Wild Edibles: Dandelion

Dandelion is one of the most ubiquitous flowers found here in Newfoundland. However, it should never be overlooked as a source of food simply because of its reputation as a weed.

Photo by Cazil Bamhen, Flickr

As it turns out, Dandelion is an excellent source of Potassium, Vitamin A, and Vitamin C and is arguably more nutritious than many of the greens that you may find at the grocery store. It is versatile, abundant, and easy to harvest which makes it an excellent option for sustenance in a survival situation or for a tasty snack at home.

The greens can be added raw to salads or cooked much like spinach but may be bitter depending on where they are gathered. It is best to harvest young leaves from a shady site away from roadsides.

Remove the parachute and even the seeds can be eaten. Photo by Paul Hudson

Unopened flower buds can be eaten raw while the petals can be added to tea or used to make a delicately flavored wine or jelly.

Dandelion has long been used to aid digestion and has even been said to alleviate symptoms of rheumatism and liver disease. They can be used in an absurd amount of different recipes and are only limited by your own creativity. What follows is my own modified recipe for jelly. Folks who have had it can attest to its surprising honey-like flavor. Honestly, can you think of a better way to enter the world of wild edibles?

Ingredients

7-8 cups of dandelion petals
8 cups water
1 package of dry pectin
4-5 cups of sugar
1/2 of a split vanilla bean
1 splash of lemon juice

Directions 

Always harvest your petals away from human traffic. This is perhaps the most time consuming part of the process, but at the very least, it's time spent outdoors.

Rinse the petals to remove any possible contaminants or bugs. While you're at it, remove any green matter to ensure that your jelly comes out a beautiful yellow rather than a mossy green.

In a large pot, bring your Dandelion petals to a rapid boil in approximately 8 cups of water for 10-15 minutes. Remove them from heat and allow them to cool for a few minutes before moving on to the next step.

While you’re waiting, it’s a good idea to have your sugar measured out, your vanilla bean split and your jars clean and ready to go. 

Use a strainer to seperate the bulk of the petals from the liquid. Once you've done that, restrain the liquid through a cheesecloth. A coffee filter works great too. 

In a large pot, mix 2 3/4 cups of Dandelion liquid with your pectin (for best results, follow the instructions that come with your pectin!) and place on high heat, whisking continuously until it reaches a hard boil. 

Add the sugar, vanilla bean and a spash of lemon juice if you have it. Continue to boil until the mixture reaches a rolling boil. 

Continue to boil for one minute and remove from heat. 

Let the jelly settle for a few seconds. Remove the vanilla bean and skim the foam from the top of the jelly. Ladle your concoction into mason jars and seal tightly. Leave the jars on the counter until they're room temperature. You will hear them begin to 'pop' in around half an hour or so. 

Once they have cooled, you can refrigerate and enjoy.  

Dandelion Jelly by Erica Burke