EVERYTHING DANDELION

COOKBOOK

By
George F. Felfoldi
© 2023, George F. Felfoldi
EVERYTHING DANDELION
COOKBOOK
 © 2023, George Felfoldi

Please feel free to distribute this e-Book,

As long as all the information is intact,
And is unchanged.

ALL OTHER COPYRIGHTS

BELONG TO THEIR RESPECTABLE
OWNERS.
TABLE OF CONTENTS

Title Page
Copyright Information
Table Of Content
Dedication
Special Thanks
About The Author
Other Books By The Author
The Common Dandelion
Taraxacum
- Description

– Similar Plants
- Classification
Drinking Dandelion Tea
Dandelion Recipes
Photo Gallery
 I would like to dedicate this e-Book
To my late mom and dad and
And also to all my readers
And friends.

THIS BOOK IS TO YOU ALL.

I would like to thank all the people,
Companies, Organizations,
Family and friends that made
This e-Book possible.

The Toronto Public Library

Health Canada
Metro News Media
Toronto Star Newspaper
Dr. P.K. Fung, M.D.
InterNet Pictures
 PrintArtist (Front Cover)
Toronto Western Hospital
Dr. Imashi Fernando, MS, RDN, CDCES
Dr. Hubert Kline, MD
Wikipedia Org.
Dr. Katherine Marengo, LDN, RD
Ecosh Life & Health
Getty Images
Dr. Bettyann M. Felfoldi, DBS
TheKitchen.com
Anoffgridlife.com

AND EVERYONE ELSE

THAT I FAILED TO MENTION.
 ABOUT THE AUTHOR

George F. Felfoldi

Dr. George Felfoldi is an Independent

Baptist Minister, An Author, Song writer
And Musician who is a native to
Toronto, Ontario, Canada.
George holds eight doctors degrees in
Various fields and has written several books,
On different subjects such as:
Occult Sciences, Health, Religion, Herbals,
Ships, solar energy, and also Poetry and Lyrics.
George is also married and
Has four grown children.
 OTHER BOOKS BY
THE AUTHOR
2006

Katoomba-Columbia
The Powers of Garlic
Speaking to God Through Prayers
Ginger the Herb and Root Guide
The Complete Book On Angels
Chamomile The Healing Herb
The Healing Powers of Aloe Vera
The Healing Powers of Cranberry
The Healing Powers Of Seaweed And Algae
The Spiritual Key To Healing
The Healing Powers of Pomegranate

2007

The Healing Powers Of Blueberries

AMD – Age-Related Macular Degeneration
A Modern Look At Solar Power
The Healing Powers of Oregano
The Healing Powers of Coconuts
The Book of Spells :White Magic Vs. Black Magic
The Healing Powers of Cherries
Experimenting With the G-Spot
Sex Magic
The Images of God
The Healing Powers of Thistles
The Felfoldi’s :Medical Herbal Encyclopedia
The Complete Book on Herbal Magick
The Herbs And the Animals of the Bible
The Road To Better Health

The Gnomes In Mythology

The Magic of Having Great Sex
The Healing Powers of Strawberries
The Backyard Terror :Squirrels
Changing The Way We Look At Wolves
Cooking With Eggs Cookbook
The Healing Powers Of Watermelons

2008

The Healing Powers of Mangos

The Complete Book On Angels (Second Edition)
The State of Man (In Relationship To The Bible)
The Healing Powers of Tomatoes
The Schooner, Bluenose II
The Healing Powers of Mushrooms
A Modern Look At Parapsychology

Angel Light Bible Studies (A complete 22 lesson course)

Peach Popourri (A book on Peaches)
Hypnosis For Self Betterment And Healing
The Down To Earth Cookbook
The Science of Faith and Other God’s Sciences
World Wide Ghosts & Hauntings
The Modern Look At Poetry

2009

The Science of Mind Transformation

A New Look at Scheurmann’s Disease
Loch Ness Mystery
In Search of Mysterious Primates
The Healing Powers of Pineapples
The Healing Powers of Limes
The Scottish-Hungarian Cookbook

Cooking With Friends Cookbook

Spirit Orbs Photography
The Secret of Healthy Living
The Healing Powers of Mr. Garlic
The Complete Book On Herbal Magick (2 nd. Edition)
Spellcasting :White & Black Magic
The Healing Powers of Kiwi Fruit
A World Of Food Cookbook
A Psychic Connection To 2012
Paranormal Phenomenon :Levitation
Aliens Are Among Us
2010

