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I have so many popping up in the yard now...after a few of them here and there in meals, think I would quickly get tired of them...but while in survival mode, food is food.
I will have to try the coffee trick as well...sounds promising.
Hey, back in a small town in Illinois where I grew up in the 50's My Grandma and I used to walk the yards an alleys for the fresh greens from the dandy.....lion... Also the flowers without the green part can be used to make a really light flavorful wine. takes a lot tho. the flowers I mean. Of course, you don't want dandy lions that have been sprayed with weed killer or other noxious things. The greens as I recall with a bit of vinigar were similar to spinich. Pretty tasty, the stems.............. just don't know. don't think so tho,
I cooked up some dandelions yesterday. 1) I think I got older leaves - all I could find 2) I think that I should have boiled them 3) I sauted them with onions, butter and garlic but they still had a bitter, overpowering taste. What is the best way to prepare them?
I cooked up some dandelions yesterday. 1) I think I got older leaves - all I could find 2) I think that I should have boiled them 3) I sauted them with onions, butter and garlic but they still had a bitter, overpowering taste. What is the best way to prepare them?
New leaves are best. I'd recommend eating them uncooked, I don't know how heat makes them react. That might make them bitter in the same way that cooking some greens makes them NOT bitter.
The leaves are best before they flower. It helps with the older leaves if you change the water after bringing it to a boil, this will help get rid of some of the bitternes. The juiced roots are a good liver/blood cleanser, but the taste is horrible.
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