As some of you may know, I'm crazy about herbs and flowers. Their history, uses, properties. Especially the common "weeds" found literally in our backyards. I've been ransacking the library, bookmarking dozens of blogs, and raiding Goodwill and antique stores for information. One of the herbs I was very curious about was dandelions, a super common plant everyone knows and hates. Dandelions are the least likely plant to go extinct because of their strong invasive nature and strong taproots, and are named so from the French dente-de-lion, or teeth of the lion, for the shapes of their leaves.
When consumed, my sources here, here, and here state that dandelions are completely edible, root to flower. They are high in vitamins C and A, and can aid digestion; but are not recommended for people with irritable bowel syndrome or stomach problems.
That aside, I endeavored to test out every single part of dandelions in different decoctions, like tea but when you boil it in water you do not let it steep (or sit). I did this because sources told me they were too bitter when left to sit. I harvested the entire plant and organized every part of them:
That aside, I endeavored to test out every single part of dandelions in different decoctions, like tea but when you boil it in water you do not let it steep (or sit). I did this because sources told me they were too bitter when left to sit. I harvested the entire plant and organized every part of them:
The flavor was described by my sources as similar to chicory, which I was under the impression was a licorice flavor. But none of these things tasted much like licorice, but it was very bitter. The younger the plant the less bitter the flavor, but I tried all variations at every degree I could find. The darker leaves, the deeper red stems, in other words the older plants, were certainly more bitter and I would not recommend them. I separated everything into 9 categories:
1. Flower Stems
2. White Flowers (not the whispy wishing flowers, but the flowers that half-bloomed white; pictured below)
3. Half-bloomed Dark Yellow Flowers (again, pictured)
4. Fully-bloomed Yellow Flowers
5. Fresh, Unbloomed Young Flowers
6. Fresh, Unbloomed Young Flowers, Opened Manually (I thought the flavor may be released more)
7. Roots
8. Leaves
9. Red Stems of Leaves (the bottom parts that attached to the stalk of the plant)
1. Flower Stems
2. White Flowers (not the whispy wishing flowers, but the flowers that half-bloomed white; pictured below)
3. Half-bloomed Dark Yellow Flowers (again, pictured)
4. Fully-bloomed Yellow Flowers
5. Fresh, Unbloomed Young Flowers
6. Fresh, Unbloomed Young Flowers, Opened Manually (I thought the flavor may be released more)
7. Roots
8. Leaves
9. Red Stems of Leaves (the bottom parts that attached to the stalk of the plant)
Now, the bad news first. Most variations' decoctions tasted like what steamed or boiled collard greens' water would taste like. Colored a strange yellow-green color. This goes for the red stems of leaves and the stems: absolutely awful, very bitter, which I'm guessing is due to the white sap they have. Interestingly this white sap has been known to kill warts; but I take this as a further indication that it is not to be eaten. It made my stomach churn, though I did not get sick. I'm writing this ten days later, and I had no ill side effects, although I can attest to my sources' findings that dandelions are a diuretic.
Next I tried the leaves. I tried them on their own, merely washed but unaltered otherwise, but they were too bitter. Many people suggested eating them with salad but I don't think any dressing would be strong enough. So I sautéed them in olive oil with onion and some salt, as this was the most appealing recipe I found online. However, I couldn't stomach them. The bitterness didn't go away with cooking and unfortunately I couldn't even swallow one bite.
Next I tried the leaves. I tried them on their own, merely washed but unaltered otherwise, but they were too bitter. Many people suggested eating them with salad but I don't think any dressing would be strong enough. So I sautéed them in olive oil with onion and some salt, as this was the most appealing recipe I found online. However, I couldn't stomach them. The bitterness didn't go away with cooking and unfortunately I couldn't even swallow one bite.
As for the flowers, they were a bit more promising. Splenda improved flower variations' flavor, and flowers themselves after boiling tasted savory; this goes for the half-bloomed, dark yellow ones; white tipped half bloomed ones; fully bloomed yellow; and fresh, unbloomed flowers, whether I opened them or not.
Upon boiling, the unbloomed flowers opened further. The flowers of all conditions were very absorbent. Oddly, of all flower variations, the white, partially-bloomed ones were most flavorful as a tea. The yellow, fully bloomed were least flavorful. When left to steep in the decoction, teas tasted better; though I only used a few flowers for a 6 oz. cup so it couldn't get too bitter. Decoction was light yellow. As seen in pictures, all parts of the plant were fresh and harvested within the hour they were used.
Of all my experimentation, the roots were the most promising. They took the longest to boil, and coloration of water took longest; though in the end it matched that of the flowers, a chamomile-like yellow. I used about 1 oz. fresh for a 6 oz. cup, online sources said to use two ounces but I only got about 3 oz. and I wanted to dry some, so I skimped a bit. All other teas smelled of cooked greens but the root tea was sweeter smelling. I left the roots to steep. They tasted good, less flavorful than the flowers, and Splenda improved this flavor. The dried roots had the same flavor in the tea, and it is not so awful, but certainly not enjoyable. I would suggest only if needed as a diuretic or to calm a stomach, similar to ginger.
Conclusively, this plant, while it won't kill you to eat it, isn't really edible. The tea isn't so awful, but I am hoping to order some store bought organic tea to see if it is any better; it wasn't enjoyable. I wouldn't recommend them to anyone, but if you want to experiment beyond what I have done, please let me know how it turns out! Some enjoy this bitter flavor, but I like spinach and kale and other leafy greens, so I don't know who would like something this bitter! A suggestion I heard was to fry them in flour, or use them in frittata, but this isn't necessarily healthy so I didn't try it; seems to defeat the purpose. But good luck on experiments, and if anyone has any suggestions for different herbs or plants or wildflowers or roots or any natural things to try, let me know!
Upon boiling, the unbloomed flowers opened further. The flowers of all conditions were very absorbent. Oddly, of all flower variations, the white, partially-bloomed ones were most flavorful as a tea. The yellow, fully bloomed were least flavorful. When left to steep in the decoction, teas tasted better; though I only used a few flowers for a 6 oz. cup so it couldn't get too bitter. Decoction was light yellow. As seen in pictures, all parts of the plant were fresh and harvested within the hour they were used.
Of all my experimentation, the roots were the most promising. They took the longest to boil, and coloration of water took longest; though in the end it matched that of the flowers, a chamomile-like yellow. I used about 1 oz. fresh for a 6 oz. cup, online sources said to use two ounces but I only got about 3 oz. and I wanted to dry some, so I skimped a bit. All other teas smelled of cooked greens but the root tea was sweeter smelling. I left the roots to steep. They tasted good, less flavorful than the flowers, and Splenda improved this flavor. The dried roots had the same flavor in the tea, and it is not so awful, but certainly not enjoyable. I would suggest only if needed as a diuretic or to calm a stomach, similar to ginger.
Conclusively, this plant, while it won't kill you to eat it, isn't really edible. The tea isn't so awful, but I am hoping to order some store bought organic tea to see if it is any better; it wasn't enjoyable. I wouldn't recommend them to anyone, but if you want to experiment beyond what I have done, please let me know how it turns out! Some enjoy this bitter flavor, but I like spinach and kale and other leafy greens, so I don't know who would like something this bitter! A suggestion I heard was to fry them in flour, or use them in frittata, but this isn't necessarily healthy so I didn't try it; seems to defeat the purpose. But good luck on experiments, and if anyone has any suggestions for different herbs or plants or wildflowers or roots or any natural things to try, let me know!
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