The Devil And His Demons :Activities, Facts & Evidence

2012

Bed Bugs In The Woodwork

The Cockroach Invasion
The Basics of the Chinese Zodiac
Focusing the Mind, The Inner Universe
The Healing Properties of Honey

2014

The Toe Nail Fungus Book

The Healing Powers of Peppermint
The Healing Powers of Dandelion
The Healing Powers of Cloves
2015

The New Age Cookbook

From My Table Cookbook
Tranquility Of Mind :Modern Lyrics And Poetry

2017

Kimberley's Famous Recipes

2018

Don't Stop Cooking

Hamsters Simplifies
My Scottish Fold Long Haired Cat
Good Foods Made Easy
The Healing Powers Of Black Peppermint
The Healing Powers Of Coffee
The Healing Powers Of Turmeric
The Healing Powers Of Water
Bedbugs Simplifies

2019

Farmer's Wife Olde And New Tyme Recipes

2021

Everyday Cooking
Cherries, A Superfood
Healing Properties Of Bananas
Healing Properties Of Corn
Healing Properties Of Garlic
Healing Properties Of Paprika
Pears, A Superfood
Plums, A Superfood
Healing Properties Of Cranberries, 53p
Healing Properties Of Ginger
Cooking Through A Pandemic

2022

Cleaning And Kitchen Tips

From Hungarian And Scottish Kitchens
Blue Mountain Cookbook
Yes You Can Cook
Health Benefits Of Ginger

2023

Creative Home Cooking Vol. 1

Nessie Of Loch Ness
The Powers Of Lemons
The Powers Of Apples
Healing Properties Of Thistles
Health Benefits Of Dandelion
Healing Properties Of Pumpkins
Everything Pumpkin Cookbook
Everything Dandelion Cookbook
THE COMMON DANDELION

This is the “Common Dandelion” that

we all know, love and hate.
Dandelions are the flowers that everyone, from children to
adults, can identify with. Their little yellow buds have been
around for centuries, sometimes they are annoying,
sometimes they are fun, and sometimes they are eaten for
dinner.

The most common variety of dandelion is known as the

“Taraxacum officinale”, while the word dandelion id derived
from the French “dent-de-lion” which means the “Lion's
Tooth”. There is another variety of taraxacum
erythospermum that is distinquishable only by the red color.
They can grow anywhere under any conditions. Dandelions
have been loved by many people world wide for ages, and the
plant is being used for everything from cooking to medicine
and even in magic.

Though the yellow heads are flowers to us, they are actually a
member of the daisy family, botomists consider the dandelion
to be a herb, the entire body of the plant from bloom to stem
is edible. They actually have more nutrients and they are
better for you than any other for of vegetable that is found
in your garden.

The dandelions have been cherished for its tremendous

healing properties since ancient times. It is a symbol of the
true perseverance of nature. Although this plant has a high
value, it can also be quite troublesome for some farmers and
home gardeners.

Dandelions.
 TARAXACUM

The “Taraxacum” is a large genus of flowering plants that are

in the family Asteraceae, that consists of species that are
commonly known world wide as “Dandelion”. The scientific
and hobby study of the genus is known as “Taraxacology”. The
genus is a native to Euraisa and North America, but the two
most commonplace species that are worldwide are the, T.
Officinal which is the common dandelion and the T.
Erythrospermum, which is the red seeded dandelion, these
plants were introduced from Europe into North America,
where they now propagate as wildflowers. Both of these
plants are edible entirely. The common name dandelion (DAN-
de-ly-en; from the French dent-de-lion “lion's tooth”) is also
given to specific members of the genus.

Like other members of the family Asteraceae, these plants

have very small flowers collected tofether into a composite
flower head. Each single flower in a head is called a, “Floret”.
In part due to their abundance, along with being a generalist
species, dandelions are one of the most vital early spring
nectar sources for a wide range of pollinators.

Many Taraxacum species produce seeds asexually by

apomixis, that is were seeds are produced without pollination,
resulting in offsprings that are genetically identical to the
parent plant.
Seed head (Blowballs).
The dandelion has gone to seed, all it needs as a hugh gust of
wind for it to self pollinate.

