The shock of a tasty weed simmered in broth was unique. After a thorough investigation of throw-away weeds, I found that dandelions were used as a tonic herb in early America. In modern days I have been consciously overwhelmed with fast food chains and, until recently, their neglectful service and dismissal of vegetables as anything but refrigerator occupants. And, if I had to locate dandelions as the soup du jour in any extravagant restaurant, I would probably be told that my desire was nothing more than horticultural nonsense.
Could anyone possibly have known that dandelions boast more nutritional value than carrots, broccoli, or spinach? I am guilty of ignorance regarding the contents of Vitamins B, C, and E, plus lecithin, iron, magnesium, and a score of minerals that burst from the native dandelion. I wonder if the Atkins Diet, South Beach Diet, or any low-carb follower would agree that dandelions, when served with grilled salmon, serve our palettes as a prime selection of fiber added to the balance of protein.
As a child I recall blowing seedy puff-ball heads from dandelions and watching the wind carry them to an unknown place. The following year, several unknown places would reveal themselves on an immaculate green lawn, sprouting hundreds of yellow weeds across the turf. Yet, here we are neglecting to use this free nutritional source.
If someone were to ask, “Have you eaten any flowers today?” my response would be a resounding, Yes!” When skepticism fills the faces of friends, I deny my horticultural fondness and suggest they give dandelions a whirl. After all, I didn’t know the delight until I gave dandelions the taste test.
Don’t misunderstnad this writer. Dandelions are not my cup of soup or on my list for the ten best tastes in Hungerville. But, when picked fresh, the leaves can be mixed into a salad. The roots, after they have been dried, crushed and toasted, can be used in caffeine-free coffee substitutes. And flower parts or heads, that grow and blow like Angora strans, can be mixed in fritters and soaked in wine. I’ve been informed that a spring fling on dandelion wine is awesome.
Dandelions are not the only garnishes available for gardeners’ palettes. Consider pansies in a shrimp salad. The petals are tasty. No, I haven’t lost my sense of reality. Flowers add flavor to several dishes.
Try chive flowers with roasted potatoes. A tasty gourmet spinach salad can be tempting with nasturtiums. Another favorite is sweet lilac mixed with frozen yogurt. And let’s remember mums mixed in salsa. I realize this comes as a surprise, but it’s all worth a try. The next dinner party will be the talk of the town.
A word of caution. Never eat garden center, nursery, or florist flowers because most have probably been sprayed with harmful chemicals. When I purchase any flowering plants, I allow time for new shoots to appear before harvesting the edible flower and leaf parts. Of course, I always avoid roadside flowers because they have probably been contaminated.
In the world of garden cuisine, its fun to try new flowers. And its okay to fertilize them as you would any garden vegetable.
Remember that soil, flower varieties, and growing conditions affect the tastes. Usually if they smell good, flowers more than likely will taste delicious.
Who knows? As night turns into day, a Nouveau American cuisine revolution could be sweeping the country by surprise. I will always remember blowing thousands of tiny dandelion seedheads and making wishes. But I have no idea if my wishes came true. I do know that recognition of dandelions will add healthy stock to our food chain.
Down-Home Dandelion Soup
1 parsnip peeled and diced
12 stalks dandelions
1 potato peeled and diced
4 cups water
1 yellow squash diced
salt and pepper to taste
1 stalk celery diced.
Combine all ingredients and cook in a pot until tender.
Anita Stone writes about gardening
for The Pilot.
