Harvesting Dandelions: Benefits and Uses

The last thing you would want to do is to taste-test a dandelion. Admittedly, they’re not very appetizing, falling mostly into the purview of foragers and survivalists. It’s viewed as a poverty food and the antithesis of anything tasty. The upside is that they’re considered the safest plant to harvest, which means that there aren’t any poisonous varieties you’re likely to confuse it with.   

Used for centuries for medicinal purposes, dandelions offer a plethora of health benefits. It’s actually quite nutritious: its leaves contain vitamins A, B6, C, E, and K, and the antioxidants present can help neutralize free radicals. The roots, long used to treat digestive ailments, aid in digestion and help reduce constipation. Dandelions are also associated with treatment of liver, kidney, and gallbladder problems, and may promote liver health. Its leaves also act as a diuretic by helping the kidneys filter out toxins. 

While you may be loath to substitute your morning cup of coffee for dandelion tea, it’s worthwhile to learn more about this useful plant. 

More Than a Weed

Dandelions are often thought of as a weed – decorations for garden lawns at best, and nuisances that gardeners have been culling from their gardens year after year at worst. But dandelions play a crucial part in the environment: they nourish ladybugs, aerate the soil, and add nutrients. Entire fields covered in dandelions, like living sunshine, are always magical to behold. At any rate, they’re better than invasive plants that like to choke and strangle, crowding out other vegetation. The next time you see a few dandelions, let them be. 

Harvesting and Eating Dandelions

Dandelions are sometimes confused with sow thistle (Sonchus arvensis), false dandelion (Agoseris glauca), and cat’s ears (Hypochaeris radicata). Dandelions grow on a single, hollow stalk; both cat’s ears and sow thistle do not have hollow stalks and their stems are branching. The leaves of false dandelion are rounded and not sharply teethed, unlike dandelions. 

Dandelion greens are best harvested early spring when they are tender; otherwise, they’ll be too bitter. Flowers should be harvested mid-spring to early-summer, when they are still sprightly, while the roots are best harvested in the fall or early spring. A hori hori knife is helpful for digging up roots and cutting from layers of compacted dirt. If you’re harvesting dandelions in your garden, easily rinse off the dirt and debris with an efficient watering hose. 

Those that are hesitant to eat foraged greens can also buy dandelion greens at farmer’s markets. Flowers are typically used as garnishes, and the greens are sauteed. The petals can also be used to make dandelion honey – yes, that exists. The roots are not eaten, but rather ground into powder to be used as a coffee substitute. 

Avoid Roadside Dandelions

While eating “bad” dandelions won’t cause active hallucinations or anything truly unpleasant, there are still certain precautions to keep in mind. When harvesting dandelions for culinary or medicinal use, avoid areas where chemical fertilizers, herbicides, or pesticides have been used. Roadside dandelions are possibly the worst dandelions to consume, as they are rife with runoff and other contaminants. This means that raiding the parking lot for dandelions is probably not a good idea.

Some precautions to note: 

• Some people may suffer allergies to dandelions – an indication is that if you are allergic to plants in the daisy (Asteraceae) family. 

• Avoid if you have gallstones or problems with your gallbladder or kidneys. 

• Dandelions may interfere with certain medications and antibiotics. 

Uses for Dandelions

It’s true that dandelions are an acquired taste, but there are ways to use them that don’t involve their consumption. Here’s a few uses that will give you a newfound appreciation for the unassuming dandelion. 

• Dandelion Honey: Dandelion honey is made from copious amounts of dandelion petals and a few simple ingredients. Sugar is added as the heat is reduced, until the mixture reaches a syrupy consistency. It has been described as having a mild floral taste, with a flavor surprisingly similar to real honey.  

• Feeding Rabbits: Get rid of your dandelions by feeding them to your pet rabbit. Be sure to pick them from an area where they haven’t been exposed to chemicals. 

• Natural Dye: There is one use for roadside dandelions, and that is to make dye. Dandelion dye yields a soft, buttery yellow that can be modified with other dyes or ingredients. Make sure to use natural fiber when dyeing yarn and use separate pots and pans from those used in food preparation, as dyes can be toxic. 

• Sauteed Dandelion Greens with Eggs: Dandelions often have an inherent bitterness to them. To mitigate the bitterness, dandelion greens are blanched briefly. The addition of eggs further disguises the taste, giving you the fanciness of culinary experts with none of the hassle.

• Dandelion Shortbread Cookies: For an unconventional treat, try making dandelion shortbread cookies. Give your kids the workout motivation to gather dandelions by promising them cookies – if they taste bad, that’s on them.