Dandelions are the most versatile spring plant that grows everywhere you don’t want them- lawns and gardens. We have an expansive crop this year at Starseed, so why not put them in our bellies? Dandelions arrive in full force just in time for spring cleansing and detoxing after a long winter of hearty foods. I know I’m not the only one who has indulged in rich creamy soups, thick cuts of bacon, and sweet treats.
The greens are best steamed before the flowers bud out because they are less bitter. Chewing on the stems of the flowers like gum cleanses the digestive tract. The roots are liver and gall bladder tonics. The whole plant is a natural diuretic but unlike pharmaceutical diuretics, it does not force your body to lose potassium. Dandelions are the best spring additives to meals and they are very plentiful.
Our cook here has found a special way to mask the bitter flowers. Despite the contradictory ingredients, dandelion flower fritters are outstanding!
She uses:
Pamela’s gluten free pancake mix
Milk
Fresh Thyme
Salt
My motto as of late: “You got to retox if you want to detox!”
Farming for Justice 