Every part of dandelion is useful. I harvest leaves, flowers, and roots in the season when they are most vital.

In early spring leaves quickly shoot up and gather sunlight. This is when they are most tender and can be eaten fresh, cooked, or dried for tea. As the leaves age and are exposed to sunlight, they can become intensely bitter.

To preserve leaves for tea, harvest on a dry day. Use a rubber band to bundle small bunches then hang to dry, or dry leaves in single layers in baskets. Store in a glass jar for up to a year.

Buds appear at the base of the leaves in early spring. These can be eaten fresh, cooked or pickled. Buds open into flowering heads. These are best gathered for food or medicine on sunny days when they are dry and fully open, usually in April or early May. Drying the flowers is nearly impossible since they go to seed quickly.

Root medicinal properties vary a little from season to season. In spring, they are more bitter and have optimal medicine as a digestive stimulant. In the fall, they are sweeter and higher in a carbohydrate called inulin, which is excellent for diabetics. Be mindful that when you dig dandelion even the smallest piece of root left in the ground will grow into a new plant.

Dandelion — Wild foods and medicines. (2020, March 3). Wild Foods and Medicines. http://wildfoodsandmedicines.com/dandelion/

1. Place four cups of clean dandelion flower, leaves and root in a sauce pan.
2. Cover with about four cups of water.
3. Bring water to a boil. 
4. Allow the tea to infuse for three hours.
5. Strain out the dandelion and reserve the liquid for your tea.   

Rose, Amanda. “Dandelion Tea for Fluid Retention, Blood Pressure, Blood Sugar, and More!” Fresh Bites Daily, 26 Apr. 2018, freshbitesdaily.com/dandelion-tea/

2  Roasted Dandelion Roots

3 cups filtered water

2  dates pitted

1/8 tsp vanilla extract

1/2 cup full fat coconut milk

1. Add water, roasted dandelion tea bags, and dates to a small pot over high heat. Allow to come to a rolling boil, then turn off heat and allow to sit for 5 minutes.
2. Remove tea bags from the water and discard. Add all ingredients to a high speed blender. Blend until smooth and creamy.
3. Pour into two glasses and serve warm.

Amy Myers MD. (2016, July 15). Dandelion root cafe Latté. https://www.amymyersmd.com/recipe/dandelion-root-cafe-latte/

• 2 tablespoons roasted dandelion root
• 1 ” piece of fresh ginger root (cut into thin rounds – no need to peel)
• 1 cinnamon stick (broken into several pieces)
• 1 teaspoon black peppercorns (lightly crushed)
• 5 whole cloves (lightly crushed)
• 4 green cardamom pods (lightly crushed)
• 1 whole star anise (lightly crushed)
• 3 whole allspice (lightly crushed)
• 3 cups cold water
• whole raw milk (or milk of your choice)
• raw honey or maple syrup (or sweetener of your choice)

1. Combine the dandelion root and spices in a saucepan. Add the cold water.
2. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10 – 15 minutes. Remove from heat.
3. Remove the dandelion and spices by straining.

4. Fill mugs 3/4 of the way full. Add milk to fill the cup and sweeten to taste with raw honey, or maple syrup.

    

Roasted dandelion root chai. (2020, March 26).  https://learningandyearning.com/dandelion-root-chai/

• 4 cups fresh dandelion flowers
• 1-2 cups sugar or honey
• 4 lemons

1. Place the freshly cleaned dandelion in a stove top pot with in about 4 cups of water and let sit for about an hour.
2. Bring the mixture to a boil, then turn the temperature down, place a top on the pot and continue to simmer for at least one hour.
3. With tongs, remove the dandelions from the pot. 
4. Strain the remainder of the  dandelion brew into a gallon container.
5. Add the sugar, lemon juice, and remaining water.  You can also substitute honey for some or all of the sugar.

Dandelion lemonade. (2019, April 26). Creative Homemaking.  https://creativehomemaking.com/recipes/drinks/dandelion-lemonade/

1. Pick dandelion flowers during the daylight while in full bloom.
2. Soak the flowers in cold water for five minutes to allow time for any insects to exit.
3. Remove the petals, then measure the petals only. Discard the center of the flower and the stem.
4. Place the petals in a heavy saucepan along with the water, lemon slices, and vanilla bean.
5. Bring it to a boil, reduce the heat, and simmer it for 30 minutes. Remove the pan from the heat and let steep for 6 hours.
6. Strain the dandelion tea through a cheesecloth and discard the solids.
7. Place the dandelion tea in a heavy saucepan and bring it to a low boil.
8. Gradually add sugar to the boiling liquid while stirring until the sugar is dissolved.
9. Lower the heat and let it simmer uncovered until it reaches the desired syrupy thickness. This may take up to 4 hours.

