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The sun is retreating farther away, and the cold is soon to set in our lands. Here in Northern Idaho, we have a quick window before there are any greens left to forage. In these times, we can turn our attention to the many hearty plants which shine in the dimming days. One of my favorite plants at this time of year is our common dandelion. Taraxacum Officinale. Despite its fame for being a spring green, fall dandelion leaves are commonly found on our dinner table as they make their way into tasty salads and vibrant pesto’s. They are mild, delicious and filled with nourishing vitamins and strengthening minerals. As the season changes from fall to winter, the roots begin to come into their glory and, among other things, are delicious marinated in homemade vinaigrette dressing.
Here are some delicious recipes:
Dandelion Pesto
¼ cup parmesan cheese
2-4 cloves garlic
½ cup cold pressed olive oil
2-3 cups freshly picked dandelion leaves
Sea salt
Place garlic, sea salt and olive oil in blender and mix for about 10 minutes. Slowly add the dandelion leaves. Mix well until an even yet chunky consistency is formed. Pour the dandelion mixture into a serving bowl and stir in the cheese. Use this vibrant pesto over your favorite pasta, a sauce for seafood, or simply as a dip.
Marinated Dandelion Roots
1 dozen fresh dandelion roots
4 cloves garlic
½ cup water
½ cup tamari
½ cup of your favorite herb vinegar
¾ cup olive oil
¼ cup toasted sesame oil
1 tbls toasted sesame seeds
Clean your dandelion roots well. Place them in a skillet with whole garlic cloves, water, tamari and vinegar. Sauté for about 5 minutes or until they just start to get soft. Remove the pan from heat and allow to cool while you toast the sesame seeds. Place the roots into a canning jar, cutting them if necessary. Blend the oil and vinegar mixture together and pour over the roots. Cover with a lid and let set for at least a day, several is better. These marinated roots are great served with rice.
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