Tuesday, February 21, 2012
Celebrating the Dandelion
Gail begins by telling us some of dandelions’ complex and long history of food and medicine. He shows us comparisons of dandelion’s nutritional content with other common wild and cultivated foods. We learn that dandelion is the richest source of Vitamin A and magnesium, in his study, as well as a rich source of most of the tested minerals. It is richer in beta-carotene than carrots.
Despite the media attention given to broccoli, collard, and spinach, it turns out that lambs quarters, amaranth, and dandelion -- three common weeds – are far more nutritious than their cultivated counterparts.
There is page after page of the health benefits of eating dandelion, so why don’t more people eat them? Because dandelion is bitter.
So Gail has collected over 600 dandelion recipes, and he includes many of his recipes in this book for turning this bitter weed into a tasty dish. He tells us how to use the roots, leaves, flowers, and hearts. There are recipes for some very unlikely dandelion dishes, like dandelion ice cream, dandelion waffles, and dandelion pie. There are also the standards, such as dandelion wine and coffee.
It’s a great book and should be in your library. Check our Store to get your own copy. Spiral bound for easy-use.
As Gail says, “If you can’t beat ‘em, eat ‘em!”