Dandelion is a perennial herb. Dandelion dishes improve the general condition of the body and normalize metabolism. They stabilize the function of the gastrointestinal tract. Lower cholesterol. Relieve symptoms of hypertension and heart failure. The beneficial substances contained in the ingrowth have analgesic, choleretic, diuretic, diaphoretic, anti-inflammatory, tonic effects.
Culinary recipes of dandelion dishes, salads, soups, honey, jam and wine from dandelion. Culinary and energy value of dandelion dishes.
Dandelion contains vitamins, bitterness and sterols; carotene, flavonoids, tannins and minerals (lots of calcium), trace elements, as well as some essential oils, mucus, fructose, inulin. Roots: up to 40% inulin, up to 20% protein substances, up to 15% sugar, organic acids, vitamins C , B2, P, iron, potassium, manganese, phosphoroterpene compounds, sterols, nicotinic acid, choline, wax, flavonoids, tannins.
For food, you can use the whole plant. Its young leaves are almost devoid of bitterness, very delicate in taste and can be used raw in salads and sandwiches. Flowers can be used as a side dish. From dandelion flowers, you can make jam and make wine. And from the opened buds, “dandelion honey.” Roasted roots can serve as a substitute for coffee. To remove the bitterness, dandelion leaves must be kept for 30 40 minutes in cold salted water. Roots – boil in salted water for 6-8 minutes.
Dandelion Culinary Recipes.
Dandelion leaf salad.
Rinse the leaves and soak in salted water (20 g of salt per 1 liter of water) for half an hour. To grind. To salt. It can be mixed with nettles, with chives and so on. If you can add parsley, dill, lettuce, green onions, garlic, boiled potatoes, pickled or fresh cucumber, radishes and the like. Season with oil or sour cream, mayonnaise or vinegar, pepper. Mix.
Dandelion and nettle salad.
Dandelion leaves 300 g + nettle leaves 300 g + pickled cabbage pickle 1 tbsp. spoon + cranberry juice 1 tbsp. spoon + sunflower oil 1 tbsp. a spoon. Grind dandelion and nettle leaves. Add a spoonful of cranberry juice or sour apple. Then a spoonful of pickled cabbage brine. Then sunflower oil.
Dandelion and Sorrel Salad.
1st option: 2 tbsp. tablespoons of dandelion leaves + 10 dandelion flowers + 50 g of leaf greens + 2 cloves of garlic + 1 carrot + 2 nuts + sour cream or mayonnaise. Cut young leaves. Add crushed garlic with salt. Grate carrots. Chop nuts. Slice sorrel leaves. Mix everything. Season with sour cream. Crushed dandelion flowers into separate petals and fill them with salad. Give a little rest.
2nd option: dandelion leaves 300 g + sorrel leaves 300 g + honey 1 tbsp. spoon + sunflower oil 1 tbsp. a spoon. Grind the leaves of sorrel and dandelion. Add a spoonful of honey. Then add sunflower oil. You can add lettuce.
Dandelion flower salad.
Grind 100 g of flowers and sprinkle with chopped hazelnuts (10 g).
Dandelion salad with nuts.
Leaves and core of dandelions 3 handfuls + chopped walnuts 10 pcs. + honey 1 tbsp. a spoon. Grind the leaves and core. Mix with chopped nuts. Add honey. Instead of nuts, you can use gravy: unrefined sunflower oil 1 tbsp. spoon + cranberry juice 1 tbsp. spoon + chopped onions 1 tsp.
Dandelion Salad with Green Onion and Parsley.
Dandelion leaves 100 g + green onions 50 g + parsley 25 g. Grind dandelion leaves. Finely chop green onion and parsley. Mix everything. Add sunflower oil. To salt. Add vinegar. Sprinkle with dill.
Dandelion and Sour Cabbage Salad.
Dandelion leaves 400 g + sour cabbage 1 tbsp. spoon + onion 1 pc. + sunflower oil 1 tbsp. a spoon. Grind dandelion leaves. Add kale and chopped onions. Then add sunflower oil. You can add leaves of birch, strawberries, raspberries, nasturtium, blackcurrant, hops.
Dandelion Salad with Spinach.
Spinach 4 handfuls + dandelion leaves 2 handfuls + sorrel 1 handful + chopped green onion 2 tsp + cranberry juice 1 tbsp. spoon + unrefined sunflower oil 1 tbsp. a spoon. Grind spinach, dandelion, sorrel and green onions. Mix. Add cranberry juice and sunflower oil.
Dandelion Salad with Egg.
Dandelion leaves 300 g + eggs 3 pcs. + garlic 2 cloves + sour cream + salt. Grind the washed young dandelion leaves. Add chopped boiled eggs. Chop the garlic. Add sour cream and salt.
Dandelion Salad with Sour Cream.
