DANDELIONS - A SIGN OF SPRING – McKenzie River Reflections

“Here, Mama. Here are flowers for you,” my brother said, as he held out a fist of dandelion heads.

Mother filled a soup bowl with water and floated the dandelions there, thanking Brother for his gift.

“Why do you save them?” I asked with the “wisdom” of my 8 years. “They’re just dandelions and just the tops.”

“Because he thinks he’s giving me something special. They’re a thoughtful gift for me.”

I remembered this when my daughter and, later my grandchildren, brought me flower heads as a bouquet. I’ve appreciated and put them in water for the whole family to enjoy.

Dandelions Continue to Enthrall

These yellow blooms continue to excite the children in our family. Yesterday my granddaughter texted us some pictures of her little 2-year old (my great granddaughter) holding a dandelion she picked in their yard. Liliana displayed a big grin as she looked at the flower with awe.

Dandelion are such common flowers that many people consider them pests in the yard…until they observe a child’s excitement over them

Dandelions As Edibles

DANDELION GREENS are most common of the wild spring greens and were a favorite with my aunt who looked forward to picking, cooking and eating them each spring.

The young tender leaves can be added to a tossed salad, combined with other greens, served with a hot dressing or boiled with bacon or salt pork. They were a favorite with my aunt, who looked forward to dandelion time each spring.

For a DANDELION SALAD, you can use 1-pound fresh dandelion leaves or a combination of dandelion with romaine, iceberg, or leaf lettuce. Usually this is in the quantity of half dandelion and half lettuce. Sometimes cucumbers are added to the dandelion salad.

Then toss an oil and vinegar dressing, using whatever amount is desirable to your taste. Or you can make a dressing with lemon juice, dash of sugar, olive oil, salt and pepper. Some cooks like to use yogurt for a dressing.

DANDELION SALAD WITH EGGS – This version calls for 4 cups packed dandelion leaves, which have been washed thoroughly, 1/4 cup chopped green onions. Toss with French dressing or oil and vinegar as desired. Garnish with sliced hard-boiled eggs and tomato wedges. Serve at once. (With the recipes for Dandelion Salads you can substitute other greens or use them combined with the dandelions.)

(Mary Emma Allen researches and writes from her woodland NH home.)

DANDELIONS – A SIGN OF SPRING

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