Curried dandelion greens

While dandelions can be an annoyance in our yards and gardens, they are in fact, edible. Their roots can be fried in stir fries or used for teas, the greens can be eaten fresh or boiled, and the flowers can be used for wine, jam or added to pancakes and baking. The stems with their milky substance are not palatable.

Please note; do not eat dandelions from an area that has been sprayed with herbicide or pesticide or will be sprayed. If you are unsure of their identification, please check with an agronomist or horticulturist to confirm that you are using a dandelion as there are plants that are poisonous.

Dandelions are an excellence source of fiber, Vitamin A, Vitamin C, Vitamin K, iron, calcium, magnesium, potassium, folate and beta caratene. They even contain a good amount of sodium so they can be used to season dishes as you would use salt.

To harvest dandelion greens, pinch the young leaves before the dandelion flowers. Wash thoroughly before use. To harvest the flowers, choose large flowers free of insects and pinch off. Wash thoroughly before consuming. To harvest the roots, dig into the soil to remove the root. Peel the root and wash soil thoroughly off. The root is tasteless so combine with other vegetables in soups or stir fries to add flavour.

A wonderful side dish for dandelions is curried dandelion greens with onions.

Ingredients needed:

• 1 large onion cut into 6mm (1/4 inch) wedges lengthwise
• 3 tbsp olive oil for onions
• salt to taste
• 2 tsp curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp mustard seeds
• 1/4tsp mustard seeds
• 1/4 tsp cayenne pepper
• 3 tbsp olive oil for greens
• 1 lb (500g) of spinach with stems removed
• 1 lb (500g) Swiss chard with stem removed
• 1lb dandelion greens with stem removed
• 1/2 cup water

In frying pan, saute onions until browned.

In separate bowl, add spices. Add 1.5 tsp of mixed spices to onions while cooking.

In a separate soup pot, add 3 tbsp oil and heat until hot. Add the rest of the spices to the oil and stir for 30 seconds. Add spinach, Swiss chard, dandelion greens and water. Stir and cook for 4 to 6 minutes until greens are tender.

Sprinkle onions over greens and serve.

This recipe was adapted from "Modern Native Feasts - Healthy, Innovative, Susatainable Cuisine" by Andrew George Jr.