Dandelions are viewed as a noxious weed by most folks today, but did you know that they were brought over to America by the Europeans for their many useful properties? They are traditionally dug in the springtime, especially by the old Italians (are there any left?!) to put in salads. The leaves are full of vitamins and minerals, have a bitter taste, which aids digestion by getting juices flowing in your mouth as you chew. If you want to mitigate the bitter flavor, just mix some dandelion greens in with your other salad greens.
Or you can use my grandmother’s recipe, which is to fry a few pieces of salt pork in a mixture of butter and olive oil, add your dandelion greens and saute’ until they’re wilted & hot. Sprinkle with salt and freshly-ground pepper, shake on some Balsamic vinegar & serve.. Yum!!
The blossoms are made into a delicious, springtime wine. Not only is it delicious, but it is full of Quercetin, a property found naturally in yellow plants, that helps the immune system keep you healthy!!