Embracing the wild: Dandelions as a culinary and health treasure
In May, you can save significantly on food expenses. Head to the meadow to gather sorrel, nettles, or dandelion flowers. You can prepare soup, pasta pesto, salads, and delicious fritters for dinner with these ingredients.
Many people hesitate when it comes to picking dandelions because they might confuse them with inedible sow-thistles. However, distinguishing these two plants is quite simple. Dandelion flowers emerge from a single, unbranched stem. The leaves are sharply pointed, in contrast to the rounded tips of sow-thistle leaves. Dandelion flowers can be made into honey or jam for tea, and the leaves are great for pesto or a spring salad.
Nutritional value of dandelions
Dandelion flowers and leaves are rich in vitamins C, A, and the B group, along with minerals like silicon, potassium, and magnesium. They boost the immune system, improve digestion, and enhance the function of the nervous system.
This plant has been utilized in natural medicine for years as a remedy with anti-inflammatory properties and support for liver regeneration. Dandelions stimulate bile production, facilitating the digestion of fatty foods. They also act as a diuretic, promoting kidney and urinary system health, while aiding in anemia treatment.
Recipe for dandelion fritters
You can sprinkle the fritters with icing sugar, or serve them with fruits, cream, or yogurt.
Ingredients:
- 10 dandelion flowers,
- 1 egg,
- 125 ml of flour,
- 250 ml of buttermilk,
- 1 pack of vanilla sugar,
- Oil for frying.
Instructions:
- Cut the dandelion flowers from the stems, rinse under running water, and place them on a paper towel to drain.
- Mix the ingredients for the sweet pancake batter using a mixer.
- Heat the pan with oil.
- Dip the flowers in the batter and fry until golden on both sides.
