If you can’t beat ‘em, eat ‘em.
A 2011 overhaul of Alberta’s Weed Control Act knocked the yellow blooms of the dandelion from the list of noxious weeds — waving a white flag at the flower Albertans have been cursing for years.
Still, many homeowners strive for a manicured, spotless green lawn. This spring, pack up your weed spray and reach for your cooking gear. The pesky bloom can add flavour to salads, soups, teas — even wine.
A Columbia University plant species project said the perennial plant grows best in northern temperate zones and has been established in North America, Australia, New Zealand, as well as temperate regions in Europe.
According to Agriculture and Agri-Food Canada, nearly all parts of the dandelion — root, greens, flowers — can be eaten. The plant’s greens have high nutrition values, packed with vitamin C, iron and calcium. The leaves have a bitter taste to them, which increases as the plant ages.
For best cooking results, harvest the dandelions when they are young and tender — before the plant flowers.
Take heed when picking the plant; avoid areas that may have been sprayed with chemicals or are located near heavy traffic.
A variety of dandelion recipes — for all components of the plant — can be found at allrecipes.com.
