Dandelions are famous for their fluffy white sphere tops, filled with up to 200 individual seeds outfitted with little feathery parachutes that can travel great distances on the air. Kids search for these delicate tufts in the grass, blowing on them for wishes or a moment of delight.
Naha prefers to forage for the bright yellow dandelions and says the whole plant is edible: flower, stem, root and leaves. Naha likes to gather and add the flowers to some of her recipes, since they’re rich in vitamins and antioxidants… She advises to pick from your own yard or a place where you know that no agricultural chemicals, like weedkillers, are sprayed.
NPR’s The Salt includes her recipes here.
Related: Dandelion Greens: An Urban Delicacy. This includes a White Bean Soup with Dandelion Greens and Kale recipe.
Also, from Wonderopolis: Can you eat dandelions?Watch The Private Life of Plants: Dandelions next. Plus:
• The Cook’s Atelier: Farm to table in Burgundy, France
• There’s no such thing as vegetables
• Coconut Nose to Tail
• How are sunflower seeds harvested?
• Story of Flowers, a breathtaking botanical animation
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