The Content Of The Article:
The dandelion (Taraxacum officinale) comes from the daisy family (Asteraceae) and contains many valuable ingredients, including several vitamins and carotenoids. Above all, it is characterized by its bitter substances (Taxarine), which protect the body against acidification and promote blood formation. In addition to the health effect dandelion also has culinary qualities: Especially in France and Italy, the wild vegetables have been eaten for a long time. All parts of the plant except the stems can be processed. Its leaves and the tap roots can be served well as a salad. Its round buds become a fine vegetable garnish when boiled briefly in water and panned in butter.
Although the bitter substances are very healthy, dandelions should be drenched and bleached in the late winter, because then they are no longer so dominant in taste. The bleached leaves have a much milder, slightly nutty aroma.
The green dandelion leaves are edible but very bitter
If you have dandelions in the garden, simply put a dark bucket or a tunnel with thick black foil over the plants in February. After only a few days, the leaves are yellowish and mild. When harvesting, cut off all leaf rosettes just below the bottom of the sheet. Alternatively, you can sow the dandelion in the spring in the bed and cover it shortly before harvesting the leaves in late summer.
The leaves taste even milder when you dig up some of the strongest plants with their thick taproots or pull them out of the lawn with a special weed cutter.
The tap roots of the dandelion are best harvested with a weed cutter
Cut off the leaves and place the roots vertically in a bucket that is two-thirds full of humus-rich and moist, non-nutritious soil. Fill the interstices with soil so high that the vegetation point is barely visible. Moisten the soil and pack the pots in black foil. Next, put a dark bucket over it or cover the pots with a board. The best way to drive in a room with a temperature of 10 to 16 degrees Celsius. After three to four weeks, the dandelion can be harvested by cutting off the individual leaves or the complete rosettes.
Place the harvested roots in a darkened, earth-filled bucket (left). After four weeks at the latest, you can harvest bleached leaves for the first time (right)
Bleaching vegetables has a long tradition. The well-known chicory, for example, would be barely edible without bleaching and the young leaf stalks of rhubarb taste particularly fine, if you put a black bucket over the perennials in the spring before budding. The more decorative variant is a special bleaching bell made of stoneware. It is available in the garden trade. Meanwhile, there are also self-bleaching cultivars, such as celery, but still you can bleach (wild) vegetables by hand. The advantage: If you like the bitter taste notes, you can control how much is needed for optimal enjoyment by controlling the exposure.