In general, the leaves are 50 to 250 mm or 2 to 10 inches or

longer, simple, lobed-to-pinnatisect, and form a basal rosette
above the central taproot. The flower heads are yellow or
orange coloured, and are open in the daytime but are closed
at night. The heads are borne singly on a hollow stem (scape)
that is usually leafless and rises 10 to 100 mm or 3/8 to 3 7/8
inches, or even more above the leaves. Stems and leaves
exude a white, milky latex when it is broken. A rosette may
produce several flowering stems at the same time. The flower
head are 20 to 50 mm or 3/4 to 2 inch in diameter and consist
entirely of ray florets. The flower heads mature into spherical
seed heads cometimes they are called blowballs or clocks, in
both British and American english, containing many single
seeded fruits that are called achenes. Each achene is attached
to a pappus of fine hair like material which enables wind
aided disperal over long distances.

The flower head is surrounded by bracts, sometimes they are

called sepals, in two series. The inner bracts are erect until the
seeds mature, then flex downward to allow the seeds to
disperse. The outer bracts are often reflexed downward, but
they remain appressed in plants of the sections Palustria and
Spectabilia. Between the pappus and the achene is a stalk
called a beak, which elongates as the fruit matures. The beak
breaks off from the achene quite easily, separating the seed
from the parachute.

DESCRIPTION

The species of Taraxacum are tap rooted, perennial,

herbaceous plants, which are native to temperate areas of the
Northern Hemisphere. The genus contains many different
species, that are usually or in the case of tripoids, obligately
reproduce by apomixis, resulting in many local populations
and endemism.

In the British Isles alone, 234 microspecies (example,

morphologically distinct clonal populations), are recognized in
nine loosely defined sections, which 40 are, “probably
endemic”. A number of species of Taraxacum are seed
dispered ruderals that rapidly colonize disturbed soil,
especially the common dandelion, (T. Officinale), that has
been introduced over much of the temperate world. After the
flowering has finished, the dandelion flower head dries out for
a day or two. The dried petals and stamens drop off, the
bracts reflex or curve backwards, and the parachute balls
open into a full sphere. When the development is complete,
the mature seeds are attached to a white, fluffy “parachutes”
that easily detach from the seadhead and glide by wind,
dispersing into the air.

The Seed Head (parachutes).

The seeds are able to cover a large distance when they are
dispered through the air due to the unique morphology of the
pappus that works to create a unique kind of vortex ring that
stays attached to the seed rather than being sent
downstream. In addition to the creation of this vortex ring,
the pappus can adjust its morphology depending on the
moisture that is in the air. This allows the plume of seeds to
close up and reduce the chance to separate from the stem,
waiting for optimal conditions that will maximize dispersal
and germination.

SIMILAR PLANTS

There are many similar plants in the family Asteraceae that

has yellow flowers that are sometimes known as false
dandelion. Dandelion flowers are very similar to those of cat's
ears (Hypochaeris). Both of these plants carry similar flowers,
which form into windborne seeds.

However, dandelion flowers are borne singly on unbranched,

hairless and leafless, hollow stems, while the cat's ear
flowering stems are branched, solid, and carry bracts. Both of
these plants have a basal rosette of leaves and a central
taproot. However, the leaves of dandelions are smooth or
glabrous, whereas those of the cat's ears are coarsely hairy.

Early flowering dandelions may be distinguished from

coltsfoot (Tussilago farfara) by their basal rosette of leaves,
their lack of disc florets, and the absence of scales on the
flowering stems.

OTHER PLANTS with superficially similar flowers including the

hawkweed (Hieracium) and also the hawksbeards (Crepis).
These two plants are readily distinguished by branched
flowering stems, that are usually hairy and bear leaves.

CLASSIFICATION

The genus is taxonomically complex due to the presence of

apomixis: ant morphologically distinct clonal population
would deserve its own microspecies. Phylogenic approaches
are also complicated by the accelerated mutation in apomixis
lines and repeated ancient hybridization events in the genus.

As of 1970, the group is divided into about 34 macrospecies or

sections, and about 2,000 microspecies. However, some
botanists take a much narrower view and only accept a total
of about 60 macrospecies.

But by 2015, the number has been revised to include 60

sections and about 2,800 microspecies. 30 of these sections
are known to reproduce sexually.

About 235 apomictic and polyploids microspecies have been

recorded in Great Britain and also in Ireland alone.
 TARAXACUM

Temporal range: Miocene - recent

A dandelion flower hear composed of
numerous small florets (top). The
seedhead is shown below.
Scientific classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Asterales
Order: Asterales
Family: Asteraceae
Subfamily: Cichorioideae
Tribe: Cichorieae
Subtribe: Crepidinae
Genus: Taraxacum
F.H. Wigg.
 Type species
Taraxacum officinale

These are individual pollen grains

of the dandelion (Taraxacum officinale)
 This is a segment of pappus
fiber showing barbs

The pappus of a dandelion seed,

that aids in wind driven dispersal.
 A field with flowering dandelions.

