For most of us, dandelions are obnoxious weeds. They’re something to be pulled, yanked and banished from well-manicured lawns.
But consider this: Their leaves are edible, and according to the University of Maryland Medical Center, they’re full of vitamins A, B, C and D as well as minerals such as iron, potassium and zinc. “Dandelion greens top all fruits and vegetables for iron content,” according to Al Shay, instructor in the horticulture department at Oregon State University. You can use them in most in recipes that call for spinach, he said.
Just take care not to eat dandelions from your lawn if you use pesticide. Also, as dandelions get older, their leaves get more bitter, so the youngest leaves have the mildest flavor, Shay said.
Through the ages, dandelions have also been used as herbal remedies. Native Americans used them to treat kidney disease, swelling, skin problems and upset stomach, according to UMMC. The Chinese use them to treat stomach problems, appendicitis and inflammation of the breast or lack of milk flow. Europeans used them as a remedy for fever, boils, eye problems, diabetes and diarrhea, according to UMMC.
And if you haven’t noticed, a fresh crop may have popped up in the neighborhood grocery store aisle. I’ve spotted them beckoning from the misted shelves of the produce sections at Roth’s, Lifesource, New Seasons and Market of Choice stores.
Three Cheese Tortellini with Dandelion Pesto
Serves four
Ingredients
6 ounces dandelion greens, rinsed, chopped and spun dry in a salad spinner
¼ cup pine nuts
½ cup grated Parmesan and Romano cheese
1 tablespoon chopped garlic
1 teaspoon Kosher salt
1 cup extra virgin olive oil
1 package Buitoni three cheese tortellini
Directions
In a food processor, process dandelion greens, pine nuts, grated cheese, chopped garlic and Kosher salt until the greens are finely chopped. Slowly drizzle the olive oil into the food processor while running, stopping to scrape down the sides and process again until the mixture reaches the consistency of pesto.
Place pesto in bowl and refrigerate until ready to use.
Boil tortellini according to package directions and drain pot. Add enough pesto to hot pasta in pot to thoroughly coat pasta and toss. Transfer to serving bowl and serve while hot.
Remaining pesto can be refrigerated for up to a week and used in other dishes.