Lion's Tooth

     About now my lawn is a carpet of gold.  Dandelions are in full bloom.  I've come to embrace the view rather than get upset over the prolific weed that graces my property every Spring.

 

     Taraxacum officianale as it's know to botanists originated in Europe. The common name, dandelion, is from the French dent-de-lion, literally lion's tooth, referring to the jagged shape of the leaves.  In Europe the leaves are used in salads and the roots are brewed to make a tea and a medicinal diuretic.  And those golden flowers become wine and jam.

     As the weed found it way to the New World so did the culinary uses for it.  Today you can find dandelion leaves for sale at farmers' markets and in certain specialty stores.  But you can just as easily go right out your back door and pick them yourselves.  But first make sure that your property has not been visited by pets or has not been treated for weeds or insects.

     Fine Cooking magazine recommends to look for smaller leaves with firm stems and no yellow or brown spots, wilted area or holes.  They can be stored in an open plastic bag in the refrigerator for up to 3 days.  They also recommend trimming the tough stems up to where the leaves start, and rinsing thoroughly just prior to use.

     "Dandelion greens can be quite bitter," so says Layla Schlack, "especially raw."  Cooking dandelion greens can reduce the bitterness.  They can be sauteed and tossed with pasta or potatoes, or added to frittatas or quiches.  They also are a welcome addition to soups and stews.  To soften dandelion greens bitter flavor consider pairing them with sweet balsamic vinegar or honey.