DIFFERENT KINDS AND SPECIES

. Taraxacum albidum – the white flowered Japenese

dandelion, a hybrid between T. Coreanum and T. Japonicum

. Taraxacum aphrogenes – the Paphos dandelions

. Taraxacum arcticum
. Taraxacum balticum

. Taraxacum brachyceras

. Taraxacum brevicorniculatum – frequently misidentified as T.

Kok-saghyz and a poor rubber producer

. Taraxacum californicum – the Californis dandelion, an

endangered species

. Taraxacum centrasiaticum – the Xinjiang dandelion

. Taraxacum ceratophorum – the horned dandelion, which is

considered by some sources to be a North American
subspecies of T. Officinale (T. Officinale subsp. Ceratophorum)

. Taraxacum coreanum
. Taraxacum desertorum

. Taraxacum erythrospermum – the red seeded dandelion,

often considered a variety of T. Laevigatum (i.e., T.
Laevigatum var. Erythrospermum)

. Taraxacum farinosum – The Turkish dandelion

. Taraxacum holmboei – the Troodos dandelion

. Taraxacum hybernum

. Taraxacum japonicum – the Japanese dandelion, no ring of

smallish, downward turned leaves that is under the flower
head

. Taraxacum kok-saghyz – Kazakh dandelion, that produces

rubber
.Taraxacum laevigatum – the rock dandelion, achenes reddish
brown and leaves deeply cut throughout the length, inner
bracts' tips are hooded

. Taraxacum lissocarpum

. Taraxacum minimum

. Taraxacum mirabile

. Taraxacum officinale (syn. T. Officinale subsp. Vulgare), the

common dandelion found in many forms

. Taraxacum pankhurstianum – the St. Kilda dandelion

. Taraxacum platycarpum – the Korean dandelion

. Taraxacum pseudoroseum
. Taraxacum suecicum

Taraxacum albidum

Taraxacum californicum
Taraxacum japonicum

Taraxacum laevigatum
Taraxacum officinale
DIFFERENT CULTIVARS

. “Ameliore a Coeur Plein” yields an abundant crop without

taking up very much ground, and it tends to blanch itself
natually due to its clumping growth habit.

. “Broad leaved” - The leaves of this plant are thick and tender
and easily blanched. In rich soils, these plants can be up to 60
cm or 2 inches wide. Plants do not go to seed as quickly as the
French types.

. “Vert de Montmagny” which is a large leaved plant, vigorous

grower, which matures early.
 DRINKING DANDELION TEA
Drinking dandelion tea with some honey.

DRINKING DANDELION TEA

Drinking some dandelion tea will strengthen your health. For

example, dandelion roots and the stems help to fight
diabetes. It is because they stimulate the pancreas to produce
insulin, that which in turn stabilizes the blood sugar levels.

If you have any digestive problems or that you need to get rid
of some toxins, the dandelion tea may be exactly what you
need, what your family doctor prescribes as a herbal remedy.
The live produces bile in the digestive system and also filters
the blood from chemicals and other impurities. Vitamins and
minerals that are found in this plant helps to cleans and
maintain liver health.
AN ALTERNATIVE HOT BEVERAGE

Dandelion tea may help to reduce inflammation in the body.

Scientists suggested that all parts of the dandelion plant
contain many natural anti-inflammatory and antioxidant
compounds.

Many doctors believe that inflammation plays a role in many

kinds of disease.

Although they have found NO PROVEN link between drinking

dandelion tea and a reduction in inflammatory related
diseases, but they have found that it is possible that the
compounds in this plant could promote better overall health
by reducing inflammation in the body.
DANDELION RECIPES

Dandelion Field Good For Picking.

 DANDELION PUMPKIN PESTO

MAKES: 1 cup
PREHEAT OVEN: 350 degrees F.
COOKING TIME: 5 minutes

INGREDIENTS:

3/4 cup unsalted hulled (green) pumpkin seeds

3 garlic cloves, minced

1/4 cup Parmesan cheese, freshly grated

1 bunch dandelion greens (about 2 cups, loosely packed)

1 tbsp lemon juice

1/2 cup extra-virgin oil

1/2 tsp salt

Black pepper (to taste)

METHOD:

Preheat your oven to 350 degrees F.

Pour the pumpkin seeds unto a shallow rimmed baking sheet
and roast until just fragrant, about 5 minutes.

Remove from the oven and allow the seeds to cool.

