🌱Spring has Sprung! An introduction...

Spring is here! And so are the dandelions.

These fluffy yellow flowers are everywhere! You can't look anywhere without seeing them! Most people see these plants as a pesky weed, but the plant is completely edible top to bottom.

In this 3 part series, I will cover a recipe for the flowers, leaves, and roots.

Now, let's talk about harvesting...



















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For the flowers, you just want to pluck off the whole top, but with as little stem as possible.
Then they need to be taken inside and washed to get rid of any little bugs that might be living in them. I like to soak them in a bowl with 1 part vinegar, and 4 parts water. Then make sure you dry them really well!

Next, you need to take some kitchen scissors and trim off the little green bud-like part on the bottom side of the flower. You will be left with some very feathery petals, which are now ready for consumption!

Next up, the leaves. These are the easiest to harvest. Just take a small knife, pinch the middle of the leaf, and lightly touch the tip of the knife to the base. You can also pluck the leaves as well. Then bring them inside and wash just like the flowers. Tip: The younger, and smaller the leaves are, the less bitter they will taste.

Finally, the roots. These are the hardest ones, to harvest. You're going to need a shovel and some gloves. First, pull back, or pull off the leaves. (or use them)

Then stick the shovel straight down, about an inch from the base of the leaves. Do that again, and continue around the whole plant. When you have done that, stick the shovel in one more time, and pry the plant up. Trying not to break the taproot (that's the part you want).

Shake off as much dirt as possible. Then comes the boring part. Rinse under cold water, and rub with 1 tsp of vinegar. Then you have to scrub all the nooks 'n' crannies. This is best done with an old toothbrush.

Give it one more rinse, pat dry and you're done!

Stay tuned for dandelion recipes!

-Jacey