The dandelion is much more than just a field plant. It's part of our everyday expressions, including the famous saying about "eating dandelions by the root" to say you're dead. An obvious reference to its long roots deeply rooted in the soil. But rather than wait for that moment, you might as well enjoy its young leaves as early as spring, when they're at their most tender and flavorful.
dandelion salad: typical in the countryside.
In eastern France, particularly in Lorraine and the Ardennes, young dandelion shoots are often cooked as a salad. They're usually paired withgolden lardons and a warm vinaigrette made by deglazing the pan with a little vinegar. To prepare this recipe, simply wash and drain 500 g of dandelions, sauté two minced shallots with the bacon, then pour over the fresh leaves. A soft-boiled or hard-boiled egg completes this rustic, gourmet dish. You can also add a few bread croutons;
Dandelion botany By Walther Otto Müller - List of Koehler ImagesThe Internet Archive, Public domain, https://commons.wikimedia.org/w/index.php?curid=255466
Dandelion: a plant that comes in many forms
Beyond its leaves, other parts of the dandelion are edible. Its flower buds can be preserved in vinegar, in the manner of capers. Its bright yellow petals are used to preparea "dandelion honey", a kind of vegetable jamobtained by infusing the flowers with sugar and lemon. During the Second World War, the English even made it an alternative to coffee, although their taste for surprising drinks can be perplexing.
Dandelions in full bloom in a field in France / Photo depositphotos
A health ally with recognized properties
As for its benefits, dandelion is renowned for its diuretic virtues, which explains its evocative nickname in French: “pissenlit” meant bedwetter. Rich in nutrients, it also aids digestion and the elimination of toxins. A plant with multiple benefits, proving once again that nature abounds in treasures to be rediscovered in the kitchen.