Pulse the garlic and pumpkin seeds together in the bowl of a

food processor until it is very finely chopped.

Add the Parmesan cheese, dandelion greens, and lemon juice

and process continously until it is well combined.

Stop the processor every now and then to scrape down the
sides of the bowl.

Presto will be very thick and difficult to process after awhile.

If too thick than add 1 tsp of water.

 EVA'S WARM DANDELION SALAD
( By Eva )

PREP. TIME: 30 minutes

MAKES: 2 servings
YIELDS: 2

INGREDIENTS:

4 handful of shredded spring cabbage

2 handful of chopped dandelion leaves

1 sweet potato, peeled, diced

4 new potatoes, diced

1/2 small log of goat cheese

1 red chili, diced

Salt, to taste

Black pepper, to taste

METHOD:

Boil the sweet potato and new potatoes.

When cooked fork them together with butter and a little salt
and black pepper, then add to the salad bowl.

Chop the spring cabbage and steam lightly, along with the
dandelion leaves.
Slice the chili, crumble the goat's cheese and toss together
with the rest of the ingredients in the salad bowl.

NO DRESSING is required, as the goat's cheese melts slightly

and the flavours are truly scrummy.

The sweet potato goes extremely well and will mask any
dandelion leaves that might be slightly bitter.

But bitter is good, as it aids the healthy digestion.

 SAUTEEN DANDELION GREENS
(CICORIA ALLA ROMANA)

INGREDIENTS:

1 bunch dandelion greens, about 1/2 pound

1 tsp olive oil

2 garlic cloves, thinly sliced

Kosher salt

Freshly ground black pepper

Crushed red pepper

METHOD:

Trim the bottom of the dandelion greens and rinse them in

cold water.

Chop the dandelion greens, keeping the more tender leaves

whole, (and separate from the tougher stems). The ratio of
leaves to stems will vary based on how young or old the plant
is, for older plants you might use 3/4 leaves and 1/4 stems.

Mince a few garlic cloves.

Heat a generous amount of olive oil in a large pan over

medium heat until shimmering, about 2 to 3 minutes.

Add about 1/4 cup of minced garlic and saute for 1 minute, or
until golden and fragrant.
Add the chopped dandelion greens, increase the heat to high
and saute for a few minutes, or until wilted but still bright
green.

Season with salt and black pepper, then remove from heat
and serve right away while its hot.

Bunch Of Dandelion Heads.

 ROASTED DANDELION ROOT COFFEE
WITH CHICORY ROOT & CINNAMON
( By Colleen )

PREP. TIME: 10 minutes

BAKING TIME: 10 minutes
TORAL TIME: 20 minutes
MAKES: 1 serving
YIELDS: 1

INGREDIENTS:

Roasted Dandelion Root

1/2 cup dried dandelion root, more or less

Dandelion Root Coffee

2 Tbsp roasted dandelion root

1 tsp roasted chicory, can roast it yourself

1 tsp cinnamon chips

2 cups water

METHOD:

For The Roasted Dandelion Root

Spread out the root pieces in a single layer on a baking sheet

and roast in the oven at 350 degrees F. For about 10 to 20
minutes, stirring halfway through.

The longer you keep the roots in the oven, darker the roast.

For Dandelion Root Coffee

Place all the ingredients in a small pot of water and bring to a
boil.

Boil for 5 to 10 minutes, then strain out the root pieces with a
fine mesh sieve.

Serve the dandelion and chicory root, “Coffee”, in a mug. Add

cream and/or sweetener to taste, (if desired). Enjoy

Picture # 1 (Step 1)
Picture # 2 (Step 2)

Picture # 3 (Step 3)
Slice the dandelion roots into chip like pieces

Picture # 4 (Step 4)

Add then arrange the root pieces onto your dehydrator's

trays.

Allow it to dry for 60 minutes.

 Picture # 5 (Step 5)

Now chop all the dried dandelion root into small pieces
 Picture # 6 (Step 6)
Arrange the root pieces on to an oven sheet.
 Picture # 7 (Step 7)

Roast the dandelion root for 30 minutes in the oven at 200

degrees F.

The roots need to be brown and dried right through.

 Picture # 8 (Step 8)

Allow the dandelion root to cool down then finely grind, and
roast a second time in the oven for 5 minutes at 180 degrees
F.
Store in an air tight container.

HOW TO MAKE A CUP OF

DANDELION ROOT COFFEE

METHOD:

Put 6 tbsp of dandelion coffee grinds in a 500 milliliter of

boiling water and leave to steep for 30 minutes.

