Thedandelion, also saiddandelionor wild chicory, is a spontaneous herbaceous plant of the family ofComposite.It grows throughout Italy and can be collected with some ease in uncultivated land or along the edges of country paths.
How to recognize dandelions?
It is easily recognized by its intense yellow flower heads that close when the sun goes down and reopen with the first light of dawn (this is why thedandelionit is also known by the name offields sunflower). After the inflorescence thedandelion "Fruits" by presenting a silver-white feathery globe, equipped with numerous achenes, it is precisely for this "flower"(what a flower!) that thedandelionis known by the name ofshower head.
Dandelion - Property
Extracts ofdandelionthey are very common, used as natural remedies against dermatosis, constipation, hemorrhoids, flatulence, gout, cellulite, water retention, edema, indigestion, mild hyperglycemia, gallstones, high cholesterol…. On the market there is no shortage of herbal preparations that are placed as a natural remedy or prepared for prevention.
Dandelion - Recipes
- Detox herbal tea, a recipe for preparing a herbal tea based on dandelion.
- Dandelion jam, the recipe for making jam with flowers of dandelion.
- Dandelion recipes: how to cook dandelion. The guide to preparing dishes based on dandelion like the very tasty meatballs with dandelion and potatoes.
Betweenrecipesto use thewild chicoryin the kitchen, we point out another typical of northern Italy where the dandelion buds are appreciated in oil, vinegar or salted. Thedandelion, with proper preparation, it can be used to replace icapers.
How to prepare dandelion in oil, vinegar or salt? Following the salt treatment, the dandelion buds can be preserved in oil or salt. The procedure is very simple:
- Collect the closed buds
- Wash the buds by handling them carefully
- Let the buds dry by placing them first in a colander and then spread out on a dry kitchen towel.
- Fill the bottom of a jar with salt, place the dandelion buds in the same jar and cover them with salt. Let it rest for 4 or 5 days.
- After the days have passed, remove the dandelion buds from the salt, rinse them roughly under running water and let them dry.
- Place the buds in an airtight jar and cover it completely with vinegar or oil.
When you are struggling with jams or preserves, remember to respect good hygiene practices to avoid any risk of botulism and other food contamination. In this regard, we refer you to the articles:
–Botulism and homemade preserves
–How to sterilize glass jars