Along with the return of robins and whirling bees, I count the appearance of dandelions among the first signs that spring has officially arrived. I look forward to seeing their cheery butter-yellow flowers, and admire their tenacity as plants. It takes a survivor’s spirit and dogged determination to thrive in the manner of dandelions, growing everywhere from lush fields to the worst of disturbed ground, even in cracks of sidewalks. As much as I admire dandelions’ perseverance, I also particularly enjoy them as a food. Their edgy bitter green flavor is a welcome addition to mealtime after a long winter filled with dreary grey skies and heavy slow-cooked dishes.
Every part of the dandelion plant is edible. Perhaps you’ve enjoyed a salad of bitter greens served with bacon and a splash of vinegar, or savored a cup of dandelion root coffee. You may even have delighted in dandelion flower fritters or sipped dandelion wine. But have you eaten every part of the dandelion?
Where to look for the best dandelions
I learned from edible wild plants expert Samuel Thayer how to eat two of the less commonly eaten parts of dandelions, the flower stalks and crowns. After a few years experience eating them, I’d say that dandelion crowns are among my favorite spring foods.
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To find the best dandelion flower stalks to use as food, seek out large plants in shady areas. These grow in tall grass, which forces the stalk to grow quite long in order for the flower to not be obscured by grass. Longer stalks mean more food with less picking. Seek out the youngest, most pale green flower stalks, as they will be most tender.
Remove the flower heads from the stalks (and be certain to eat them or make dandelion wine). Boil whole flower stalks in boiling water for 10 minutes, as recommended by Thayer, then drain them. Serve dandelion stalk “noodles” dressed with a little butter and salt, or incorporate them into your favorite dishes as a vegetable.
Harvesting dandelion crowns takes a bit more technique. The crown of the dandelion is the tight knot where the leaves meet the tap root. Even in a large plant, it may not be more than a single bite, but it is a very satisfying one. Seek out young spring dandelion plants that have not yet flowered. Look for plants with a tight nest of new buds at their core.
If you are harvesting an entire dandelion plant, either because you intend to eat it, or because you are, gasp, weeding it, the first step is to wash the plant free of as much dirt as possible. Cut off the root, and peel away the outer leaves, and you will be left with the little nugget that is the crown. Rinse it again as thoroughly as possible under running water because it is likely to be very dirty.
Thayer, however, has come up with a clever method of harvesting dandelion crowns without all of the dirt. He uses a sturdy teaspoon with sharpened edges to selectively harvest crowns from the plants. I’ve found that a grapefruit spoon with serrated edges or a pocketknife also work well. Again, seek out large dandelion plants that have yet to flower. Use your spoon or knife to carve a cone-shaped piece of crown right out of the plant, which is still in the ground. Harvested in this manner, the plants require little additional rinsing to remove any remaining grit and dirt. Even if you intend to later remove the entire plant, if you find that you particularly enjoy dandelion crowns, harvesting them in this manner saves time.
Dandelion crowns have a touch of the same bitterness as dandelion leaves and feel like a solid bite of vegetable in the mouth. Use dandelion crowns as you would asparagus, adding them to any soup, salad, or stir-fry. They can be eaten raw, but I prefer to serve them cooked.
My favorite way to serve “yard artichokes” is similar to how I’d serve real artichokes. Steam prepared dandelion crowns until they can easily be pierced with a knife, usually around 10 minutes. While they are steaming, prepare small ramekins full of melted butter kissed with a squeeze of lemon and a pinch of salt. Dip the steamed dandelion crowns into the butter bath before enjoying the tender morsels like the toast of spring that they are.
Top photo: Dandelions. Credit: Erica Marciniec