Strain into a saucepan and reheat to the desires temperature.

Serve with milk and honey, (if desired).

 PASTA CACIO e PEPE WITH DANDELION
( Note: Ciroria aka Chicory)

PREP. TIME: 10 minutes

COOKING TIME: 20 minutes
TOTAL TIME:
MAKES:
YIELDS:

INGREDIENTS:

1 pound tonnarelli, pici, spaghetti, (spaghetti alla chitarra) or

bucatini pasta

1 bunch dandelions

1 Tbsp extra virgin olive oil

1 to 1 1/2 cups (200g to 250g) grated pecorino cheese, (use
the best quality that you can find, DOP)

1 tsp to 2 Tbsp fresh ground black pepper, (to taste)

Sea salt, or Kosher salt

METHOD:

Prepare The Dandelion

Wash and sort the dandelion leaves and rinse well, but don't
dry the. Chop the leaves into pieces.

Heat about 1/4 cup of water to boiling in a small, lidded pot.

Add the dandelion and cover to steam for a few minutes,
turning the leaves a few times. Make sure that the water does
not completely evaporate, and cook tender leaves for about
6 to 7 minutes, longer for tougher leaves.

Prepare The Pasta

Cook the pasta according to package instructions, except use

less water than normal. It is important to have lots of starch
for this dish.

Make The Cacio e Pepe

Put the extra virgin olive oil and a small amount of the pasta
water into a non stick skillet, or wok, without turning on the
burner. Add the grated cheese and pepper.

Add the pasta using a pasta fork, (do not drain the pasta in a
colander), and begin stirring the pasta with a wooden spoon
(of the heat). IF HEAT is used, you will end up with clumps of
cheese on the pasta.
Continue to add water if necessary until a sauce begins to
form on the pasta.

Add The Dandelions

Now add the pureed dandelions and mix well.

You can add a little at a time to see how much you like. This is
definitely a flexible recipe. If you only use half of the
dandelions, freeze the other half for another time.

Serve it right away. Enjoy.

NOTE: If you can multi-task, you can start to cook the pasta
and then make the dandelion puree.
 A SIMPLE DANDELION SALAD

PREP. TIME: 15 minutes

TOTAL TIME: 15 minutes

INGREDIENTS:

250 gram baby beetroots in mild malt vinegar

130 gram Raven's Oak goat's cheese

2 small discovery apples

1 handful small dandelion leaves, washed (Tataxacum spp.)

1 inch piece ginger

Olive oil

Cracked black pepper

METHOD:

Grate the apples along with the peeled ginger and mix
together.

Next dice the beetroots and goat's cheese and mix with the
apple and ginger.

Finely slice the dandelion leaves lengthways and fold into the
salad mixture along with a few glugs of olive oil.

Season with salt and black pepper.

 DANDELION AND BURDOCK
WILD SODA

INGREDIENTS:

20 grams dried burdock root

20 grams dried dandelion root

800 milliliters of spring water

50 milliliters maple syrup

50 milliliters sauerkraut brine starter

METHOD:

Put the dandelion and burdock in a saucepan, add the water

and let simmer on low heat for 30 minutes.

Take off the heat and allow it to cool, and then strain into a
jug.

You should have around 600 milliliters of liquid.

If you get far less, then top it up with spring water.

Add the maple syrup and sauerkraut brine starter.

Mix well and pour into a plastic bottle with a screw-top lid.

Place in a shady spot and occasionally burp the bottle by

gently unsrewing the lid.

Natural carbonation should start in a few days depending on

the temperature of the room it is stored in.

NOTE: Use a plastic bottle because if you forgot to burp, you

can see hoe pressure is generated by how balloon like the
bottle gets. Once at the requires carbonation level, place in
the refrigerator. These kinds of wild sodas don't last long, SO
DRINK IT IN 7 DAYS.
 DANDELION DRESSING ON
ROASTED CHERRY TOMATOES

HEAT OVEN TO: 180 degrees F.

PREP. TIME: 10 minutes
MAKES: 2 servings
YIELDS: 2
INGREDIENTS:

10 cherry tomatoes

30 young dandelion leaves, roughly chopped

3 tbsp Greek yogurt

3 tbsp lemon juice

3 garlic cloves, crushed

1 tbsp date syrup, (or maple syrup)

S alt, (to taste)

Black pepper, (to taste.

METHOD:

Rub the oil over the tomatoes, place whole on a baking sheet
ans sprinkle with a little salt.

Roast the cherry tomatoes at 180 degrees F. Until the skin are
just splitting.

