Unloved by gardeners concerned with keeping a green and disciplined lawn, the dandelion or lion's tooth, or even mole salad, is wrongly considered an invasive weed.
Who has bent down to meticulously remove each rosette of serrated leaves, surmounted by the yellow flower in the shape of a pompom, knows how resistant and tenacious it is... Once the flower has been transformed, each egret leaves to colonize the surrounding land at thanks to the whims of the wind...
For my part, I gave up disciplining the lawn a long time ago, and I let nature take care of the landscaping of my meadow: daisies, violets, nettles, thistles and other poppies follow one another over the seasons, to the delight of bees and other pollinating insects...
As I do not treat my garden, I can then use myself generously to prepare recipes that only cost the time it takes to pick the different elements.
For those who know all its properties, the dandelion is a real good mine of good health!
Its name announces the color: "Pisse-en-lit", everything is said!
Indeed, dandelion is renowned for its diuretic and draining effects.
Dandelion also has a digestive action, it promotes the production of bile, a bit like artichokes. Our grandmothers dried the roots and prepared digestive infusions. Perfect for a well-being cure at the end of winter...
Everyone knows the traditional dandelion salad with bacon bits and poached egg... connoisseurs also appreciate the dandelion flower jelly otherwise known as cramaillotte... Few dare to taste the dandelion roots, which are excellent, lightly browned in butter like a salsify. I also offer you on the blog an amazing warm salad of dandelion roots.
To make the recipe of the day, you will have to go picking wild dandelions, the opportunity to weed the garden and go get a breath of fresh air.
Dandelion leaf soup is a country classic, as is nettle soup. A good way to warm up with a mineralizing and vitaminized velouté.
1 - Ingrédients for 4 persons :
1 large bowl of dandelion greens
2 potatoes
1 liter of water
1 stock cube
optional: bacon, cream...
2 - Préparation :
Once your harvest of dandelion leaves has been brought home, it will be necessary to proceed to the meticulous cleaning. Detach the leaves, then immerse them in a basin of vinegar water. Shake vigorously and rinse several times with clean water.
Peel the potatoes, cut them into cubes. Put everything in a saucepan with the water and the stock cube.
Cook over low heat for about 30 minutes, until the potatoes are tender.
Pour the contents of the saucepan into a blender. Mix finely. Adjust the consistency with the cooking water. Adjust the seasoning according to your taste.
Serve hot.
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"Greediness is not a fault, it is an Art of living"