Remember... dandelion?!?

I am making a conscious effort to get to know and use all those "weeds" that I pull out in the garden and that are edible. My first attempt will be with dandelion (as soon as they poke their little leaves out... a bit early around these parts!).

Dandelions have some interesting medicinal properties. They have been used as far back as the thirteenth in Welsh medicines and they are mentioned even further back in literature of Arabian physicians of the tenth and eleventh centuries. It is a system cleanser and detoxifier (because of its bitter juices), and it stimulates digestion, improves liver function while cleansing the kidneys. It has been a traditional remedy for scurvy. The leaves are rich in iron, potassium, calcium and phosphorus. They supply vitamins B and C, linolenic acid, more vitamin A than any garden plant and are one of the best plant sources of copper. The flowers are rich in choline (a B-complex vitamin). The root is very midly laxative, and the leaves, midly diuretic. Some herbalists recommend applying the milky sap on warts.

Did you know that in Japan there exists a Dandelion Society? In 1860, some 214 varieties of dandelion were grown in that country in shades of copper, white, orange and black! I'm impressed!

With such awesome attributes, don't you wish you could learn to love these? I sure do! Here is a recipe to tentalize your taste buds into loving dandelion greens. Use young spring leaves that you know are unsprayed and not anywhere near a busy roadway. I guess you could also buy some, but where's the fun in that?

The original recipe was created by Jennifer Italiano, owner of Toronto’s first all-raw restaurant, Live Organic Food Bar. I tweeked it a bit, for those "not-so-fond" of dandelions.

Dressing:
1/4 cup raw tahini (or nut butter)
1 cup freshly squeezed orange juice (blood orange is nice!)
2 Tbsp dulse flakes (or other dried seaweed)
1 Tbsp grated fresh ginger root
1/2 tsp ground cinnamon
1/2 tsp curry powder
pinch salt

Salad:
4 cups dandelion greens, large stems removed, chopped
2 pears or apples, cored and thinly sliced
1/2 small red onion, thinly sliced
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4 cups leafy greens (romaine, spinach or other)
sprinkle of raw walnuts, soaked and dehydrated

In a blender, mix all dressing ingredients thoroughly.

In a large salad bowl, combine the dandelion, pear (or apple), and red onion. Pour the dressing over all and toss gently.

Allow to sit for at least 10 minutes (up to 2 hours), to marinate. Mix in the other greens just prior to serving. Sprinkle with some walnuts if so desired.

Makes 2-4 servings.

Picture from Herbal Treatment