DANDY GREENS
No too many years ago, the city of Vineland, NJ laid claim to being "The Dandelion Capital of the World" They qualified it by saying they raise more dandelions to be "“used as salad greens "than any spot on Earth!
I have, on several occasions when both front and backyard here became dandelion infested, I have been tempted to challenge that claim. But, we were not raising them primarily as salad greens - so the argument would have fallen flat anyway.
The truth is people do eat the things!
I have done so, but I can cite to a number of materials I had much rather have as my salad greens. It was not unusual for people to eat them during the years of the Great Depression of the Hoover-FDR years until WWII came along and zapped the recession. We ate more dry-land salad, or dry land cress as it was called, than dandelion greens because, they to, were plentiful in our area and much tastier as well as being easier to prepare.
I remember one dire situation in which I found myself in relation to this tiny, yellow flower. I was a visitor in the home of a family who had just recently moved to Virginia from Philadelphia. I did not realize it at the time of my visit, but they had just discovered that the dandelion were edible. They were very much “into” the dandelion routine. Being new at the fad, and ad-libbing freely in their enthusiasm, I found. They consumed the entire plant except the root portion. We, as a rule, dispensed with the flowers other than to see what one “tasted like” which usually made the final decision for you. They filled bowls with dandelion greens from their front yard and lathered on dressings of various sorts, to create a tastier treat. I accepted the salad offered and accepted as well, a smattering of sauce over it. I hesitated at one point when I saw a tiny, fat worm in mine busily engaged in getting his share. I folded a leaf over his plump little self and pretended he wasn't there. I survived. The fate of the worm sauce-smeared worm has not bothered me, but I do remember that moment when I was called upon to make a social decision. I felt I could not cause any disruption of the family's joyous celebration of their discovery of a totally new food and a food which was "“free"as well!
Dandelion wine used to be a favorite home-remedy for what ever ailed a person. There were also recipes for stewing pork in a bed of dandelion greens; others ground and plant into a form of coffee drink; some stewed the leaves for a laxative and remedial tea brew.
/ It is said to be a “storehouse of nutrients”. They are an excellent source of Vitamin A, some B and they contain proteins, calcium, iron, sodium, phosphorus and a some Vitamin C and potassium. They are very low in calories. Many people say a bit of dandelion is a good way to ruin scrambled egg, soups, sausage stuffing, fritters and even gelatin treats ....while others praise such ventures into the unknown, or say they do.
There are dozen more othe"“weeds"which can be eaten the same way, but I have avoided the ones which are sometimes said to be "uinsafe" unless skillfully gathered. I avoid them until I learn which types are toxic and which are safe. I've eaten chickweed, wood sorrel,, watercress, lamb's quarters but I've avoided nettles, common plantain, poke weed, and shepherd's purse. In England people have been known to brew a dandelion beer.
I am not searching seriously, I will admit. Dandelions look better on a lawn than on a menu.
A.L.M. May 23, 2003 [c993wds]
