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  • #31
    the dandelion can be eaten all year long it get alittle tough later in the year also alittle bitter the trick to that is ot boil it 2-3 times dumping all the previous water out and starting with fresh water each time add alittle butter or vinegar and that's some good eatens

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    • #32
      Originally posted by troubled troubadour View Post
      Makes good wine too.
      It dose make very good wine or vinegar...
      "One of the penalties for refusing to participate in politics is that you end up being governed by your inferiors." Plato

      That Government is best which governs the least, because its people discipline themselves.

      — Thomas Jefferson


      You cannot help the poor by destroying the rich. You cannot lift the wage earner by pulling down the wage payer.

      — Abraham Lincoln

      I was so embarrassed today. I got caught peeing in the pool. When the lifeguard yelled at me I jumped and damn near fell in.

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      • #33
        I prefer Dandelion raw and like other herbs and vegetables that is the most nutritious way. Heat tends to be a bad thing.

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        • #34
          My dad is an old Italian farmer who grew up in post war Italy...as a result I grew up eating some weird crap....one of my favourites is dandelion...get an old knife...find them n just cut into the ground pull the whole plant...when we get a 5 gallon bucket full we clean them....split them in 4 ...cut off the cotton inch...now pull the leaves....throw away any stem or budding flower...best in the spring before the yellow flower blooms....now here is the trick...if you have a very cold winter...leaves are fresh tender n young...use them like a salad....we fry up thick skinned bacon with onions...pour balsamic vinegar and olive oil on them...salt n paper add your bacon n onions once they cool....if we collect them in an area where plants didn't die over the winter ( bigger tougher leaves) we clean them same as above...in just flash boil them...we then put them away in zip lock bags n freeze them...too cook we fry them again with bacon n onions n serve them with a boiled type f salami we make with the left overs front butchering pigs for salami...buy the way we also eat salami cured with salt only no curing agents... n we aren't dead yet...I use to hate dandelion as a kid now I can't wait for spring cause of them...a side note my city dwelling wife...now eats weird crap we make n is a complete convert

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