​My annual "save the bees by not poisoning dandelions" soapbox talk

What mother has never accepted the first bouquet from their child in the form of sunny yellow dandelions? The first spring flower has begun blooming in earnest along our driveway and under the back steps. There was a time when my husband would dig out the pull-behind tank and sprayer and precisely drive back and forth across the lawn spraying chemicals, which by morning forced the yellow heads of the dandelion to droop and eventually fall to their death.
 
Then one day, while surfing the net, JC discovered the importance of dandelions to the survival of the insect population. Since we are market gardeners, those buzzing bees and friends are vital to the pollination of squash, cucumbers and nearly every flowering plant on our property.
 
Naturally, you will find articles on both sides of this issue. One states that dandelions do not supply the appropriate nutrients for bees. It does not, however, mention all other pollinating insects that may find the dandelion delectable. And, perhaps it is not the lack of nutrients that is detrimental to the bees, but the presence of chemicals ingested if they land on a dandelion. 
 
Speaking of ingesting dandelions, it would not be wise to eat these chemicals at your dinner table either. 
 
The dandelion is a member of the aster family and is regarded as a common herb rich in nutrients, including protein, calcium, iron, and Vitamins A and C. One of the plant’s common nicknames in French—pissenlit (pee-the-bed)—attests to dandelion’s use in traditional healing cultures as a valuable diuretic agent (rich in potassium).
 
More and more people are trying dandelions while they wait impatiently for their garden lettuce to grow in early spring. Every part of the dandelion can be used in some way, shape, or form, but how do you know how or when to harvest it?
 
Collect flowers as soon as they open, for they do not last long before forming seed heads. You should harvest the visible parts as soon as possible.
 
Flowers can be used to infuse oil for soap making, infused vinegar, and other recipes like this traditional Scandinavian recipe from thenerdyfarmwife.com blog.
 
Dandelion Syrup with Green Apples

• About 50 dandelion flowers (only the yellow petals, use scissors to cut the green off)
• 500 grams of chopped green apples (this equaled almost 3 apples for me)
• Optional: 1 stalk of chopped rhubarb (I didn’t have any, so left out)
• 1 liter of water (1 quart)
• About 500 grams of sugar (One cup of sugar is about 200 grams)
• Juice of one lemon

If you use organic apples, you don’t have to peel them. Put the apples, dandelion flowers, rhubarb, lemon juice, and water in a pot and let it simmer for half an hour.

Pour the mass through linen to strain so the juice is clear. It’s beautifully yellow. Weigh the juice and pour it back into the pot. Use the same amount of sugar as the juice weighs. 

Bring it to a boil until it thickens. Be careful not to let it boil for too long; it must not change color. Pour the syrup into scalded glasses, and voila, the syrup is done.

It’s perfect for yogurt or pancakes. You can also use it for oven-baked beetroot, carrots, potatoes, or such; pour some syrup over the vegetables and into the oven. It tastes WONDERFUL.
 
Another way to enjoy those beautiful flowers is fried blossoms.
 
Fried Dandelion Blossoms

• Dandelion blossoms
• Cool, lightly salted water
• 1 egg
• 1 cup milk
• 1 cup flour
• 1/2 teaspoon salt
• 1 pinch pepper
• Deep fryer

Pick new dandelion blossoms (ones on short stems). Rinse in cool, lightly salted water. Cut stem ends close to flower heads, leaving just enough to hold petals together. Roll flowers in paper towels to remove excess moisture. Make a batter by combining egg, milk, flour, salt and pepper. Dip flowers into the batter. Drop batter-coated blossoms into a deep fryer set at 375 F. Fry until lightly browned. Drain on absorbent paper and sprinkle with more salt as taste dictates. Enjoy!
 
Dandelion leaves can be used in salads or stir-fries. Before harvesting the leaves, cover the plant with dark fabric to blanch them. This will reduce any bitterness. The youngest leaves are the tastiest, but mature leaves are still excellent sautéed. Or, you could make a healthy “green” soup for your seasonal spring detox.
 
Dandelion Soup
Ingredients:

• 1 pound dandelion greens
• 1 cup cold water
• 4 cups chicken stock
• 1 teaspoon chopped basil
• 1 cup cream
• 1 egg yolk
• Croutons

Instructions:
Wash dandelion greens in warm water to remove dirt particles. Combine with cold water in a soup kettle and simmer, covered for 10 minutes. Drain. Press through a food mill and return to the kettle. Add stock and basil and simmer for 10 minutes. In a separate bowl, combine cream and egg yolk. Spoon ½ cup hot stock into cream mixture, blend with whisk, and return to kettle. Heat but do not boil. Garnish with croutons. (Also good cold.)
 
If you love pasta, try this pesto recipe until the garlic scapes are ready to be trimmed. 
 
Dandelion Pesto

• 2 cups tightly packed dandelion leaves, well-rinsed and dried
• 1 dozen large basil leaves
• 2 garlic cloves
• 1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts
• 1/2 cup olive oil
• 1/2 cup grated Parmigiano-Reggiano cheese (optional)
• Kosher or sea salt and freshly ground black pepper

In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.
Yield: 3-1/2 cups
 
If you try to eliminate the spread of dandelions in your garden and don’t want to spray them down, you can dig them out root and all when they first appear. Rather than throw those roots out, you can make dandelion root coffee. I know, it's not a substitute for a dark French roast, but why not try it?
 
Dandelion Root Coffee 
Dandelions can be used for coffee in two ways: added to coffee (like chicory) or used alone as a coffee-like substitute.

Coffee-Like Beverage
Ingredients:

• Dandelion Roots

Instructions:
Scrub roots, drain, and place on a baking sheet.
Roast at 150°F (65°C) until roots are dark and dry (about 4 hours).
Cool and grind roots with a food blender. Store in a covered jar until used.
Add 1 heaping teaspoon of roasted roots to 1 cup of water. Steep for 3 minutes. Strain and serve. Add cream and/or sugar to taste.
 
Added to Ground Coffee
Ingredients:

• Dandelion Roots

Instructions:
Scrub roots, drain, and place on a baking sheet.
Roast at 150°F (65°C) until roots are dark and dry (about 4 hours).
Cool and grind roots with a blender. Store in a covered jar until used.
Brew coffee as usual, adding 1 teaspoon of roasted roots for each 6 cups. More or less root may be used depending on taste.
 
As my life moves on, my children are grown with children of their own, but the memories of tight-fisted preschoolers proudly offering the gift of dandelion bouquets warms my heart, and I hope yours also.