I’m starting to see dandelions as the single-most misunderstood wild food. People spend much time eradicating their robust roots from their monoculture of lawn. They spend money on toxic pesticides and various pieces of equipment designed specifically aimed at waging war on the dandelion. As I have in the past, I will offer the ultimate solution: eat them. Only this time, my proposed solution comes with an exciting tweak.
Blanch them. It was quite in passing that I decided to toss a plant pot atop an emerging specimen to see what it’d do. A couple years ago I had a bunch of soil trucked in [largely a mistake] and noticed the blanched shoots pushing through the added soil were worth picking and eating – they helped get me into eating dandelions. Turns out the pot idea was a success. A resounding success. I tasted them today and got straight to getting containers upside down around my yard covering any other promising candidates. The blanched leaf-stems I’d experience before were nice, the blanched entire leaf is vastly more worthwhile.
Blanching bitter greens is not new – Belgian endive being perhaps the most famous. Blanching dandelions is new to me, and I’m sold. Big time. Note to self: in the fall, dig up a bunch of rogue dandelion plants, and transplant them together in a south-facing [so they’re early] spot that’s easy to cover. Genius. [below: same perspective as shot above, only with pot in place]