75 g of dandelion leaves + 10 g of sour cream + 3 g of lemon juice + 5 g of pure horseradish + 1/4 eggs + salt. Grind prepared young dandelion leaves. Add grated horseradish, sour cream, lemon juice. To salt. Mix. Sprinkle with finely chopped boiled eggs.
Fresh Cucumber Salad with Dandelion Leaves.
75 g of fresh cucumbers + 10 g of dandelion leaves + 20 g of sour cream + 5 g of green onion + salt. Chop dandelion leaves and chives. To salt. Mix. Lay halves of fresh cucumbers on top, then green mass. Pour sour cream.
300 g of dandelion leaves + 300 g of spinach + 3-4 shoots of chives + onions + 0.5 l of vegetable broth + 250 g of prepared ravioli with spinach + olive oil 2 tbsp. + 50 g parmesan. Grind dandelion leaves. Rinse the chives, dry and chop. Grind onions. Cut Parmesan into slices. Heat oil in a pan and fry onions until transparent.
Add greens and mix. Cover and cook for 5 minutes over medium heat. Pour in half the broth and mix. Beat the contents of the pan. Add the remaining broth and warm. Salt and pepper. Boil water in a separate bowl and salt it. Add ravioli and cook until they rise. Remove from water, dry. Pour the soup into plates, add ravioli. Sprinkle with chopped green onions and sliced parmesan.
300 g of dandelions + 3 turnips + 2 onions + 6 cloves of garlic + 1 tbsp. spoon goose fat + 2 tbsp. tablespoons of olive oil + salt + pepper. Wash and soak the dandelions. Grind garlic and onions. Put them in a container and simmer over low heat with oil. Add 750 g of water, put dandelions and turnips, cut into large cubes. Salt, pepper and simmer for 20 minutes over low heat. Grind with a mixer and add goose fat. Salt, pepper. Hold on fire for 5 minutes before serving..
Rinse and soak young sockets in salt water (2-3 hours) (until the flower blooms, if there is only a kidney). Rinse again. Then boil in salted boiling water and strain. Allow to dry. Toast. To salt.
Grind the soaked leaves. Add the grated cheese. Add ketchup. Mix. For pungency, chopped pickles or hot peppers can be added..
Dandelion Root Coffee.
Peel, rinse and dry the roots. Then thoroughly dry over a high heat of coal before turning brown. Grind. Brew like regular coffee: 1 teaspoon in 1 glass of water.
Rinse 200 flower baskets of dandelions. Put in enameled dishes. Add finely grated lemon and 2 leaves of cherry. Pour 0.5 liters of boiling water. Cook under the lid, over low heat, 10 minutes. Let it brew for a day. Strain. Squeeze the cake. Heat the broth and add 750 g of sugar. Boil until the consistency of liquid honey.
Dandelion (flowers) 360 pcs. + 2 glasses of cold water + 7 glasses of sugar. Rinse thoroughly with approximately 360 dandelion flowers along with the sepals, but without the stem. Pour with two glasses of cold water. Boil for 2 minutes from the moment of boiling. Filter the broth through gauze or cloth. Add 7 cups of sugar to the broth. Boil for 7 minutes.
Dandelion Flowers – 300 pcs. + 1-2 lemons + 1.5 kg of sugar + 2 cups of water. Separate the flower petals from the stalks. Put them in boiling syrup (sugar and water). Add grated lemon. Mix. Boil for half an hour over low heat. Let it brew for 12 hours. Boil again for 15 minutes. Strain through cheesecloth. Press the cake and throw it away.
Place 200 g of dandelion flowers and 100 g finely chopped lemon or orange seedless in a enameled pan. Pour 0.5 liters of water. Boil. Add 800 g of sugar. Simmer with an open lid for 1-1.5 hours. Pour into containers. Chill until jelly is formed. Close the lid. Jelly can be stored in a cool dark place for a long time..
Dandelion flowers 3 kg + raisins 100 g + sugar 1.25 kg + orange 1 pc. + lemon 1 pc. + yeast 3-5 g + boiled water 3 liters. You can do without orange and lemon. Flowers can be separated from the receptacle. You can use whole flowers. Brew them with a liter of boiling water. Insist no more than 2-3 days. Drain the dark brown infusion. Squeeze out the flowers and throw out. Heat remaining water and dissolve sugar in it.
Add the juice of orange and lemon to the water. Then add raisins and yeast. Then add floral infusion. Mix. Cover with gauze and leave to wander for a couple of days. Then, filtering through cheesecloth, pour the wine into a large container, without adding about 1/4 of the volume to its edge. Close with cotton wool wrapped in gauze. Or a thin rubber glove. After complete fermentation, pour the wine in a storage container and stand 3-6 months for ripening.
Based on the book Survival beyond the threshold of civilization.