eating dandelion heads

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ChrisGreaves
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eating dandelion heads

Post by ChrisGreaves »

I have read the web pages on the use of dandelion heads, leaves, and roots.
I would like to hear from Loungers who have actually eaten the heads - as a snack, as a meal, raw, or cooked.

I should add that I use no toxic applications in my garden (except for the town's piped water!)

Thanks. :thankyou:
Chris
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Argus
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Re: eating dandelion heads

Post by Argus »

Nope, but I've tasted dandelion wine.
One way of getting rid of them, I imagine.
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HansV
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Re: eating dandelion heads

Post by HansV »

The French for dandelion is pissenlit (literally pee-in-bed), which doesn't sound particularly delicious...
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Argus
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Re: eating dandelion heads

Post by Argus »

Let's shift focus of this thread before Chris returns. :evilgrin:
HansV wrote:
29 May 2020, 15:46
The French for dandelion is pissenlit (literally pee-in-bed), which doesn't sound particularly delicious...
Can't remember ever doing that. (But as I said, not eaten them, knowingly; and yes, they are known for that, among other things.)
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BobH
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Re: eating dandelion heads

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Thanks for the laugh, Hans! :cheers: :chocciebar: :thankyou:
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bureau.jacques
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Re: eating dandelion heads

Post by bureau.jacques »

The dandelion salad, alias "salade de pissenlit" is a serious subject! This dish is one of the classics of "cuisine lyonnaise" of international renown thanks to Paul Bocuse. We eat the leaves at the very beginning of spring when they have been blanched by frost. The best way to prepare them is with a sauce made of small grilled bacon, the fat of the bacon is used as an accompaniment. You can add a sliced ​​hard-boiled egg. Delicious...

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John Gray
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Re: eating dandelion heads

Post by John Gray »

And there was me thinking that Chris' salad days were over... :flee:
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Re: eating dandelion heads

Post by ChrisGreaves »

Argus wrote:
29 May 2020, 16:02
Let's shift focus of this thread before Chris returns. :evilgrin:
Dandelion on you! :grin:
Cheers
Chris
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Re: eating dandelion heads

Post by ChrisGreaves »

bureau.jacques wrote:
07 Jun 2020, 13:20
This dish is one of the classics of "cuisine lyonnaise" of international renown thanks to Paul Bocuse. We eat the leaves at the very beginning of spring when they have been blanched by frost. The best way to prepare them is with a sauce made of small grilled bacon, the fat of the bacon is used as an accompaniment. You can add a sliced ​​hard-boiled egg. Delicious...
Hello and thanks Jacques.

"Lyonaisse" on account of where you get to on a train from Gare de Lyon, I suppose, rather than a French pun on "Lion". Right?

I harvest the leaves by grabbing the tops of the leaves of young plants, and slicing them off with a sharp knife. I get a few blades of grass in the mix, but figure that the cellulose is just good roughage.

I have not yet taken the time to make sauces, although that may be fine in a restaurant. For me it is more a winding-down of activity before lunch - five minutes sitting in the lawn picking dandelions, and then inside for a quick dicing and a small tin of tuna, sardines or, I suppose, home-made beaked beans.
Hard-boiled egg makes sense - a bit of animal protein to go with it all.

I will post a photo-essay after lunch
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Chris
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Re: eating dandelion heads

Post by ChrisGreaves »

John Gray wrote:
07 Jun 2020, 13:45
And there was me thinking that Chris' salad days were over... :flee:
:clapping: :clapping: :clapping: I didn't come to Bonavista to vegetate!
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Re: eating dandelion heads

Post by HansV »

ChrisGreaves wrote:
08 Jun 2020, 14:23
"Lyonaisse" on account of where you get to on a train from Gare de Lyon, I suppose, rather than a French pun on "Lion". Right?
Jacques is from the beautiful city of Lyon, as you can see under his user avatar...
Regards,
Hans

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Re: eating dandelion heads

Post by ChrisGreaves »

Bonavista_20200530_114255.JPG
My first full lunch. I am using just over a dozen heads, after three days of 1, then two, then four dandelion heads to see if I developed a reaction. Likewise a less-than-plateful of young leaves.
Bonavista_20200530_114556.JPG
I have diced the heads on my chopping board. (I was thinking of saying "I have frenched them, but there is no Gare de Belgium, that I know of.
Bonavista_20200530_115012.JPG
And here they are after being mixed up with shredded sardines from a tin then spread on crusty home-baked bread.
'Twas yummy.
Cheers
Chris
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Last edited by ChrisGreaves on 08 Jun 2020, 17:08, edited 1 time in total.
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ChrisGreaves
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Re: eating dandelion heads

Post by ChrisGreaves »

Bonavista_20200606_130801_HDR.JPG
Another day, another dandelion lunch. A margarine tub with fresh heads. I have found that the white plastic retains yellow colouring from the heads. Were I a purist I would keep one tub for the heads.
Bonavista_20200606_130835b.jpg
Here is a tub of luscious green leaves.
Bonavista_20200606_163133_HDR.JPG
And here we are - diced E-W and N-S about one inch wide cuts. I sometimes add a diagonal cut if I am not pressed for thyme.
Cheers
Chris
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Last edited by ChrisGreaves on 08 Jun 2020, 17:09, edited 1 time in total.
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bureau.jacques
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Re: eating dandelion heads

Post by bureau.jacques »

superb! congratulations...