The dandelion (also known by its German name Pusteblume or its scientific name Taraxacum officinale) is a versatile plant that is found throughout the world. Dandelion is often considered a weed, although dandelion has a fascinating history and a variety of uses. Dandelion is a perennial plant with a deep taproot and a rosette of toothed leaves. The dandelion's toothed leaves sprout directly from the base of the root and are oblong in shape with a dark green color. In spring and summer, dandelion's yellow flowers develop on a long stalk. The dandelion's flowers then develop into the characteristic 'dandelion' with its feathery seed heads. One of the most remarkable properties of dandelion is its particularly diverse culinary uses. The leaves of the dandelion are edible and are described as having a slightly bitter taste.
Use of dandelion:
They can be used in salads. Dried dandelions can be used to make tea, as a spice in the kitchen, in baking or as an ingredient in vinegar and oil. To make dandelion tea, pour 1-2 teaspoons of dried dandelion into about 150 ml of water. The dandelion tea is then brought to the boil and left to steep, covered, for 5-10 minutes. The dandelion is then strained and the dandelion tea is sweetened to taste. To use as a spice, the dried dandelion is finely ground using a mortar, for example. The dandelion spice can then be used to season salads, soups, sauces or other savory dishes. Dried dandelion flowers are particularly suitable as decoration for salads, soups or baked goods. To make a flavored vinegar or oil, put the dried dandelion in a bottle with the vinegar or oil and let it steep for 1-2 weeks. The mixture can then be enjoyed with some bread or used in cooking. Ingredients: Dandelion
Storage: Dandelions should be stored dry and ideally airtight.
