Dandelion

January 11, 2012

Dandelion

Taraxacum officinale

Native range: Eurasia

Invasive range: Throughout North America

Habitat: Gardens and lawns everywhere, roadsides, degraded meadows, rocky hillsides, forest openings

Identification: Tap-rooted perennial, with a rosette of oblong, deeply toothed leaves. Yellow flowers produced from May to June. Leaves, stalks, and taproot exude milky juice when cut.

You look out over your lawn and curse. The dandelion is back again, doing what it does best: invading. And yet it’s so common now that you may be surprised to learn it’s not a native species––it’s one of the 2,000 or so herbs brought over by European settlers, both intentionally and in pant cuffs and on boot soles: by the English to New England, by the Spanish to California and Mexico, by the French to Canada, making it easy for the dandelion to take North American swiftly.

It could be counted on to bloom early, and was used to make medicines and the first wine of the new growing season. It can be counted on to spread: the seedhead is perfectly designed to be broadcast by wind; a couple of hundred seeds can, if conditions are right, be sent up to a hundred miles. The taproot, as anyone with a lawn has discovered the hard way, is difficult to remove completely since it can burrow down 10 to 15 feet––and, unless you do, is capable of continuing to send up new (tender, delicious) shoots. Among invaders, the dandelion is a fairly low threat to ecosystems. The main objection seems to come from gardeners and those who like a pure green lawn. As Dr. Tom Ombrello of the Botany Department of Union County College, New Jersey, said, speaking of the strange pursuit that is gardening with nonnative species, “We create the perfect environment for weeds to get established, and then pit them against plants that are not as competitive unless we help them. Is it any wonder that the weeds, as exemplified by the dandelion, often win?”

The late great Wolfgang Oehme (1930-2011), a landscape architect known for his self-sustaining, pesticide-free gardens using grasses, perennials, and open water, celebrated his birthdays by having friends round for a “weeding party.” He enjoyed eating weeds, especially dandelions, while he worked. “I like it wild,” he was fond of saying.

Recipes

Dandelion Wine
from Wines and Beers of Old New England (1978)
by Sanborn C. Brown
one gallon dandelion flowers
1 1/2 pounds sugar or honey
one cake of yeast
two lemons

The trick of making good dandelion wine is not to let the tiniest piece of stalk get into the winemaking process. Pull off the petals by holding the yellow petals with the fingers of one hand while holding the green base of the flower head with the other and then pulling the head apart. If you do not take this trouble you will get an unpleasant resinous taste in the finished wine.

Gather a gallon of heads. After removing the petals, put them in a glass jar or jug with a tightfitting lid and add three quarts of boiling water. Let this stand for seven days, stirring at least once a day. At the end of this time, strain out the petals. Boil one and one half pounds of sugar or honey in a pint of water, cool, and add to the liquor one cake of yeast and the juice of two lemons. Seal with a water lock and let it ferment for seven days. Then pour carefully into a clean jar, leaving as much of the deposit behind as you can. Boil another one and one half pounds of sugar or honey in another pint of water, cool, and add to the liquor. Ferment to completion. This double fermentation prevents the wine from becoming too sweet. When the fermentation has ceased, bottle and seal the liquor and let it age at least 6 months to a year before drinking. It has the characteristics of an after-dinner wine. It is strong (17 percent), sweet, and aromatic.

Here’s an update by Ian Knauer, one-time blogger for Gourmet:
DIY Dandelion Wine

Dandelion Salad with Warm Hazelnut Vinaigrette
Adapted from Gourmet, April 1999

Serves 6

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

Red onion and shaved Parmesan are great additions to this salad.

Discard tough stems from greens. Cut top 5 inches from dandelion leaves 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.

More Recipes

David Lebovitz’s Dandelion Pesto

Pickled Dandelion Buds Three Ways

Fried Dandelion Flowers

Dandelion Syrup

Roasted Dandelion Root Ice Cream

Warm Dandelion and Bacon Salad
This recipe looks fantastic.

