The Grapevine: Some Dandy Dandelion Recipes
By Rosalyn Queen on April 02, 2026 from The Grapevine
If you have been able to enjoy the nice days we have had recently, then you have surely noticed the little yellow flowers coming up throughout our yards. These are dandelions and though they are pretty they also can be a staple in our menus.
First, it is time to find a nice large patch of them in a field where dogs do not frequent. Get your basket and a sharp knife and start getting them. Pull them from the roots including the leaves and blossoms. Once you have gathered them separate them with the roots, leaves, and blossoms in separate bowls.
Let’s work on the leaves first. I hope you were able to gather tender young leaves. Dandelions can be taken by the leaves. Wash them and place them in boiling water, and when they become tender, drain them and now they are ready to prepare to eat. I like to fry them in olive oil with garlic and a few hot peppers. They are also good to use for making a minestra. It is good to season them with pork such as bacon or sausage.
Next we are going to prepare the blossoms. Wash them thoroughly and dry them with paper towels. Make sure there is no green on them, just the blossom. Use flour to dust them after you have dipped them in a beaten egg. Now they are ready to fry. Remove from the skillet when they are golden. These are great as Hors d'oeuvres. They have an oyster taste.
The next thing we are going to do is make wine from the blossoms. We will need a quart of well rinsed blossoms, one gallon of boiling water, eight cups white sugar, one orange sliced, one slice lemon, and one package of wine yeast. Place dandelions in boiling water for four minutes. Remove blossoms from water and let water cool. Stir in other ingredients and ferment for 10 to 14 days. Strain wine several times and bottle in four quarts. Let it settle for a week before enjoying.
Now the last item I have for you is the roots. Wash and clean as though you were cleaning carrots. Put on pan and roast in oven at 350 degrees for 15 minutes. Chop roots in pieces the size of a pencil eraser. When making tea use one half teaspoon of roots in hot water and steep for at least 10 minutes, drain roots and add honey to taste. This is known drainbe, a great medicinal drink. It can also be poured over ice for an iced drink.
I encourage you to try at least one of the above recipes. The dandelion will return by the time you have completed one of the recipes.
Hope your Easter is happy and holy. Take care. Stay healthy and until next week, “Now You Have Heard It Through The Grapevine.”
