It's that time of year: spring is just around the corner, you look out your window and see the daffodils are starting to come up, the trees are starting to bud, robins are chirping, the bushes are full of the twitter of returning birds, and, oh no, there are those pesky dandelions!!! Darn those prolific, tap rooted, yellow eyed, fluffy white monsters! Sigh!
Pause, pause, pause...IT DOESN'T HAVE TO BE THAT WAY! Let's try that again with different eyes and see how it goes.
It's that time of year: spring is just around the corner, you look out your window and see the daffodils are starting to come up, the trees are starting to bud, robins are chirping, the bushes are full of the twitter of returning birds, and, hurray, there are the dandelions!!! I have been waiting for them, and so have the bees! My bees are starving for that early spring nectar, it could make it or break it for the hive's chances this year; and my body's been craving the greens (I might steal a few sweet flowers for myself too). I can't wait to get out there and pick myself a salad!
Yes, though it sounded cheesy, that was much better.
Mother nature really isn't mean and cruel about dandelions (or any weed for that matter): there are really good reasons why dandelions come up first in the spring and multiply so rapidly.
It may be bit of a surprise, given that the humble dandelion looks so at home everywhere, that the dandelion is not actually native to North America. It was brought from Europe by early settlers because there was a dearth of early spring flowers for the honey bees they also brought. Bees store enough honey to feed their hive through the winter but in early spring, honey supplies can run low, particularly if it was a harsh the winter. They become active once the temperature rises above 50 degrees and they leave their hive in search of food and water. The nectar from early blooming dandelions can mean the difference between survival and hive death. Dandelions also perform a very important mechanical function for the soil. Examining the weeds that proliferate in certain areas can tell you a lot about the health and condition of the soil. Dandelions have large, tenacious taproots that very effectively break up intensely compacted soil. It is no surprise that they proliferate in the highly compacted soils of lawns. Their roots provide paths for light and air to penetrate deeper into the soil and feed the starving organisms living there.
As far as we go, in spring our bodies begin a spring cleaning process, releasing all of the stored up toxins and junk from the winter. Spring greens, particularly dandelions, are an essential ingredient in that mix. This spring, late February actually, I could tell my body was ready to transition to a spring diet: foods that sounded and tasted good all winter seemed heavy and unappetizing, I started craving salads and green things. So when the dandelions finally woke up this year I was so excited!
Nutritionally, dandelions are absolutely incredible. They are a fantastic source of vitamins and minerals for us. Just as an example, the recommended daily allowance for calcium is 800 mg, 1 cup of Spinach has 102 mg, 1 cup of Kale has 206 mg, and 1 cup of Dandelion greens has 4,000 mg. Not bad! Both the leaves and roots of dandelion contain high levels of vitamins A, C, D, and B complex as well as iron, magnesium, zinc, potassium, manganese, copper, choline, calcium, boron, and silicon. Medicinally, both the root and leaves are powerful diuretics, helping to rid the urinary system of toxins and infections, they are also important bitters helping to stimulate and optimize the digestive system.
A couple of other really nice things about dandelions: they are unmistakable, so you can feel safe that you are eating the right plant. The whole plant is edible, and they are delicious and easy to incorporate into your regular diet: throw the leaves into your regular salad or use them as a substitute for lettuce on your sandwich. Sautee the leaves with garlic and butter and put them in an omelette, throw in some blossoms for extra fun. Brew a bitter/sweet spring tonic tea with the roots and blossoms. Nibble them raw when your gardening just for funsies, etc., etc.
Only one word of caution: since dandelions have been so long maligned and detested, be careful where you harvest yours so you don't inadvertently add some herbicide to your diet as well!
Now is your chance, throw on some shoes, grab a basket, get out there and harvest your lunch: your body will thank you. Believe me!
For more fun dandelion facts, recipes, and ideas check out the following websites and books:
Cooking With Wild Plants by Alan Briscoe
Edible Wild Plants: a North American Field Guide by Thomas S. Elias and Peter A. Dykeman