The dandelion is a very common garden weed scattering lawns everywhere with bright yellow flowers in spring.
Once a cure-all of herbal medicine it later became a nuisance to be vigorously dug up by gardeners. Today the dandelion is enjoying a comeback as a cosmopolitan weed used in various herbal remedies and culinary dishes worldwide.
Throughout literature the dandelion’s bold beauty has drawn representations of the sun and of the lion.
Its common name may derive from the French dent de lion, lion’s tooth, and earlier from the Latin dens leonis, which may be due to its long white tap root, the sunny hue of its flower, or its jagged teeth-like leaves.
Mrs Grieve casts doubt on popular theories of the dandelion’s animal symbolism in her famous A Modern Herbal.
Grieve suggests the leaves resemble more a lion’s open jaw than a single tooth, whereas its long white root is suggestive of a fang and its yellow flowers could represent the golden teeth of the heraldic lion.
Scientific name: Taraxacum officinale
How to Use Dandelion
Young leaves go well in salads. They can be boiled briefly, sautéed, steamed, etc.
The young first year roots can be sliced thinly and eaten raw with a little salt. They can also be boiled or roasted.
Flowers are used to make alcoholic beverages. Roots used in liqueurs. The roots can be roasted and used as a coffee substitute (see recipe below).
Dandelion is one the main ingredients in Norfolk Punch, a non-alcoholic crafted by monks in Norfolk.
Unopened flower buds have been pickled in the past, and used as a caper substitute. They can be added to omelettes and pancakes.
An Arabic cake called Yublo makes use of the flowers.
Leaves and roots are used as a bitter tonic tea.
For a food colouring, try using the pollen.
- Dandelion Root Coffee
- A Simple Dandelion Salad
- Dandelion Flower Vinegar
- Hairy Bittercress, Dandelion & Papaya Salad
- Eva’s Warm Dandelion Salad
- Roasted Cherry Tomatoes With Dandelion Dressing