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This past weekend we had unseasonably warm temperatures and spent a good portion of the morning enjoying the weather outside as a family.
Even though we rent, we are fortunate enough to have a backyard, and have taken full advantage of that. With our garden just starting to produce seedlings you would think that eating from our own backyard would be impossible. Fortunately it is not.
There are all sorts of edible plants in our backyard, the most familiar of which is the dandelion. This past weekend they hadn’t blossomed yet, so the timing was just right for salad-sized dandelion greens.
We went through the yard picking them, being careful not to place the grass and other weeds into the bowl. For salads the leaves are 2-3 inches in size, similar to a “spring mix” salad. The larger they grow, the more bitter they get. The ones that we picked definitely had some bite, but not so strong that you wouldn’t want to eat them.
Once picked the dandelion greens got a good wash and dry before being mixed with a bit of canned tuna, chopped tomato and chopped onion. A leftover homemade garlic aioli thinned out with lemon juice and olive oil made for the perfect dressing. The richness of the aioli cut right through the sharp greens, creating a lovely contrast of flavors.
Dandelion greens are packed with nourishing vitamins and minerals. They can actually help you detoxify your system not only from toxins, but from the heavier foods of the winter. They are also a natural diuretic.
I found this great site for all things wild foraging. I will definitely be bookmarking it and I hope that others find it helpful as well.
my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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