There are so many wonderful edible weeds and wild greens growing all around now at this time of the year. One especially valuable is the dandelion with its pretty yellow flowers.
Chopped juicy apples and dandelion leaves make a great combination.
And so simple!
Seed an apple and place in mixer.
Add a handful of tender dandelion leaves and pulse to finely chop.
Or place everything in food processor and chop to a consistency you like.
Optional: a dollop of cream. In the picture, I have a cream made of apricots and sharon/kaki (a variety of persimmon) with soaked buckwheat, walnuts and almonds as base.
What is so great with the dandelion plant?
Dandelion is probably one of the oldest and most versatile of the healing herbs. Great for the liver, a blood cleanser and many times richer in vitamin C, potassium (which makes them bitter) and calcium than any lettuce or spinach. Because of the strong cleansing effect, it is great for the skin, menstrual problems and blood pressure irregularities.
You can use the whole plant from root, stem, leaves to flower. Make sure to pick the leaves early when they are tender. They will grow bitter into the season. The wild ones have more minerals than the cultivated ones. The young roots can be chopped into a salad. Note they have a strong flavor though!
The juice is alkalizing. It is beneficial for teeth and gums. Wart remedy: leave the juice from the stem on a wart to dry. Repeat frequently and in a few days, it will turn black and fall off.
Even the flowers are edible. Some people make wine from the crushed flower heads. It is supposed to taste like sherry and to be an excellent tonic for the blood.
Just pick fresh flowers (away from traffic etc.) chop and place in salads.
Do you use dandelions?
Facts: Whole Foods Companion by Diane Onstad