Common Dandelion (Taraxacum officinale)
Common Dandelion is certainly one of the most well-known weeds in this area. This perennial weed was introduced to Canada hundreds of years ago by French colonists, and has since proliferated throughout the country. Although found most often on disturbed and cultivated lands, it is quite hardy and can thrive in a variety of environments. Many people eat young dandelions raw or cooked as wild greens, as older leaves tend to be bitter in flavour. Dandelions are more nutritious and rich in vitamins A and C than most vegetables growing in gardens. When dried, roasted, and ground dandelions can be consumed as a coffee substitute.
Did you know? These weeds are often the first source of pollen for our pollinators!
Before foraging for the required ingredients, we recommend taking a look at our Sustainable Foraging Guide!
Culture Connection
Nehiyawewin: ᒥᔪᐢᑲᒣᐊᐧᐢᑯᐢ miyoskamêwaskos
Although dandelions are a weed in this region, they are often regarded as a plant with numerous benefits. Many believe that dandelions spread into Canada by mistake, but they were in fact cultivated intentionally throughout Canada by European colonists.
Like the common plantain, many Indigenous groups saw the benefits of dandelions and incorporated them into their diets and medicines. Young dandelion leaves were commonly harvested as food by the Haudenosaunee (Iroquois) and the Anishnaabe (Ojibway). The Haudenosaunee (Iroquois) used dandelions for many different medicines. They used the roots, flowers, and whole plant for back pain, anemia, liver spots, and sores. The Nehiyawak (Cree) used an infusion of the roots as a famine food.
Ingredients:
Dandelion flowers
Vegetable oil (choose one that is heat stable with a high smoke point). Canola, avocado, and grapeseed work well.
Flour
Eggs
Salt
Aioli or other sauce for dipping
Method:
Cut the stems off of the dandelion flowers. You can also remove the bracts (the green petal-like protrusions on the base of the flower) to lessen the bitterness. Make sure not to cut too close to the flower as it may come apart,
Batter the flowers by dipping them into egg followed by flour, or make a seasoned batter of your choice. Note that the batter should be quite thin to retain the shape of the flowers.
Bring enough vegetable oil to cover the flowers up to medium heat in a skillet.
Add the breaded flowers to the skillet and fry for around 45 seconds or until golden brown
Flip and fry for another 45 seconds
Place the flowers on a paper towel-covered plate to absorb any excess oil
Sprinkle salt on top and serve with aioli