We missed this when it was first posted, but on this topic never too late to share:
Some may think of dandelions as just unwanted weeds, but expert forager and nutritionist Debbie Naha says “a weed is just a plant growing where you don’t want it to.”
Naha loves to collect and eat dandelions when they bloom in the spring and again in early fall, when the days begin to shorten.
Some may also think of dandelions as those white puffballs whose seeds you can blow away like a candle on a birthday cake. The puffball is also considered a dandelion — it’s what the yellow flower matures into after a few days. But these aren’t especially good to eat.
Naha prefers to forage for the bright yellow dandelions and says the whole plant is edible: flower, stem, root and leaves. Naha likes to gather and add the flowers to some of her recipes, since they’re rich in vitamins and antioxidants. “Dandelion flowers are full of antioxidants and really good for you,” she says.
Naha took us foraging for dandelions at Little Buffalo State Park in Newport, Pa. She advises to pick from your own yard or a place where you know that no agricultural chemicals, like weedkillers, are sprayed. She demonstrated how she incorporates the flower petals into a dandelion smoothie and dandelion fritters. Watch the video above to see how she makes her recipes…
Read the whole story with recipes here.