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Hardly anyone who does not associate dandelions with childhood memories. The "dandelion" is not just a nice toy of nature. Leaves, flowers, buds and roots are edible and can be used in many ways in the kitchen…
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- more on the subject
- Ingredients, smell and taste
- Use and preparation
The dandelion (Taraxacum officinale) comes from the Asteraceae plant family and is ten to 40 centimeters high. Its hairless leaves with the typical serrations are arranged as a rosette close to the ground. Many individual deep yellow ray florets are grouped together in a flower basket. The seeds spread with the help of flying hairs, which look like little umbrellas and turn the dandelion into a dandelion. If the plant tissue on the stem is damaged, the dandelion secretes a milky sap that stains clothes and hands.
The dandelion can be found in nutrient-rich meadows and fields. He likes to stand in the sun. The roots extend up to two meters deep - that also explains why it is so difficult to master it once it has settled in the garden. Quite simply: The dandelion is ideal as a house vegetable.
Note Only harvest dandelions for consumption in areas with little pollution - not on roadsides or roadsides!
Ingredients, smell and taste
Dandelion contains, among other things, vitamin C, vitamin A precursors (provitamin A) and vitamin K. It also provides minerals such as potassium, magnesium and phosphorus. The dandelion root contains the fiber inulin. This dietary fiber reaches the large intestine undigested and has a digestive effect, but is difficult to digest in excessive amounts.
Dandelion leaves taste slightly bitter, similar to chicory plants such as radicchio or chicory. Dandelion blossoms have a slightly sweet to honey-like aroma.
Note Older leaves are a bit bitter and are well suited for mixed salads.
Use and preparation
Dandelion leaves, flowers and closed flower buds can be used, and the roots can also be used. All parts can be consumed raw as well as steamed, fried or boiled. No part of the dandelion plant is poisonous.
Dandelion leaves are suitable as an ingredient in salads, smoothies, pesto or spicy sauces, for example. The dandelion root can be steamed or fried as a vegetable. Dried, roasted and ground, the roots can be brewed as a coffee substitute, similar to chicory coffee. Buds pickled in vinegar serve as a substitute for capers, steamed buds are somewhat reminiscent of cabbage sprouts.
Naturopathy classifies dandelions as digestive, metabolism-stimulating and diuretic.
Further information on wild plants and herbs is available on the website of “die umweltberatung” and in the information sheet on vitamins from wild plants and seedlings.
You can find more information and posters to print out under (Wild) Herbs: Brochures & Forms.