5, 2012


The Favorites of Children................Hated by Adults

Did you know that the Dandilion could have so many culinary options?

The dandelion is a hardy plant that grows under most conditions. It is believed that the plant came from Greece, but is now mainly consumed in such countries as the United States and Japan.

Coffee Substitute - You can drink dandelion tea--instead of coffee with caffeine--to give you an energy boost without feeling jittery.  Use the roasted root.

Native Americans - Used dandelion tea for medicinal purposes where it is said to support the Liver.

Diuretic -  The tea is used as a diuretic, since it helps the kidnesy flush out fluid and can assist in relieving ailments like hypertension and bloating.
Leaves - The plant's leaves contain a lot of nutrients.  Among them are vitamins A and C, iron, manganese and calcium.
Weight Loss - Drinking several cups of dandelion tea, along with 1 tbsp. of cider vinegar, is said to help you lose weight.

Homemade Tea - You can make the tea by steeping a cupful of UNSPRAYED dandelion greens (don't use the yellow flower) in hot water for 20 minutes, then adding sweetener.

Dandelion Fritters anyone?

How about Battered and Fried Dandelion Blossoms?!/2011/04/batter-fried-dandelion-blossoms.html

Dandelion Blossom Syrup 
recipe from

This is a traditional recipe passed down from the old world Europeans. I use it as a substitute for honey in any recipe that I’m trying to make wild. 1 quart dandelion flowers
1 quart (4 cups) water
4 cups sugar
½ lemon or orange (organic if possible) chopped, peel and all

Note: The citrus is optional, it will give the syrup an orangey or lemony flavor. If you want the pure dandelion flavor, you can skip the citrus. I make it both ways each year.
1. Put blossoms and water in a pot.
2. Bring just to a boil, turn off heat, cover, and let sit overnight.
3. The next day, strain and press liquid out of spent flowers.
4. Add sugar and sliced citrus and heat slowly, stirring now and again, for several hours or until reduced to a thick, honey-like syrup.
5. Can in half-pint or 1 pint jars.
This recipe makes a little more than 1 pint. I usually triple or quadruple this, and I make more than one batch when the blossoms are in season to have enough for the year. The syrup makes great Christmas presents, so make plenty!
Dandelion Blossom Cake
recipe from

  2 cups flour
2 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
1 tsp salt
1 cup sugar
1 cup
Dandelion Blossom Syrup
1½ cups oil
4 eggs
2 cups Dandelion blossom petals
1 can crushed pineapple
½ cup walnuts
½ cup coconut
1. Sift together dry ingredients.
2. In separate bowl, beat sugar, dandelion syrup, oil and eggs together until creamy.
3. Add pineapple, walnuts, and coconut, and mix well.
4. Stir dry ingredients into the mixture until well blended.
5. Pour batter into a greased, 9x13 cake pan and bake at 350° for about 40 minutes.

1 8-oz package cream cheese, room temperature
1 cup powdered sugar
1 or 2 Tbsp milk

Dandelion Blossom Pancakes
recipe from

  1 cup white flour
1 cup cornmeal
1 tsp salt
2 tsp baking powder
2 eggs
¼ cup oil
½ cup
Dandelion Blossom syrup or honey
2 cups milk
1 cup Dandelion blossom petals
1. Mix dry ingredients first.
2. Add wet ingredients and mix together thoroughly (Note: the secret of keeping pancake batter from getting lumpy is to be sure to add all the wet ingredients before mixing.)
3. Adjust consistency by adding a little more milk or a little more flour if it’s too thick or thin. Pancake batter should be thin enough to pour, but not runny.
4. Cook on oiled grill.
5. Top with butter and Dandelion Blossom syrup.

Dandelion Cornbread
recipe from

1 cup cornmeal
1 cup white flour
2 tsp baking powder
¾ tsp baking soda
1 tsp salt
2 large eggs
½ cup Dandelion Blossom syrup (or honey)
¼ cup oil or butter
1 cup milk (buttermilk is best!)
1 cup Dandelion blossom petals

1. Mix dry ingredients together.
2. Add all the rest of the ingredients and blend until smooth.
3. Pour batter into a 9x9 pan, or 10-inch cast iron frying pan.
4. Bake at 375° for 25 minutes.
5. Serve hot with butter and Dandelion Blossom syrup.

Dandelion Chai
recipe from

Chai is a Middle Eastern word that means “tea” but here in America we’ve adapted the term to mean a very spicy tea made with milk and sweetener.

1 cup roasted Dandelion root
6 Tbsp Fennel or Anise seed
36 green Cardamom pods
72 Cloves
6 Cinnamon sticks
2 Tbsp dried Ginger root
1½ tsp black peppercorns
12 Bay leaves
1. Add 1 Tbsp tea mixture for each cup of water.
2. Simmer 5 minutes, then let steep for 10 minutes.
3. Add 1 Tbsp honey or brown sugar (or dandelion syrup) per cup.
4. Add 2 Tbsp milk or cream per cup.
5. Gently reheat and serve.

Dandelion Chai 2
recipe from
This chai is not as spicy as the first recipe but actually has a more ‘chocolatey’ flavor, kind of like an herbal hot chocolate.

2 cups roasted Dandelion root
½ cup Cinnamon bark
½ cup Ginger root
½ cup Cardamom seeds
½ cup Star Anise
1. Use 3 Tbsp per 2 cups water. Simmer gently 10 minutes.
2. Add 1 cup milk and 1 Tbsp honey and heat through but don’t boil.
Serve hot or iced.

Warm Winter Spice Tea
recipe from

  1 cup roasted Dandelion root
½ cup dried Orange Peel
½ cup Cinnamon bark
¼ cup dried Ginger root
Use 1 Tbsp per cup water. Simmer gently 10-15 minutes. Sweeten with honey, if desired.

Roasted Dandelion Root Coffee Ice Cream
Here’s a recipe for the really adventurous from the Herbfarm :

2 ½ cups heavy cream
1 ½ cups half-and-half
1 ¼ cups sugar
5 egg yolks
1. Grind Roasted Dandelion Roots roasted Dandelion roots into a powder using a coffee mill and sifter.
2. Place cream, half-and-half and sugar in a medium pot (double boiler might be best, or perhaps a crock pot). Bring it just barely to a simmer, stirring to dissolve the sugar.
3. Add Roasted Dandelion Root powder. Maintain heat at a bare simmer, be sure not to boil.
4. Let the roots steep this way for 45 minutes.
5. Strain out and discard root material.
6. Whisk up egg yolks in another pot. Gradually add the warm Dandelion Root cream.
7. Heat gently and stir until sauce thickens enough to coat the back of a spoon.
8. Strain one more time and chill.
9. Freeze in an ice cream machine according to directions.

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