Dandelion is such a welcome sight in our yard come spring. sometimes I have to pause for a moment and remember that unfortunately, many people abhor the sight of this sunny flower in their yards.

Dandelion has been unfairly demonized and is actually a wonderfully resilient, nourishing plant available to most people. now when you eat foraged greens or weeds, I alway recommend you have the correct identification + wash thoroughly. There are a couple guide i use for spring foraging i’ll be sharing on a later post. I’ve also found a bunch of dandelion greens sold at our local community co-op.

Magnolia loves to collect the flower and nibble on the leaves as she forages them for me. She says, “mommy, do you know how I know which one are dandelion greens, they have the yellow flower”.

I love to use the fresh flowers in tea and the roots in a bitters recipe as well as a dandelion chai tea. but the leaves are so delicious. Their bitter flavor is a perfect antedote to moving out stale winter energy and lovely spring pick me up.

I love to use in salads, cutting it up into smaller bites. There is no need to eat a giant bitter leaf. the point is to incorporate it into yummy foods so you want to eat it more and benefit from its nourishment, not torture yourself and others.

a little more about dandelion greens.

Dandelion is a member of the Asteraceae family and literally is found everywhere, across the world. Use your discernment with where you forage making sure its not near a road or sprayed by chemicals. The first green springtime leaves are less bitter, but as I'm seeking a hint of the beneficial bitter flavor I suggest you harvest all season. In this salad, I use less leaves as they get bigger.

Dandelion is bitter, cooling, and dry, its leaves are high in mineral content of calcium, potassium, iron, making it great for anemia and gives it an overall tonic effect. Dandelion’s bitter taste stimulates digestion, eliminates constipation and supports liver cleansing by clearing stagnation and supporting detoxification. A wonderful way to get your body moving after the dormant winter months. Dandelion is also considered an alternative, helping the liver removed toxins from the blood. .

Dandelion + Lentil Salad

ingredients

1 cup green or french lentils, rinsed and picked over
2 bay leafs
3 cups water (or vegetable broth)
1/2 teaspoon onion or garlic powder
one bunch or 1 cup dandelion greens
1/4 thinly sliced or finely diced, red or yellow onion

salt and freshly cracked pepper, to taste

Vinaigrette

1/4 cup extra virgin olive oil
1/4 cup white or red wine vinegar, I used red wine here.
2 tablespoon dijon mustard
1 1/2 tablespoon of honey or maple syrup
juice + zest of one lemon
kosher salt & pepper, to taste

directions

In a medium size saucepan, bring water, lentils, bay leaves, and onion powder to a boil. Cover, reduce heat and simmer for 20 minutes or until tender. Remove from heat, let cool a few minutes and drain.

Prepare your gathered dandelion greens by rinsing, drying, slicing thinly, in a chiffonade style, a technique in which leafy green vegetables are cut into long, thin strips. First, stack your leaves, rolling them tightly, and slice the leaves perpendicular to the roll leaving long strips.

While lentils are cooking, in a small bowl or jar start your vinaigrette. Add the olive oil, vinegar, dijon mustard, lemon juice, maple syrup, salt & pepper together and whisk or shake, if in a jar. Set aside.

To serve, lay your greens first, then add one cup or so of lentils, sliced onions, shredded carrots, and toss gently. Top with dressing and a good sprinkling of mineral salt and fresh cracked pepper, toss again and serve.

Leftover lentils can be stored in the refrigerator for later or to use in my favorite Cookie and Kate Lentil Chickpea Burgers.

this dandelion greens + lentil salad is a wonderful meal for as a side or lunch, served warmed, cooled or cold. perfect spring meal to move and detoxify after a long winter. we’ve been eating it for lunches around here

stay healthy + well,

in solidarity, alyson xo

herbal references: the herbarium from the herbal academy