How To, and Why You Should, Forage for Dandelions

Foraging is an ancient concept, and indeed is what humanity has based its civilization on for thousands of years. However, modern man abandoned it almost entirely in favor of agriculture. While traveling, or if you quickly need food, foraging can come into handy. Most people don't realize that edible stuff grows almost everywhere, making foraging extremely easy.

There are a few common plants in particular that are both edible and very easy to identify.

I've already written about Acorns and their uses, of course. Today, I'll be discussing the culinary uses of possibly one of the most easily noticed plants - the dandelion!

Dandelions are generally regarded as a worthless weed, but this is about as far from the truth as you can get. They're not only completely edible but are perhaps one of the greatest famine foods. They contain more vitamins and minerals than just about any other vegetable, and grow about anywhere. The entire plant can be eaten. The leaves can be added to a salad, the roots can be eaten normally or roasted to make a coffee substitute, and the flowers can be used to make tea or wine. Dandelion greens, however, tend to be a bit bitter, so either harvest them early, or blanch them in a bit of boiling water. Just remember that boiling greens tends to both reduce their size and leech out valuable nutrients, so don't overboil the dandelions.

Dandelions are sometimes viewed as being harmful to your garden, but this is not true at all! They're very efficient when it comes to nutrients, and as long as there are not too plentiful they won't do anything bad to your other plants at all.

Dandelions also have medicinal value. They are an antioxidant and can be used as a dieuretic.

Catsear, or False Dandelion, looks a lot like Dandelion except with a non-hollow stem. They're also just as edible, though, so the difference is more or less moot.

Happy foraging!