Dandelion -

The Dandelion, one of the most common and familiar of spring flowers, is entitled to much higher place than it at present holds in general estimation here. Perhaps because of excessive familiarity with it as a "weed," and partly also in some sections because it is regarded as of essentially medicinal properties, the average person ignores its manifold virtues and possibilities as a salad plant, alone or with other plants, but John Evelyn placed it among his famous seventy-three salad herbs and European gardeners and cooks have made it fashionable on the other side of the Atlantic. In this country also it is now extensively cultivated by Eastern market gardeners, being raised in hothouses between seasons.

The leaves when "blanched" by covering with earth, or potted and grown, from strong roots, in a warm dark cellar, are white, crisp and delicious. The young leaves resemble Endive. Even the ordinary green leaves lose much of their bitterness if washed and macerated in several waters and they make excellent spring "greens," especially if stewed with an equal quantity of sorrel leaves.

"Dandelion coffee" and "Dandelion chocolate" are made from the root, roasted and ground. The "coffee" is a mixture of ordinary coffee and powder, or extract, of dandelidon root. The "chocolate" contains one-fifth chocolate and four-fifths roots.

Arround Dandelion in The Grocer's Encyclopedia

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