Edible Feast from Flower to Leaf

IALWAYS think it’s a bit unfair to describe dandelions as weeds. Dandelions provide such a useful source of nectar and pollen for butterflies, bees and other pollinators – particularly in very early spring when few other flowers are in bloom.

It’s a little-known fact that dandelions are completely safe to eat by humans, too.

Yes, every single part of the dandelion plant is edible and can be eaten raw or cooked, including the roots and stems all the way through to the leaves and bright yellow flowers.

As well as being tasty, these plants are packed full of vitamins A, B, C, and D, and contain beneficial minerals such as iron, zinc, calcium and potassium.

If you’re looking to incorporate dandelions into your diet, then there are a plethora of ways to do so.

You can use the flower heads to make a vegan alternative to honey by boiling them in water and sugar.

The finished product has a distinctive floral scent and a lovely golden brown colour, and is perfect for slathering on your toast or drizzling in your porridge.

Dandelion flower tea can be made by adding some dandelion flower heads to freshly boiled water and adding a little sugar or sweetener to taste. Some people also add a slice of lemon for an additional citrus kick.

Young dandelion leaves have a peppery taste similar to that of rocket. These leaves can be blanched in hot water to remove any bitterness and used in quiches, tarts, pasta dishes and more.

You can even blend them to make dandelion leaf pesto. The possibilities are endless – search online for inspiration and recipes.

Before you grab your secateurs, do pick from an area that you’re sure hasn’t been sprayed with any pesticides or weedkiller.

Avoid any areas popular with dog walkers, or on roadsides.

And do make sure you leave plenty of flowers for the wildlife, particularly if you are picking any dandelion flowers in very early spring. ■