Dandelion Salad and Dressing タンポポサラダ [Recipes Spring 春レシピ]
日本語のレシピは ビーガン、ベジタリアン情報満載の Hachidory から ご覧下さい。
You may not be so familiar with the wild plants and not know the names of many of them.
But I guess many of you know this.
Dandelion.
Its bright yellow color and the way it blooms on the ground always brighten our hearts.
What is good about dandelion is not only it pleases our eyes and hearts, it can be a free healthy food too !
Like the other types of green leafy vegetables, the leaves of the dandelion is rich in vitamins and minerals and the flowers have nectar.
The root has medicinal effects such as reducing inflammation, lowering blood pressure.
It is also considered effective to increase the milk production for the mothers with newborn babies.
When it is roasted, it can even turn to a substitute for coffee.
I am going to share a simple salad and dressing recipes using dandelion’s leaves and flowers with you today.
So try them if you have dandelions around your place.
In some parts the flowers may already have finished, but you can still make and enjoy this salad with leaves only.
There are two things you need to be careful when you pick up the dandelions in Japan.
The pesticides may be used for the ones found on the roadsides. Therefore avoid picking up from the roadsides especially if you live in the busy town.
We usually can’t tell the difference from the glance, but there are non-native species and native species.
Nowadays the non-native is dominant and the native one is scares. This means the dandelions you are seeing are most likely non-native ones.
If you encounter the native one by chance, try not to pick it up.
Non-native dandelion.
You can see the lower parts of the bract are bending backwards.
Native dandelion.
You can see the bract is tight with no bending backwards parts.
