Dandelions, anyone?

We get a lot of dandelions around here. Only just recently did I become aware of the edible-ness of dandelions, which I always assumed were either poisonous or generally non-edible. But no! Dandelions are held dear in kitchens around the world. The heads are mild and delicious, they make a fine wine if you can wait for it, and the greens are packed with nutrients. Tea made from dandelion roots and pedals is commonly thought to cure headaches, menstrual discomfort, and stomachaches.

At any rate, our little yellow friend is edible. Edible and free, my friends so in my skillet it goes. The recipe is from learningherbs.com, I hope you like it.

DO NOT EAT DANDELIONS FROM ROADSIDES. I felt that was a necessary disclaimer as weeds growing on roadsides contain toxins and other nasties.

Ingredients:

• 1/2 tsp Salt
• 1 tbs Vinegar
• 1 cup Milk
• 1 cup Flour
• Oil
• Dandelion heads (no stems please, they are quite bitter.)

Directions:

1. Soak the heads in a mix of 1 tsp of salt and 3 tbs of vinegar. Add enough water to cover them well.
2. In a separate bowl combine the 1/2 tsp salt, 1 tbs vinegar, the milk, and flour.
3. Heat a skillet or frying pan over medium heat with just enough oil to keep the batter from sticking.
4. One at a time dip the dandelion heads into batter and then place in the pan, turning over once the batter is cooked through so that the green side is down against the pan cooking.
5. Remove from pan and serve at once.