Allow to cool, then arrange them on a plate.

Wash and roughly chop the dandelion greens, and put in a

bowl, then add the garlic.

Next add the yogurt, lemon juice and date syrup, then mix all
together with a fork, then spoon over the roasted tomatoes.
 DANDELION JELLY

PREP. TIME: 20 minutes

COOKING TIME: 10 minutes
ADDITIONAL TIME: 24 hours
TOTAL TIME: 24 hours 30 minutes
INGREDIENTS:

2 cups cold watermelons

1 cup dandelion flowers

2 cups granulated sugar

2 tbsp (1 packet) fruit pectin

2 tbsp lemon juice

METHOD:

Wash from flower to root very well, and pull off the dead
leaves. Set stems, leaves, and roots to the side for later use.
Make a dandelion infusion as a base for the jelly. To do this,
boil 2 cups of water and place it in a jar.

Pull off the base and try to get all the greens off; the green
adds a bitter flavour to the dandelion.

Add 1 cup of dandelion flowers, place the lid on the jar and
put in the refrigerator for about 24 hours.

Remove the lid and pour the infusion through a fine strainer
or sieve into a large pot.

Place the pot over medium heat and stir in the pectin and
lemon juice.

Bring to a boil for 2 to 3 minutes, stirring frequently.

Stir in the sugar and boil for additional 2 minutes.

Remove from heat and pour carefully into canning jars using a
canning funnel.

Wipe off the rim of the jar and replace the lid.

Process in a water bath canner for 10 minutes to extend the

shelf life of the jelly.

NOTE:

Store the jars in a cool dark area.

 HOMEMADE VEGETABLE DANDELION
SOUP

PREP. TIME: 30 minutes

COOKING TIME: 1 hour 30 minutes
TOTAL TIME: 2 hours
MAKES:
INGREDIENTS:

1/2 onion, chopped

3 large stalks celery, chopped

2 large carrots, chopped

15 dandelion leaves, chopped, (NO hard stems)

1/2 medium zucchini, chopped

1/2 cup fresh green peas

1 tsp olive oil

2 1/2 cup diced tomatoes with juice

2 garlic cloves, crushed

1 tsp dried oregano

1 1/2 tsp dried basil

1/2 tsp fresh ground black pepper

1 tsp salt

2 bay leaf

4 cups vegetable broth

2 cups watermelons

1 cup dried green lentils

METHOD:

In a large pot, saute the vegetables in olive oil until they are
soft, about 10 minutes.

Add the remaining ingredients except the green peas.

Simmer on low heat for 1 hour.

Add the peas, and simmer for 1 hour more.

Remove the bay leaves and discard.

Serve hot with fresh ground pepper, and Parmesan cheese.

 DANDELION FLOWER VINEGAR

MAKES: 1 jar
YIELDS: 1
WHAT YOU NEED:

. Dandelion flower hears

. Cider vinegar

. Jam jar with rubber sealed lid

METHOD:

Fill 1 jam jar full of dandelion flower heads, filled to the brim.

Pour some cider vinegar over the flowers heads that is in the
jam jar, until they are submerged, then capped them and
place the jar in a shady space. Leave them there for 6 weeks.

You can taste the vinegar about 5 days to see what stage the
vinegar matured.
 WILDCRAFTED DANDELION VINEGAR

MAKES: 1 large jam jar

YIELDS: 1
INGREDIENTS:

1 large Mason jar with lid.

As many dandelions, (root and leaves) as will fit into the jar.

Organic cider vinegar

PLEASE NOTE: IT IS ILLEGAL TO DIG UP ROOTS WITHOUT THE

LANDOWNER'S CONCENT.

METHOD:

Thoroughly wash the dandelion leaves, and scrub the

dandelion roots, then chop both into medium size pieces.

Stuff a large Mason jar with as much dandelion as you can

get in or have to hand.

Next simply pour cold cider vinegar until the dandelions are
fully covered with the vinegar.

Shake well, and leave in a cupboard for 6 weeks.

You can leave it longer if you wish, then strain through an

unbleached coffee filter into a clean, sterilized jars.

Serves: Depend on the amount you make.

