Dandelions
Oh how I absolutely adore dandelions!
First and foremost medicine, medicine, medicine
Dandelions are strong medicine. Excellent for digestion and circulation. So much so it is advised you do not partake in them if you are currently on another form of diuretic or blood thinner.
As the ultimate companion crop. All of the vitamins and minerals dandelions are so well known for encompassing? Vitamins A,B,C, and D; iron; potassium; calcium, etc…Dandelions draw that magic from the soil and bring it up to the garden to share.
The tap root that is transporting nutrients and water is also totally aerating the soil in a natural beautiful and crazy efficient way. No man made strategy or machine could ever match the precise and exact strategy they deploy. They don’t tear up the roots around them. Instead they grow alongside them and enable the surrounding life to also benefit from their every stride.
Spectacular indicator species. They will seemingly magically appear in compact areas. In tune and first on the scene their leaves will show you if you have a deficiency or abundance in the area before it becomes out of balance.
An excellent example of this in my garden is in regards to deficiencies. I grow a ton of food in a small space with as little input as I can. If I begin to see a purple mottling appear I have learned it is telling me the vegetation has consumed the available quantity in the area and would like to please eat and/or drink before they become stressed as well.
As a ground cover I have never stopped being amazed at the power of dandelions. They grow places others couldn’t even fathom. In rocks, logs, sides of cliffs… During last season’s drought I took a few pics of dandelions still thriving in dry dusty cracked Earth. The soil covered by it’s leaves? Noticeably still hydrated. Crazy awesome. There’s no watering system out there that could duplicate that result. And for free with zero effort on our part? In my humble opinion that speaks definitely for itself.
Natural Dye, source of latex, excellent for skin and hair…
I could go on and on
I could have sworn I had a dandelion mix with a Calendula. It was twice as big and definitely more orange than yellow. I didn’t even think dandelion breeding was a thing. So funny how relative perception is. I knew it’s an aster and that a Calendula is in the same family yet didn’t even let it hit my radar!
I have never “planted” a dandelion. However I do encourage them quite liberally by letting them grow and go to seed in the garden. I’ll also add the big heads to the mix by blowing them toward the garden.
How I use them
I will partake in a couple greens in the very beginning of spring. Around that time the lettuce isn’t in full swing yet and it helps to fill out salads. I can’t really taste much difference when they are very young. By April they are already too bitter for me. I’ll know if I pull a leaf and the latex appears it’s past time I can enjoy the greens. I’ll just let them grow and flower for the Spring season. I’m a sucker for all my little pollinator friends so I don’t harvest any flowers until more food sources start to appear. Then I begin collecting and utilizing heads throughout the growing season.
My breeding without even realizing I’ve been doing it…I’ve been selecting for bigger flower heads. I pick the smaller ones and let the bigger ones go to seed. It takes ALOT of flower heads to concoct things. I use them for skin care products and natural colorant. Used in the same manner as Calendula. My dream goal is to someday brew my own dandelion wine.
The roots are where it’s at for me. So good. I have pulled them in the Spring but usually wait for Fall now.
Hand pull from the garden. If I leave a piece of root that’s even better because it’ll grow back! I just throw the leaves down and keep the root.
Soak them for a few to loosen the soil and scrub them with a brush, a bit of baking soda, and rinse.
Put them a handful at a time through a food processor to shred. They are fibrous so it’s easier in small batches.
Place on a parchment lined cookie sheet in the oven to dry for around an hour at 220 F. I make sure to keep an eye on them and stir every twenty or so.
Crank up the heat to 350 and roast them for around 40 more minutes. When they are done they will begin to smoke a bit and smell like chocolate cake. That sounds crazy but it’s absolutely true!
To me they are delicious with a deep indescribably rich flavor. Absolutely similar to coffee but with even more depth. Wow. So good!
I have a stash that I have kept as pure dandelion root. My preferred super tonic tea is equal parts dandelion root, milk thistle seed, and burdock root.
Thanks for adding a place to discuss the amazing hardworking Dandelion!