5 Unique Ways to Embrace the Healing Properties of Dandelions

Throughout the last decade, I’ve tried to find unique ways to use the dandelions that grow effortlessly throughout our front and back yards. My daughter has always thought they were beautiful, “Look mom, this is the prettiest one in the yard, see how full it is?” she said to me just yesterday. She picks them and proudly gifts them to me and our guests. I enjoy them more for their medicinal properties, though they are quite cute once you really study them.

Over the years I’ve made jelly with them and fermented the buds (both recipes are in Can It & Ferment It), sautéed the greens and our family-favorite is to bread them in seasoned panko and fry them in coconut oil – yum! But I’m open to trying some new techniques this year and in effort to encourage more of you to try new things with dandelions, I’ve compiled this list of “5 Unique Ways to Embrace the Healing Properties of Dandelions”.

Image source: organicfacts.net

So here is my list of things I want to try this year, and I hope you will to:

**MAKE SURE THE AREA YOU HARVEST DANDELIONS FROM HAS NOT BEEN SPRAYED WITH CHEMICALS!***

Tell me, what ways do you enjoy using dandelions? If you’ve never tried before, what sounds most interesting?

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Seasoned Panko Dandelion Flowers, Pan Fried in Coconut Oil {RECIPE}

Fried dandelion flowers have become a springtime treat in our household. My daughter begs me to make them at the first sight of a dandelion in the spring, though I make her wait until other flowers have opened so the bees don’t mind us harvesting. But tonight is the night for us to make these (HOORAY!), so I wanted to share our recipe in case anyone else wants to give it a try! I don’t measure anything, so here is my rough recipe:

**NEVER USE DANDELIONS HARVESTED FROM CHEMICALLY TREATED AREAS**

Ingredients

  • dandelions (20-30 flowers)
  • panko
  • 1 egg
  • coconut oil
  • a dash of sea salt, garlic powder and pepper, to taste

Directions

Harvest however many dandelions you want to cook, about 20-30. Leave a couple inches of the stem intact, as it makes a great handle to hang onto when cooking/eating.

Soak the dandelions in cold water, rinsing thoroughly until all bugs/dirt have been washed away. Dry them.

In a bowl, crack an egg and use a whisk or fork to beat the egg. In another dish, mix together the panko and seasonings.

In a frying pan, heat enough coconut oil so there is about 1/4″ (or so) in the pan. Bring to a medium-high heat.

Once the oil is heated and ready for frying, dip the flowers into the egg, then in the seasoned panko. Place them in the frying pan and allow them to cook until they are golden brown, about 3 mins.

Place the cooked dandelions on a paper towel-lined plate (to soak up excess oil) and ENJOY! You can make a yummy dipping sauce to eat or serve as-is.

 

Sneak Peak Recipe: Pineapple-Strawberry Jam (from WECK Small-Batch Preserving Cookbook – 9/18 Release)

This recipe is one of over one hundred that I have included in my new cookbook, WECK Small-Batch Preserving. The book is designed specifically to teach you to preserve with WECK jars, but I have included alternate directions at the end of this post for those using standard mason jars.

A couple years ago, my grandma gave me a stack of recipes that were collected and written by my great great grandmother and her daughter, my great grandmother – both of which I got to know in my life. My great, great grandmother passed away when I was 10 years old and my great grandma passed in my early twenties. By the time I was born, neither of them really cooked anymore. I can’t recall one time either of them cooked, actually. But I’ve been told many stories about life before my time, and what great cooks both of them were. So I’m honored to have these precious recipes at my fingertips and I love to adapt them to my liking, which is what I have done here with this pineapple-strawberry jam recipe.

PINEAPPLE-STRAWBERRY JAM

from WECK Small-Batch Preserving, by Stephanie Thurow

Yield: 3 WECK jam jars (about 3-4 cups of jam)

Ingredients:

3 cups strawberries, quartered

1.5 cups fresh pineapple, grated

2.5 cups organic or non-GMO granulated sugar

Directions:

Clean and prepare strawberries by cutting off the stems and any flawed/bruised areas. Use a potato masher to mash the quartered berries into a chunky consistency.

Combine all ingredients in a large heavy-bottomed pot and mix well. Bring ingredients to a medium-high simmer and cook for 20 to 25 minutes, stirring often. Once mixture has thickened and most of the liquid has cooked away, the jam is ready to be canned.

Ladle the hot fruit mixture into warm prepared jars. Use a funnel to safely transfer the mixture, leaving ½ inch of head space. Wipe the rims of the jars with a dampened, clean, lint-free cloth or paper towel and again with a dry towel. Place a glass lid with rubber ring in place over the rim of the jar and carefully clip the two metal clamps on the jar directly across from one another.

Process in the water bath for 10 minutes. Carefully remove the jars from the water bath with canning tongs and place them on a towel-covered surface for 12 hours without touching. Remove metal clamps and test that the lid has securely sealed onto the jar. Refrigerate after breaking the seal.

That’s it!

If you are using 1/2 pint mason jars instead of WECK brand, follow the directions as I’ve written them but adjust the head space to 1/4″ instead of 1/2″.

This recipe is from WECK Small-Batch Preserving, now available for pre-order here and set for worldwide release on Sept. 4th, 2018. Can It & Ferment It is now on sale on Amazon, grab it at a discount while you can!

PRE-SALE: WECK Small-Batch Preserving: Year-Round Recipes for Canning, Fermenting, Pickling and More

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Recipes in this helpful guide include Bloody Mary mix, pineapple and strawberry jam, escabeche, kimchi, various sauerkraut recipes, a variety of kvass recipes, numerous infused spirit concoctions including pineapple and mango vodka, orange, clove, and cinnamon whiskey, and so much more!

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