 TROPICAL DANDELION SMOOTHIE
( BY Crystal Bonnet )
MAKES: 2 glass
YIELDS: 2

INGREDIENTS:
1/2 cup frozen pineapple

1 frozen banana

1 d'anjou pear

1 small handful of dandelion greens

1 cup of almond milk

Shredded coconuts

METHOD

Blend all ingredients except the shredded coconut in the

blender until smooth. Garnish with shredded coconuts
 DANDELION & PUMPKIN SEED PESTO

MAKES: 1 cup
YIELDS: 1
INGREDIENTS:

3 garlic cloves, minced

3/4 cup unsalted hulled (green) pumpkin seeds

1/4 cup freshly grated Parmesan Cheese

1 bunch dandelion greens, (about 2 cups), loosely packed

1 tbsp lemon juice

1/2 cup extra virgin olive oil

1/2 tsp kosher salt

Black pepper, (to taste)

METHOD:

Preheat your oven to 350 degrees F.

Pour the pumpkin seeds onto a shallow rimmed baking sheet

and roast the seeds until just fragrant, about 5 minutes.
Remove from the oven and allow it to cool.

Pulse the garlic and pumpkin seeds together in a bowl of a

food processor until it is very finely chopped.

Add Parmesan cheese, dandelion greens, and lemon juice and

process continuously until combined. Stop the processor
every now and again to scrape down the sides of the bowl.

The pesto will be very thick and difficult to process. It it is too

thick just add a bit of water.
 HUNGARIAN DANDELION PESTO
( By George Felfoldi )

MAKES: 1 large MASON jar full

YIELDS: 1
INGREDIENTS:

2 handfuls of dandelion leaves

1/2 cup olive oil

1/2 tsp Red Hungarian paprika

1 tsp dried parsley

1/3 cup grated Parmesan cheese

2 to 3 cloves of garlic, (to taste)

1/2 tsp salt

1/2 tsp black pepper

1 handful of roasted walnuts

METHOD:

Cut the dandelion leaves in thirds, (manageable size for the

blender), and roughly chop the garlic.

Place all your ingredients in the blender, and blend until

coarsely chopped. Toss in the salt, parsley, paprika, black
pepper, and then the olive oil and blend until well combined.
Add the walnuts and blend until combined.

I like the pesto a bit on the chunkier side but you can always
blend it a bit more if you desire.

Taste the pesto to see what else needs to be added. Do a taste

test. Enjoy
 DANDELION, LEEK & PEAR SALAD

PREP. TIME: 20 minutes

COOKING TIME: 10 minutes
MAKES:
YIELDS:

INGREDIENTS:

2 tsp extra virgin olive oil

1 cup leek, finely sliced

6 cups dandelion leaves, packed

2 ripe pears, finely sliced

1/3 cup walnuts, (or pumpkin seeds), (optional)

1/3 cup raisins, (or currants), (optional)

For the dressing:

1/4 cup freshly squeezed lemon juice

1/4 cup hahini, (cashew or coconut) butter

1/4 cup apple cider vinegar

1 tbsp water

2 tbsp maple syrup, (or liquid honey)

2 tbsp fresh grated ginger

2 tbsp poppyseeds, (optopnal)

Pinch of salt, (optional)

Pinch of black pepper, (optional)

METHOD:

In a pan over medium low heat, saute leeks, about 5 to 10

minutes.

Shred the dandelion leaves through the mandolin attachment

of your food processor, (or finely chop by hand).

Whisk or blend dressing ingredients, (will have to melt the

coco butter in jar if using).

Toss all salad ingredients together with tongs. Enjoy.

 SPRING BREEZE DANDELION GREEN SALAD
WITH WARM BACON DRESSING

PREP. TIME: 15 minutes

COOKING TIME: 5 minutes
MAKES: 4 servings
YIELDS: 4

INGREDIENTS:

1 bunch fresh dandelion greens, (4 cups)

1/2 red onion

1/4 cup fresh goat cheese

1/2 pound bacon

2 tbsp pecan, (or walnuts), diced, (or chopped)

1 tbsp butter

3 tbsp apple cider vinegar

1 tsp brown sugar

1 tsp seeded German mustard

Pinch of salt

Pinch of Black pepper

METHOD:

Clean and chop the dandelion greens and thinly slice the
onions.

Melt the butter in a pan and quickly toast the pecans, (if
using), over medium heat by cooking 2 to 3 minutes until
browned.
Cook the bacon over medium heat until crisp, about 4 to 5
minutes per side.

Set aside and drain all but 3 tbsp of grease out of the pan.

Add vinegar, sugar, mustard, and salt to the skillet and whisk
thoroughly over medium heat until completely combined,
about 1 to 2 minutes.

Toss greens in hot dressing, and then transfer to serving dish.

Top with onions, toasted pecans, goat cheese, and crumbled

bacon.

Serve it warm or hot.

PICTURE GALLERY
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