Backyard Foraging: Dandelion Greens
Thursday, March 27th, 2008At various points in American history, from the Westward expansion to the Great Depression, hard times called for frugality in the homestead. For those generations of Americans, the knowledge of edible wild plants was not recreational, it was necessary; the collection of wild mushrooms wasn’t brave, it was survival.
These days, most people wouldn’t even consider scouring pastures and forests for dinner, much less the front lawn or cracks in the sidewalk. But whether we’re strapped for cash or are hunting for delicacies, there are many great reasons to overcome our recent cultural fear of foraged foods. One particularly abundant example appears this time of year in wild prairies as well as city streets: dandelion greens.
These small, tender greens are named for their sharp, tooth-shaped cutouts. Easily identifiable by its bright yellow flower, “dandelion” is an alliteration of the French dent de lion, or “lion’s tooth”.
Dandelion greens are as good in salads as they are sautéed. Use the young raw greens to replace arugula, watercress, or other peppery greens in salads. You can also treat dandelion like a cooking green, and throw it in a pan with garlic and butter.
Farmers’ markets and grocery stores will soon be selling bunches of these bright leaves, but you’ll probably walk on more dandelion greens on the way to the car than you can afford to buy. Save yourself the money - you’ll find plenty in your own backyard.