How To Make Dandelion Infused Oil by TESS PENNINGTON for Ready Nutrition
Dandelions are popping in yards across America and while some believe this to be an invasive weed, it is a powerhouse in the homesteading world.
Dandelions are popping up in yards across America and while some believe this to be an invasive weed, it is a powerhouse in the homesteading world.
The dandelion is a perennial, and it contains a wealth of vitamins and nutrients, as well as naturopathic applications that are astounding. The dandelion is edible in its entirety, which is really good to know from a survival perspective. They also grow upon a taproot, an important consideration as they will grow back if harvested from the surface and the root is left alone.
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These unassuming blossoms can be used as a remedy for a number of different ailments as well as for food. From a health standpoint, dandelion greens are chock full of vitamins A, B, C, and D, as well as minerals, such as iron, potassium, and zinc (in its raw form), and a good source of calcium and potassium. The young leaves can be harvested and added to salads and stir-fry dishes. As well, dandelion roots can be gathered, dried and ground up to make “coffee” or tea. To make this coffee alternative, the roots of young dandelion plants are harvested and roasted to a dark brown color. Then, make your coffee as you normally do.
In previous article on dandelions:
After rinsing the dandelion off in cold water, you can chop them up and eat them in your salads. There is also another way that I personally prefer to eat them. Parboil them lightly, just to take out the crisp without making them go completely limp or wilted. Then drain them off in a colander. Next, throw them in a frying pan with about ¼ cup of olive oil, and sauté, adding fresh chopped cloves of garlic. It comes out with the taste and consistency of spinach. Throw a little bit of butter and salt on it, and it is delicious.
In the past I have harvested dandelions to make the following recipes:
