This choice may surprise as dandelions are mostly regarded as weed despite their cheerful yellow flowers. Unfortunately for dandelions, not many people know that this is an especially useful and versatile plant, not just for pollinators. All parts of the plants are usable for human consumption as well and roots and leaves have their place in herbalism to support the health of the body. Tea made from fresh dandelion roots is said to support liver and gallbladder health and dried-leaf tea acts as laxative. In addition to health benefits, all parts of dandelions can be used in spring for a range of healthy dishes high in vitamins C and A, calcium, and potassium: Cooked leaves as vegetables, raw as part of salads and blossoms make a delightful jam or tea. Mature dandelion leaves can be on the bitter side. Blanch the greens first, then sauté them in oil with garlic and onions. Young greens can be eaten raw in salads or in sandwiches. Also, mature blossoms can be slightly bitter, so add honey if you use the blossoms for making tea.
Dandelion Jelly – recipe
Cook approximately 150 Dandelion flower heads, one handful of new fir or spruce tips and one finely cut lemon in 1 quart of water for about twenty minutes. Let everything cool down and sit at a cool location (cool basement or fridge) for 48 hours, then strain (make sure you only have the clear liquid) and cook again with 2 pounds of sugar and pectin like any other jam/jelly. Fill in jars.