The up to 30 cm tall plant with its characteristic, lion’s teeth-like leaves is known to every child. Dandelion can be found widely spread, but because of the environmental pollutions, it shouldn’t be harvested just anywhere. Especially with Dandelion, it is highly recommendable to cultivate your own plant at home. In tub cultivation, you should preferably pick a tall pot, as the plant develops strong tap roots.In the kitchen: Dandelion has quite a long growing period that reaches from March until autumn. The best times for harvesting are April to May for the leaves, April to June for the flowers, and May to June for the seeds. The roots are good to harvest in early autumn or during spring. The flowers come with a somewhat sweetish taste and make for a beautiful and edible garnish. It’s also possible to make a Dandelion jam or syrup from the flowers. The leaves have a rather tart and spicy taste, and the older they are, the more bitters they contain. Therefore, you should preferably use the younger leaves. Dandelion can be the main ingredient or an admixture in salads, as well as in pesto, smoothies, vegetable stews, risotto and casseroles. Dandelion leaves are very delicious as a salad together with other aromatic herbs like basil, lemon balm or even thyme, and some slightly roasted walnuts, pine nuts or hazelnuts. Dandelion is also an intense aromatic alternative choice to basil pesto. For this kind of preparation the fresh leaves are to be crushed in a mortar together with a good oil and some roasted pine nuts. Finally, you blend this mixture with Pecorino cheese and a little bit of salt. Due to technical limitations we can not present all our detailed information here.Within the pictures you will find a clearly legible picture with all the information.
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