The humble dandelion takes center stage in the Almanac’s digital monthly magazine with tips on how to enjoy it as a healthy, tasty treat.
As spring gains momentum, we’re all looking forward to the tastes of a new season after a long winter of heavier fare. The April edition of EXTRA! from The Old Farmer’s Almanac has just what you’re looking for, but from a surprising source: dandelions!
If you’re craving the wild, fresh greens of spring, look no farther than your own front yard! April is the perfect time of year to forage and prepare dandelion greens. Did you know . . .
- Dandelions are most delicious when harvested young: The spiky greens, the pale belowground hearts, and unopened buds are all flavorful and worth experimenting with!
- Once the flowers have opened, the greens become very bitter, so harvest before it’s too late.
- Rich in potassium, protein, calcium, and iron—as well as being a powerful diuretic—dandelions have long been used for their medicinal properties.
- Their bright yellow blossoms attract pollinators, while their deep taproot systems forage minerals for shallower plants—just be sure to pluck the blossoms before they seed!
Dandelions can be prepared in a variety of ways. The below ground hearts of the plant, when steamed, taste like artichokes. The blossoms and leaves can be transformed into tea, wine, and even jelly! But the simplest preparations are often the most tasty, like this recipe for sautéed dandelion greens.
Sautéed Dandelion Greens
garlic, thinly sliced, to taste
onion, thinly sliced, to taste
dandelion greens, well-washed
- Over medium heat in a skillet, cook olive oil, garlic, and onions until the onions are translucent.
- Add dandelion greens and steam until wilted.
- Remove from heat and season to taste.
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EXTRA! from The Old Farmer’s Almanac helps readers to make the most of the day, month, and season. This digital publication features calendar highlights and happenings on Earth and in the night sky; how-to gardening tips and advice; ideas and suggestions for living better naturally; recipes with great taste that will take little time; updates on the Almanac’s famous weather forecasts; fun facts galore; plus, classic wit to share with a wink and a smile.
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