Dandelion

Description

Dandelion (Taraxacum officinale) belongs to the Asteraceae family and is native to Europe. It thrives in Pastures, Roadsides, Gardens, Uncultivated fields environments across regions including Italy, France, Spain, Germany, UK, USA. Botanically, Dandelion is rich vitamins A C K calcium. Young leaves salad. Flowers fritters. Roasted root coffee.. It is also known locally as Pissacane. The edible parts include Leaves, Flowers, Roots. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, August, July, June, March, May, October and September. Nutritionally, Dandelion stands out for its Vitamin K (778.0mg, 648% DV), Vitamin A (508.0mg, 56% DV) and Vitamin C (35.0mg, 39% DV). It also provides 2.7g protein and 3.5g dietary fiber per 100g serving. In the kitchen, Dandelion offers a Bitter refreshing flavor profile. Raw young boiled flowers fried roots roasted wine infusion. Common culinary applications include salad, flower fritters, root tea, wine. Popular preparations include Dandelion salad, Dandelion wine, Dandelion root coffee, Sauteed greens with garlic. For storage, dried roots 12mo. Safety note: No toxicity. Antinutrient content is light oxalates tannins roots. Safe lookalike species include Wild chicory Crepis. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: salad, flower fritters, root tea, wine Storage: Dried roots 12mo

Recipes

• Dandelion salad
• Dandelion wine
• Dandelion root coffee
• Sauteed greens with garlic
• Wild green pesto
• Leafy green soup
• Wild winter pesto made from Dandelion
• Traditional Dandelion soup

Where It Grows