Dandelion Reigns as Queen of the May

Dandelion is a versatile powerhouse of nutrition and flavors

Covid-19 has turned our world inside-out in too many ways to list, and there isn’t any need, we are all well aware of the changes thrust upon our communities. But I’ve noticed one very small, yet very powerful way the virus has been a force for good. Are you ready? Its a doozy. In the city of Buffalo, New York, they aren’t enforcing lawn mowing! Nearly, every lawn and meadow in the city has burst into sunny color this week. The neighborhoods are carpeted with the wild yellow manes of these Dandy Lions, and I couldn’t be more thrilled.

I’m not the only one that’s excited. As I was digging up the good brown soil to plant salvias and summer bulbs, I noticed several sleeping bees, still tucked away for their winter’s rest. My digging in the warm sun brought them round, and they flew directly to the dandelions and rubbed themselves in heaps of delicious pollen. Can you imagine? The first time in decades Buffalo bees can awaken to such a feast! And not just the bees! We’ve been able to harvest dozens and dozens of flowers, and still leave plenty for the pollinators.

Why am I so freaking excited about this weed? Besides it being an ideal food for our bee friends? Because every part of the dandelion plant is edible, medicinal, and tasty. In Chinese medicine the plant is called Pu Gong Ying and is used to clear the liver and eyes of toxicity, treat urinary tract infection, and clear abscesses (it works really well for infected tonsils and for breast infections). Plus, why pay 4 dollars a bunch for dandelion greens at the market, when you can go out to your own (untreated!) lawn and pick these incredible mineral rich leaves. My sweet little Italian great grandmother used to make a dandelion green salad with chopped hardboiled eggs, chickpeas, and a garlicky dressing with cider vinegar and lemon. The greens are great braised, or even as a filling for fresh ravioli. They are rich in calcium, potassium, folate, and vitamins c, k and a. Dandelion greens are a perfect food for a pregnant or new mama.

Dandelion root is also famous as a tonic for the liver and can be taken as a tea or as a tincture. And those glorious manes are edible, too! If you trim away all the green bits, they impart a fragrant floral honey flavor to baked goods, butter, vinegar, or sugar syrup.

Don’t mow these nutritional and culinary powerhouses; harvest them! But be sure to leave some for the bees!

Dandelion Ginger Shortbread at Acupunktrix in Buffalo, New York

Here is my recipe for amazing May Day Dandelion Shortbread:

1 cup butter softened
1/2 cup sugar (I used fine raw sugar)
Pinch of salt
Juice of half a lemon

1 tsp of vanilla

Cream together well.
I then add one half packet of crystallized honey and ginger tea.
Slowly add 1/2 cup of almond flour, then 2 cups white flour (or flour of your choice) .
Add a few handfuls of dandelion petals, with all the green trimmed away. (I also added some chopped soft lavender leaves for some green color).

Add a small handful of chopped crystallized ginger.

Mix well.
Roll out and cut shapes.

Bake at 325 for 20-35 minutes depending on your oven and thickness of the shortbread. .
I made a glaze with confectioners sugar moistened with enough half and half to get drizzly, and added a capful of vanilla and a few drops of plant based yellow food color. I sprinkled the tops with dandelion petals.

These cookies are an absolutely divine treat for any spring celebration. Especially nice with dandelion lemonade, or early grey tea.