The Dandy Dandelion
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  1. #1
    Registered User Sinclairwife's Avatar
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    Missouri, Home of our Kansas City Chiefs
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    Talking The Dandy Dandelion

    Dandelions are:

    *rich in potassium and contain more vitamin A than carrots
    and twice as much spinach.

    *contain more protein, fiber, calcium, as well as potassium
    and vitamin A, than any other green. And lots of iron, too.

    *beneficial for urinary tract problems, cystitis and to re-
    duce uric acid.

    *promotes healthy circulation and cleanses the blood and

    *increases appetite. Many Europeans still use dandelions
    as an herb foraid in curing anemia.

    *combats nausea and dizziness.

    *diuretic and a laxative.

    *reduces stiffness in joints.

    *beneficial to all functions of the liver.

    *clears obstructions like stones in the gallbladder.

    *detoxifies the liver, spleen, and gallbladder.

    *removes warts: Juice from the broken leaf stem is applied
    to the wart and allowed to dry. Use for 3 days or so and it
    will dry up the wart.

    *dandelion leaf juice is reputed to have some success in
    clearing up liver spots.

    Remember, you must be very careful about where you pick
    your dandelions! WARNING !!! Organically grown only!!! No
    pesticides. No weird lawn grow stuff!!!

    * Pick the leaves as early as possible. The smaller the
    better, under 6". Definitely before they begin to flower.
    Look for the bright green tender-crisp leaves. Avoid the
    ones with yellow or wilted tips.

    Refrigerate after picking. Wrap them in paper towel and
    then in a tightly closed plastic bag. They will keep up to
    5 days.

    Wash thoroughly before using.

    * Though you may detest them on your lawn, dandelions are
    now cultivated commercially and are widely available at
    farmers markets and supermarkets. So even if you are lawn-
    less or aren't sure about how safe your lions are, you can
    have dandy eating anyway!


    2 large bunches dandelion greens (about 2 pounds)
    1/4 cup hazelnuts
    3 garlic cloves
    2 tablespoons extra-virgin olive oil
    1 tablespoon balsamic vinegar

    Discard tough stems from greens. Cut top 5 inches from
    greens and reserve. Cut remaining greens into 3/4-inch
    slices. Transfer all greens to a large serving bowl.
    Coarsely chop nuts and finely chop garlic. In a small
    heavy skillet cook garlic and nuts in oil over moderate
    heat, stirring, until garlic is golden. Stir in vinegar
    and salt and pepper to taste.

    Pour hot vinaigrette over greens and toss to combine.

    Great additions to this salad are red onion and shaved

    Serves 6.


    This is not the salad with feta and olives that most Ameri-
    cans know, but a version popular in the Greek countryside.

    For dressing
    1 tablespoon fresh lemon juice
    1/2 teaspoon salt
    1 teaspoon honey
    1/3 cup extra-virgin olive oil

    For salad
    1/2 lb escarole (preferably pale inner leaves), chopped
    (4 cups)
    1/4 lb tender young mustard greens, trimmed and finely chopped
    (2 cups)
    1/2 lb dandelion greens, tough stems discarded and leaves cut
    crosswise into 1/4-inch slices (2 cups)
    2 oz baby spinach (2 cups)
    1 cup watercress sprigs, trimmed
    1/2 cup chopped fresh dill
    1/4 cup fresh flat-leaf parsley
    1/4 cup thinly sliced scallion

    Make dressing: Whisk together lemon juice, salt, and honey in
    a large salad bowl and add oil in a slow stream, whisking
    until blended.

    Make salad: Add salad ingredients to dressing and toss to coat.
    Season with salt and pepper.

    Makes 8 servings.

    DANDELION WINE from "The Dandelion Celebration"

    4 qt. dandelion blossoms
    4 qt. boiling water
    6 oranges
    4 lemons
    2 yeast cakes
    4 lb. sugar

    Scald the blossoms in the boiling water and let stand over-

    Next morning, strain. Add pulp and juice of the oranges along
    with the juice of the lemons. Add the yeast and sugar. You
    can add a little fresh ginger if you like.

    Ferment for 4 days. Strain and bottle.

    Serve in small glasses at room temperature. It tastes a bit
    like sherry.

  2. #2
    Registered User Sinclairwife's Avatar
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    Nov 2003
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    With summer officially in full swing, it's time to enjoy that sweetest fruit of all—the berry. Whether you love strawberries, blueberries, raspberries, or blackberries, the months from May to September offer an abundant harvest of berry goodness. Here are a few tips on how to buy them, store them, and put them to good use.

    Buying: At the grocery store or farmers market, choose dry, plump, and brightly colored berries with no obvious rotten spots. Avoid containers with juice stains—this is a sign that the berries have either been battered or are overripe. Also be on the lookout for moldy spots—mold travels like wildfire through berries and is best avoided.

    Storing: After you've brought home your berries, store them unwashed in the refrigerator in a covered container. Fresh berries don't last long and are best used within two days of purchase. Berries can also be stored in the freezer for up to four months. To freeze, spread the berries out on a cookie tray and freeze before consolidating into a smaller container.

    Eating: When you're ready to use your berries, they can be added to pies, sauces, compotes, and drinks, or you can enjoy them as is with a dollop of fat-free, sugar-free whipped cream. Whatever you choose to do, make sure to wash your berries before using, since they can often have bacteria.

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