    { 1 comment… read it below or add one }

    JoeRoman June 26, 2013 at 2:25 pm

    Roel Boumans of Windy Acres in Vermont writes:

    Dandelion Wine

    Day 1: Collecting and Preparing the Wine

    We make wine from 5 gallons of dandelion heads, which is quite a task. Sanborn is right about avoiding the green parts, but I would not be too anal about it, so just avoid the stems. (The green parts introduce pectin into the wine, which makes it difficult to clear.)

    We add lemon or orange juice to lower the Ph and have had great success with the small frozen cans. Another approach is to add a few scoops of black tea, which introduces tannin. We like to use wine yeast rather then baker’s yeast as it is adapted to higher alcohol percentages. On sugar, the golden rule is 2.5 kilograms for ten liters of wine (or about ten pounds of sugar for five gallons of wine). So 5 gallons of dandelions need ten pounds of sugar. (Sanborn’s recipe would be sweeter than we prefer.) We boil two or three gallons of water and steep a tea from the flowers. After the solution has cooled to lukewarm, we add the yeast, tea, and lemon juice and let it ferment. We cover the bucket with a cloth to allow the maximum exchange of oxygen.

    Day 7 to Day 28: Fermentation

    After a week, poor the mixture though a colander into a 5-gallon carboy. Add sugar water to the halfway point in the carboy, desolving as much of the sugar as you can. All the sugar will eventually be added, but you want to do this in stages to prevent too much action in your carboy, which could result in overflowing. At this time, you want to close your bottle off with a waterlock to prevent oxygen entering and allowing carbon dioxide to leave. (You now want an anaerobic environment for the yeast.) Once the bottle is full, leave it for about two or three weeks, then remove the deposits on the bottom.

    Month 1 through Year 2: Aging the Wine

    Leave the bottle standing at room temperature for about 12 to 18 months, racking it every time there is a significant deposit layer. When the water lock does not show any action and the wine is clear, bottle it up and let it sit for another year to ripen.

    Reply

    Leave a Comment

    Land

    nopales con huevo

    Blue Plate Special: Prickly Pear

    Fall is here, and the “cactus fig” is in season. Time to plate-up another widespread invader.


      EAT ME!
      Screen Shot 2012-11-18 at 8.02.21 AM

      Blue Plate Special: Sow Thistle

      It’s spring and time to weed. Sow thistle is a delicious invader found throughout the continent.


        EAT ME!
        800px-ChenopodiumAlbum001

        Lamb’s Quarters

        Lamb’s quarters was a popular spring tonic in the South—an early season edible green—but its leaves are good throughout the summer.       Chenopodium album Native range: Described by Linnaeus in 1753, this European native has been transferred throughout much of the world. Because its spread was rarely recorded, C. album‘s native and invasive [...]


          EAT ME!
          fennel01-l

          Wild Fennel

            Foeniculum vulgare Native range: Mediterranean, from Turkey west to Spain and Morocco Invasive range: Much of North and South America, South Africa, and parts of Oceania and the British Isles. Check out the USDA Plants Database to see if it’s found near you. Habitat: Roadsides, pastures, along the edge of wild habitats. Rocky shores [...]


            EAT ME!
            GarlicMustard1

            Garlic Mustard

              Alliaria petiolata Native range: Europe, Asia, Northwest Africa Invasive range: Much of the Lower 48, Alaska, and Canada. (See map.) Habitat: Moist, shaded soil of floodplains, forests, roadsides, edges of woods, and forest openings. Often dominant in disturbed areas. Description: Biennial herb. First-year plant has a rosette of green leaves close to the ground. [...]


              EAT ME!

              Sea

              Pterois volitans

              Lionfish

              Some say it started in 1992 in Miami when Hurricane Andrew smashed an aquarium tank. Don’t blame the weather, others say; in the mid-nineties, disappointed yet softhearted hobbyists…


                EAT ME!
                chuka wakame

                Wakame

                  Undaria pinnatifida Native range: Japan Sea Invasive range: Southern California, San Francisco Bay, New Zealand, Australia, Europe, Argentina Habitat: Opportunistic seaweed, can be found on hard substrates including rocky reefs, pylons, buoys, boat hulls, and abalone and bivalve shells. Description: Golden brown seaweed, growing up to nine feet. Forms thick canopy. Reproductive sporophyll in [...]


