Dandelions for Dinner

A couple days ago, as I stood contemplating the weeds in our lawn, I had a Eureka moment. “Wait a minute,” I thought to myself. “Aren’t dandelions edible?”

After a quick search on my iPhone, I discovered that not only are dandelions edible, according to some nutritionists, they make spinach look like junk food. Apparently, dandelion greens are excellent sources of folate, magnesium, phosphorous, copper, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, vitamin B6, calcium, iron, potassium, manganese, and dietary fiber.

Maybe we should just give up our multi-vitamins and eat the weeds in our lawn?

Here’s the dinner I plucked from the grass (we do not treat our lawn with any chemicals — if you do, you should not eat the weeds in your yard):

Dandelion heads  and buds

Dandelion greens

I used the greens and buds to make dandelion soup (below). I made tempura blossoms from the dandelion heads — but sadly, forgot to photograph them. They got eaten too quickly.

Dandelion soup


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