No, we’re not crazy. We really do offer you dandelion dishes – spring is good for you, and the season of these flowers is coming.
For those of you who don’t know, dandelions are available, yes. The whole thing. They eat both leaves and flowers, dandelion stems and roots. Dandelion leaves are great for salads, the flowers make a great jam. And we’re not talking about dandelion, Ray Bradbury called it “caught in the bottle in the summer” for a reason.
Dandelion leaves are very popular in France, where they make a variety of salads and snacks. The French add slices of roasted raw smoked bacon to their dishes with dandelion leaves. They say it’s a “divine combination”. And in Greece, dandelion leaves are used to make a national dish of chort, which translates as “grass”. For this purpose, dandelion leaves are blanched in salt water and then sprayed with olive oil and lemon juice.
The French and Greeks are not in vain fond of dandelions: they are very useful. They contain vitamins from group C, B, potassium, phosphorus, carotene and other useful trace elements. In addition, dandelions help in the treatment of liver cirrhosis, gastritis, cholecystitis and many other diseases. We tell you what you can make of dandelions. We only warn you that for food is better to take plants that grow away from the noisy highways – it is best if you pick them up somewhere in the woods outside the city.
DANDELION LEAF SALAD WITH GRAPEFRUIT
dandelion leaves are a small bundle
grapefruit – 1 pcs.
egg – 1 pc.
onion – optionally
lemon juice – 2 tbsp.
vegetable oil – 3 tbsp.
salt, pepper – to taste
Dandelion leaves with mine, towel dry. Boil an egg twisted (about how to boil perfect eggs twisted, read here), when ready, cut into small pieces. Clean the grapefruit and get rid of the white film – so that there is only one flesh left. Cut the onion finely. If you don’t like onions, you can do without them. Put all the ingredients in a deep bowl, add salt, pepper, water lemon juice and vegetable oil and mix well.
dandelion flowers – 700 g
lemon – 2 pcs.
sugar – 1 kg
water – 1 liter.
Dandelion flowers detach from the stems, wash well. Cut 1.5 lemon together with the skin. In boiling water pour sugar and prepare the syrup. In the boiling syrup put flowers and lemon, bring to the boil and cook for fifteen minutes. At the end of the cooking add half a lemon juice. Remove the saucepan from the fire. Leave a lot to insist until the next day. The next day, we strain and press the flowers. We put it on the fire for 20 minutes. We pour hot jam in jars and roll up the lids.