                  EAT ME!
                  Hemigrapsus_sanguineus_big

                  Asian Shore Crab

                  The first sighting of the Asian shore crab in the United States was at Townsend Inlet, Cape May County, New Jersey, in 1988. Though the source is unknown . . .


                    EAT ME!
                    Periwinkles

                    Periwinkle

                    The common periwinkle, which first appeared in New England in the 1860s, is now found along the coast wherever there’s hard substrate–rocks, riprap, broken concrete, or docks–from Labrador to . . .


                      EAT ME!
                      Kleiner_Taschenkrebs_(Carcinus_maenas)

                      Green Crab

                      Since the green crab was first recorded off southern Massachusetts in 1817, it has been hard to ignore. A few minutes of rock-flipping in Maine can turn up dozens of them, brandishing their claws as they retreat…


                        EAT ME!

                        Fresh

                        Procambarus_clarkii_tank

                        Red Swamp Crayfish

                          Procambarus clarkii Native range: Red Swamp Crayfish, also known as Louisiana Crayfish, Crawdad, and Mudbug, is native to the south central United States and northeastern Mexico. Invasive range: Widely introduced throughout the United States including Arizona, California, Georgia, Hawaii, Idaho, Indiana, Maryland, North Carolina, Nevada, Ohio, Oregon, South Carolina, Utah, and Virginia. Populations have [...]


                          EAT ME!
                          Distinguishing _ Channa argus

                          Northern Snakehead

                          His sister was ailing, and the man in Maryland remembered that, back home in Hong Kong, there was a fish that was considered a delicacy and a restorative. He would make a fish soup…


                            EAT ME!
                            bullfrog

                            Bullfrog

                            “They live in a wide variety of habitats, colonize new ones readily, and eat everything that fits into their mouths,” says Dr. Peter Moyle of the Center for Watershed Sciences at UC-Davis…


                              EAT ME!
                              nutria-mugshot

                              Nutria

                              Nutria, also known as coypu and river rat, is native to temperate and subtropical South America. It has been introduced to Europe, Asia, and Africa, mainly for fur farming. These voracious. . .


                                EAT ME!
                                Picture 1

                                Common Carp

                                For a bottom-feeder, what is the good life? The common carp isn’t very demanding: any body of water that’s sluggish and murky will do. One catching sewage or…


                                  EAT ME!

                                  Field Notes

                                  green-crab

                                  Green Crab Shell Secret Cracked

                                  Researchers at the University of Prince Edward Island in Canada claim to have found a way to enhance molting in green crabs. If they can scale this up, and drum up interest by local chefs, they may just start a market for softshell invaders. Read more here.


                                    EAT ME!
                                    snakehead

                                    Harvest the Invaders: Incentives to Control Invasive Species

                                    Biologists Susan Pasko and Jason Goldberg discuss harvesting invaders in a new paper in Management of Biological Invasions. Incentive programs, such as bounties and encouraging recreational harvests, appear to be appropriate for certain species and regions. Among the many benefits is the development of an outreach program. “By engaging the public and encouraging harvest,” the [...]


                                      EAT ME!
                                      lionfish-690

                                      An App to Find Nemo

                                      “Creating a consumer market for invasive species is one of the most successful ways of combatting them. Like cupcakes or artisanal pickles, it can take a lot of marketing and hype to create a demand that matches the supply. The Connecticut chef Bun Lai’s invasive-species menu, which Elizabeth Kolbert wrote about in 2012, includes lionfish [...]


                                        EAT ME!
                                        alien-invaders-1-e28001970a39a68cef9eb977a632605781954ce2-s40-c85

                                        Hunting for Alien Bug and Seed Invaders at Baltimore’s Port

                                        The fight against invaders starts at seaports and airports across the world. Listen to the NPR story here.


                                          EAT ME!
                                          Screenshot 2014-05-21 20.35.10

                                          Attack of the Green Crabs

                                          Green crabs on the move in Maine and the Maritimes. Watch the movie here.


                                            EAT ME!

                                            “What’s a weed?  What’s a flower?”

                                            —Dirk Fucik on the image problem of the Asian carp as food, Dirk’s Fish & Gourmet Shop, Chicago

                                            Previous post:

                                            Next post: