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Wild herbs in the kitchen: the bitter dandelion
With spring, the dandelion not only comes on the meadows, but also in the kitchen. The plant with the sun-yellow flowers is ideal as a culinary herb. The delicate leaves have a tart, nutty taste and can be blanched and used as vegetables.
In the salad they can be combined very well with other wild herbs, leafy salads and cherry tomatoes. A dressing made from walnut oil and red wine vinegar goes well with this. A dandelion pesto is a very special treat and not difficult to prepare: a bunch of leaves, garlic, olive oil, lemon juice, almonds and parmesan are pureed and seasoned with salt and pepper.
Sometimes the bitter taste can be too dominant. Then you put the leaves in cold water for one to two hours before preparation. It is even easier to soften the tart note with other ingredients. Potatoes and apples are very suitable for this. A dash of cream or a little sour cream in the dressing works wonders in the salad.
Not only the leaves of the dandelion are edible. The flowers are a spring-like decoration for starters and salads. But they can also be processed into a honey-like syrup or jelly. The young buds are a popular caper substitute. Put the dandelion heads with vinegar, tarragon, parsley, garlic and onion rings in a sealed glass and enjoy after eight to ten weeks.
Dandelion is particularly tasty before the first flowering. An alternative is the mild breeding dandelion, which has fleshier leaves and is imported from France, especially in the summer months.
The wild herb convinces with many positive ingredients such as vitamins C and D, but also potassium, calcium and magnesium. The bitter substances stimulate appetite and support digestion. In naturopathy, the leaves and the beet-like root are prepared as tea. Heike Kreutz, respectively