Digging Dandelions in the Spring
Every afternoon for the last four days we’ve taken an eight-quart kettle and two knives and gone out to our meadow to get some dandelion greens for dinner. And yes, I’m talking about the common dandelion… the weed. In New England, we call it “digging dandelions,” but the dandelion isn’t really dug… we use the knife to cut the entire plant off just below the surface of the soil. We’re lucky to have a large meadow just filled with dandelion plants. In a couple of weeks when the dandelions we leave are in blossom, the meadow will be a field of brilliant yellow… and next year there will again be as many dandelions as we want to dig.
It’s a common sight this time of year to see people in this area out digging dandelions. I think it is a testimony to how much we New Englanders like our dandelions, because getting enough for a meal… or bigger quantities for canning or freezing… is a VERY time-consuming process. Then… once the dandelions are dug… they must be painstakingly cleaned to remove any dried grass or pine needles that are clinging to the leaves. We have found that it is easier to clean the dandelions outside, so we clean each one as we dig it. It has been a pleasant couple of hours each day to relax and talk… plus the weather has been gorgeous… beautiful blue skies, bright sunshine, birds singing, and everything so green… for our country souls, what could be better than that?
Once the kettle is packed full and overflowing, we take the dandelions back to the house to wash out any dirt with several changes of water… grit in dandelions is a horrible thing. Some people like the leaves raw in salads… we eat ours boiled until the leaves are tender. The old New England way was to cook dandelions with a piece of salt pork and season the greens at the table with a splash of vinegar… my father loved them that way… but my family prefers the greens seasoned with just butter and salt. The cooked greens also freeze beautifully, and a good portion of the dandelions we’ve dug this year have gone right into our freezer.
Did you know that dandelions are a rich source of a number of vitamins and minerals, like vitamins A, B complex, C, and D, and the minerals iron, potassium, and zinc? Dandelions are good for you, but they are also delicious. Some people think dandelions will taste bitter, but if they are dug before the flowers open, and are properly cooked, there should be no bitter taste. We try to dig dandelions that have tiny buds… these, we think, are the absolute best!
Written by Shirley | Filed Under Enjoying Nature, Green Living, Personal
Comments
Comment by Jo:
Dandelions and fiddleheads, too! It’s as if we crave greens in the Spring after the long Winter. Whatever it is I can never have enough! And, they are free!
Comment by ChristyACB:
I adore dandelion greens, raw or cooked, but out here I can’t safely harvest any of those lovelies growing in my yard. Neighbors use chemicals so it just isn’t safe. Enjoy those!
Comment by BarbaraRyan:
Why do you remove the plant just under the surface? Is it healthier for the plant?
Thanks!
BarbRyan
Comment by Shirley:
We’ve always done it this way, but I never really thought much about why! The dandelion leaves grow in a rosette, so when you cut the plant off just below the surface, all the leaves stay attached and it’s easier to clean them. We usually trim off the end again after cleaning. Cutting the plant just below the surface like this leaves the root in the ground and this means the plant just keeps on producing… so yes, I guess this method is also healthier for the plant.
Comment by Andi:
I have never viewed dandelions as more than a pest. When I had seen the title of this post I had thought I would be seeing advise on how to kill them, not eat them!
Comment by Shirley:
I would guess you are not a New Englander… :o) People here actually PLANT dandelions if they’re not “lucky” enough to have them growing wild!!!!
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