Delicious Dandelion Recipes Add Spring to Your Table

Dandelions are popping up nearly everywhere but did you know that almost every inch of the often loathed dandelion weed is good eating? Here are these four delicious dandelion recipes courtesy of Rodale’s Organic Life to add a little spring to your table.

Dandelion Recipes

Taraxacum_ruderalia_maskros-Reproduction of a painting by the Swedish botanist C. A. M. Lindman (1856–1928)

 

Dandelion Flower Fritters With Lemon-Mayo Dipping Sauce

Rice flour is the key to keeping these golden nuggets of sunshine crisp, even an hour after they leave the oil. The bright lemon-mayo sauce brings balance to the flowers’ bitter notes.

Serves 4

Ingredients:

½ cup mayonnaise
1 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1½  tablespoons sugar
Kosher salt and freshly ground black pepper
1/3 cup rice flour
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
¾ cup club soda
about 3 cups vegetable oil
2 cups freshly picked dandelion flowers

Method:

  1. Make the sauce: Whisk together the mayonnaise, zest, juice, sugar, and ¼ teaspoon each salt and pepper in a small bowl. Set aside.
  2. Make the fritters: Stir together the rice and all-purpose flours with ½ teaspoon salt and ¼ teaspoon pepper. Whisk in the club soda until combined.
  3. Heat the oil in a medium saucepan to 375 degrees. Dip the flowers in the batter, one at a time, making sure the batter coats the flower petals, then place the flowers in the oil. Cook the flowers in batches of about 8, stirring occasionally, until they are crisp, 3 to 4 minutes per batch. Check the temperature of the oil, and make sure it comes back up to 375 degrees between batches.
  4. As you go, transfer the cooked flowers to paper towels to drain. Serve with the dipping sauce.

Dandelion Flower Iced Tea

Make this tea just after you pick the flowers so they stay open—this will let the blooms release their pollen, which helps to balance the flowers’ inherent bitterness.

Makes 1 quart

Ingredients:

1 quart freshly picked dandelion flowers
1 quart boiling water
½ cup superfine sugar or more to taste

Method:

  1. Place the flowers in a heatproof pitcher and pour the water over them.
  2. Let the tea steep for 1 hour, then strain out and discard the flowers.
  3. Stir in the sugar until dissolved, then chill the tea until cold. Serve alone or as part of a cocktail.

 

Dandelion Gin Collins

Makes 1 drink

Ingredients:

¼ cup dandelion Flower Iced Tea (see above)
2 tablespoons gin
1 tablespoon elderflower liqueur such as St. Germaine
Ice
Fresh dandelion flowers, to garnish

Method:

  1. Fill a tall glass with ice.
  2. Stir together the tea, gin, and elderflower liqueur, and then pour over the ice in the glass.
  3. Garnish with a fresh dandelion flower

 

Dandelion Flower Panna Cotta With Rhubarb Sauce

Here panna cotta, a delicate Italian dessert of sweetened cream thickened with gelatin, is infused with dandelion flowers and topped with a tart-sweet rhubarb sauce.

Serves 6

Ingredients:

2 cups heavy cream
1 cup dandelion flowers
1/3 cup plus 1/2 cup sugar, divided
½ teaspoon kosher salt
11/8 teaspoon unflavored gelatin
1 tablespoon water
¼ cup sour cream
½ pound rhubarb, cut into chunks
2 tablespoons water or white wine
Fine sea salt

Method:

  1. Make the panna cotta: Heat cream in a small saucepan over low heat with the dandelion flowers, 1/3 cup sugar, and salt until it simmers. Remove from heat, and let steep, covered, 10 minutes.
  2. While the mixture is steeping, in a medium sized bowl, sprinkle gelatin over 1 tablespoon cold water and let it stand 5 to 10 minutes.
  3. Strain the cream mixture, discarding the flowers, then pour it over the gelatin and whisk until gelatin is dissolved. Whisk in the sour cream. Divide between oiled ½ cup ramekins until the panna cotta is set, about 3 hours. Remove the panna cottas from their molds if you like.
  4. Make the rhubarb sauce: Bring the 1/2 cup sugar, rhubarb, and wine to a boil in a small heavy saucepan, and cook until the rhubarb has fallen apart, about 20 minutes. Let the rhubarb cool to room temperature, and then serve with panna cotta.

Article used with permission of Rodale’s Organic Life magazine. For more great tips like these visit rodalesorganiclife.com.

The image is in the public domain. It is a reproduction of a painting by the Swedish botanist C. A. M. Lindman (1856–1928), taken from his book(s) Bilder ur Nordens Flora (first edition published 1901–1905, supplemented edition 1917–1926?).

 

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