Eat Your Weeds: Dandelions

Eat Your Weeds

We’ve had a lot of rain in Southern California and that means lots of WEEDS. But as Ralph Waldo Emerson is quoted as saying, ““What is a weed? A plant whose virtues have never been discovered.”

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Yesterday I was “weeding” our garden and I was amazed at just how many dandelions we had. Since we don’t use chemical pesticides or fertilizers in our garden I decided to make them into a salad. Dandelion greens are regularly sold in gourmet food stores and farmer’s market for about $6-a-bunch, but you can get them for free with just a little work on your part.

In the picture above I did my standard daily salad of greens, brazil nuts, goji berries, hemp seeds, avocado, olive oil, lemon juice and sea salt, but I substituted my usual kale for dandelion leaves.

If you like bitter greens, such as radicchio or rocket, then you will love dandelions. If you are like me and you don’t care for bitter, then be sure to pick the young, soft dandelions that have a baby greens-like texture. They are not as bitter as older leaves.

However, one thing to remember is that bitterness in plants usually means that they have a detoxifying benefit. The entire dandelion plant is edible. Eat the leaves as you would any other green and dry the roots for a detoxing herbal infusion when added to hot water.

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Here is an article with other “weeds” that you can eat. I personally love purslane and I am looking forward to when they come into season closer to summer! Mallow is another one that is easy to find in SoCal. Enjoy!







Keep Your Poinsettias Alive

I was gifted a poinsettia this Christmas, and I’m going to try and keep it alive for next year. I don’t really have the right light exposure indoors for this process, but maybe you do! Here is how you keep your poinsettias alive for next year!