Turn dandelions into honey with this recipe. (2007, October 11). The Spruce Eats. https://www.thespruceeats.com/dandelion-honey-recipe-1806823

1. heat the dandelion infused oil in a bain-marie (a double boiler) with the beeswax.
2. Stir until the beeswax is fully melted
3. Add a few drops of your essential oil before removing from heat.
4. Pour the substance into your glass jar and let it sit for a couple of hours

Merva, V. (2019, November 9). Cracked skin? Check out our two natural solutions using dandelions. SimplyBeyondHerbs. https://simplybeyondherbs.com/dandelion-salve-and-lip-balm/

1. Pick enough dandelion blossoms to fill your glass container.
2. Pour olive oil over blossoms until they are fully covered.
3. Using a wooden handle of a kitchen utensil, or a chopstick, carefully poke the mixture to remove air bubbles.
4. Cover glass container with a breathable lid, such as a coffee filter or woven cloth, held on with a rubber band.
5. Place it in the sun to steep for a minimum of 2 weeks.
6. Strain out the dandelion and store in a jar with a tight-fitting lid.

It’s easy to make your own healing dandelion oil. (2008, June 14). The Spruce Eats. https://www.thespruceeats.com/how-to-make-dandelion-infused-oil-1762145

• 6 cups vegetable broth
• 1 small onion – chopped
• 1 inch ginger – minced
• 2 garlic cloves – minced
• 4 cups cooked and diced potatoes
• 2 cups dandelion greens – lightly rinsed and chopped
• several dandelion flowers
• 1/4 cup fresh chives
• 1 tsp sea salt
• oil for sautéing – avocado, olive, coconut, etc

1. Saute the chopped onion, garlic, and ginger with a drizzle of oil until the onion has softened.
2. Pour in the broth and add 2 cups of the cooked potatoes.
3. Puree the potatoes with an immersion blender.
4. Pureeing the potatoes creates a creamy, thick soup and also eliminates any little chunks ginger that may be a little spicy if bitten into.
5. Add the remaining potatoes, dandelion greens, chives, and salt. Simmer for a few minutes – until the greens have softened.
6. Turn off the heat and sprinkle with dandelion flower petals.

Enjoy your wild and weedy soup!

Wild & weedy dandelion soup. (2017, July 23).   http://www.lifeinfused.space/wild-weedy-dandelion-soup/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes

• Large bunch dandelion greens, rinsed of dirt and rough chopped with stems
• 2 tablespoons olive oil
• 5 garlic cloves, sliced thin
• 1 teaspoon crushed red pepper
• 1/2 cup vegetable broth
• 2 tablespoons pine nuts
• Juice from 1/2 lemon
• Salt and pepper to taste
• Splash of apple cider vinegar 

1. Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown.
2. Add the chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed.
3. Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

How to cook dandelion Greens. (2015, March 30). E.A.T. http://www.timvidraeats.com/2015/03/how-to-cook-dandelion-greens.html

1 1/2 cups flour

1 cup rolled oats

1 TBS baking powder

1/2 tsp salt

1/4 cup plus 1 TBS sugar

1 egg

1 cup milk

1/4 cup coconut oil, warmed to a liquid 

1/4 cup honey

1 cup dandelion flower petals

Directions: 

1. Preheat the oven to 400 degrees. 
2. Combine the flour, oats, baking powder, salt and 1/4 cup sugar in a bowl. 
3. In a separate bowl, mix the egg, milk, honey and coconut oil. Whisk and mix well. 
4. Add the wet ingredients to the dry ingredients and gently stir until mixed without over mixing. 
5. Fold in the dandelion flower petals. 
6. Prepare the muffin pan by greasing or lining with muffin wrappers.
7. Fill each muffin cup about 2/3 full. 
8. Sprinkle the muffin tops with a light sprinkling of sugar with the remaining 1 TBS sugar.
9. Bake the muffins at 400 degrees for 15-20 minutes. 

Dandelion muffins recipe. (2019, October 6). Montana Homesteader – Sharing vintage skills so you can live a simple, more meaningful homemade life- one canning jar at atime!. montanahomesteader.com/dandelion-muffins/

Processing Dandelion Flowers

1. First step is to separate out the yellow dandelion petals from the green bitter stems.  I pinch the green base of each flower and gently pull the yellow petals free.  I discard the green base and use the yellow petals in the cupcakes. You want to process picked dandelion flowers as soon as you can after picking, but once you separate out the yellow petals they can be stored in an airtight container in the fridge for a few days before using.
2. Preheat oven to 325*F.
3. Set dandelion petals aside to add in last, and then mix ingredients together in order that they are listed, starting with almond flour. Then fold in dandelion petals for the last step.
4. Spoon batter into 10 to 12 muffin cups lined with muffin liners. (If you only used 1 cup of petals you may have enough batter for 10 cupcakes.) Note: I also like to bake this in a loaf pan lined with parchment paper, like you would a banana bread, and extend the bake time to 40 to 45 minutes, It doesn’t rise a whole lot in the loaf pan while baking, but I still find it incredibly delicious.
5. Bake for 18 to 22 min at 325*F.  Cupcakes are done when a toothpick poked inside of one comes out clean. Let cupcakes cool while you prepare the icing.
6. Mix buttercream frosting ingredients together in a mixing bowl using a hand blender or immersion blender. Frost cupcakes after they have fully cooled. I then garnish the cupcakes with dandelion flowers and petals.

Wyckoff, A. (2020, February 2). Dandelion and lemon Paleo cupcakes. Forest and Fauna. 

Dandelion and Lemon Paleo Cupcakes