Some people consider the humble
dandelion to be a garden-variety weed, but to others, it is a harbinger
of spring, a green delicacy marking the end of a root-vegetable winter.
The name, an anglicization of the French "dent-de-lion," or lion's
tooth, refers to the sharply notched edges of the leaves. Native to
Europe, the dandelion grows in temperate climate zones all over the
world.
Nutritional Properties
The
discovery of those distinctive jagged leaves colonizing backyard flower
beds may not gladden the hearts of gardeners but dandelion greens have
become popular enough that many grocery stores stock cultivated
varieties. Dandelion greens are high in vitamins A, B complex, C and D,
and minerals including iron, potassium, magnesium, calcium and zinc. The
University of Maine says that 3 1/2 oz. of boiled greens contain about
33 calories, .06 g of fat and 2 g of protein.
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Uses in Herbal Medicine
The
dandelion features in Asian, Middle Eastern, European and Native
American traditional healing practices as well as contemporary herbal
medicine. The diuretic properties of the leaves once prompted the French
to give the plant the nickname "piss-le-lit," which means the same
thing as its former English nickname, "bed-wetter." Dandelion leaves may
be used to treat conditions affecting the liver, kidneys and
gallbladder characterized by fluid retention, according to the
University of Maryland Medical Center. In bygone days, dandelion had a
diverse range of therapeutic uses but today's herbalists mainly use it
as an appetite stimulant and digestive aid. Some research suggests that
it may play a role in improving immune system function and promoting
gastrointestinal health, says the University of Maryland.
How to Harvest and Cook
Ideal
foraging times will vary, depending on location, but in regions with
four distinct seasons, the window of opportunity for collecting the best
dandelion greens will likely occur over a couple of weeks in April or
May, when crocuses are coming up but snow hasn't entirely disappeared
from forests and fields. Avoid areas where exhaust fumes or chemical
herbicides may have polluted air or soil. The smallest leaves are most
tender and suitable for use in salads. Larger leaves will be tougher but
good for steaming or chopping and adding to soups and stews. Greens
will stay fresh longer if you dig up the plant's root and keep it
wrapped in moist paper towels until ready to use. Always wash the greens
thoroughly under running water. Like spinach, cooked dandelion greens
freeze well.
Dandelion Recipes
Emeril
Lagasse is a fan of dandelion greens sauteed in olive oil with onion,
garlic and a pinch of hot pepper flakes. The French say that greens and
bacon are a match made in heaven. Greek-style greens may be stewed with
lamb; the Spanish favor them in soups with smoky sausage; the Chinese
give them a quick stir-fry; the Indians add them to curries; and
creative salad chefs combine them with a variety of raw vegetables and
fresh herbs.
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