Dandelions are nutrient-dense, loaded with vitamins and minerals, rich in vegetable protein and easily digestible. Medicinally, dandelions are a very safe and effective general tonic, improving overall health and alleviating a variety of ailments.
Dandelion leaves are quite nutritious, with higher beta-carotene content than carrots, and more iron and calcium than spinach. Also present are vitamins B-1, B-2, B-5, B-6, B-12, C, E, and D, as well as biotin, inositol, potassium, phosphorus, magnesium, and zinc. The roots contain a kind of natural sugar, inulin, which does not stimulate the rapid release of insulin and can help regulate blood sugars.
Dandelions are high in protein and low in fiber, which means they are highly digestible and in fact have a positive effect on the digestive glands and organs (dandelions naturally stimulate the production of hydrochloric acid in the stomach, promoting digestion). Dandelions will regulate the gut, alleviating both diarrhea and constipation.
Be sure to pick dandelion flowers in an area that is free from pesticides, exhaust fumes and animal wastes. Take the flowers home and rinse them to remove any excess pollen. You will need to pluck the yellow flower petals out from the green calyx (the part that holds the petals together).
These cookies freeze well (do not glaze them if you are going to freeze them) and the lemon glaze is optional.
Liberty Market can set you up with some lovely organic eggs, brown and white sugars, vanilla, sea salt, and soda, all organic. you’ll have to pick your own dandelions.
- 1/4 cup butter
- ¼ cup shortening
- ¼ cup plus 2 tablespoons brown sugar
- ¼ cup plus 2 tablespoons white sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon soda
- ¼ teaspoon salt
- ½ cup yellow dandelion petals
- 1 ¼ to 1 ¾ cups flour (less for drop cookies, more for shaped cookies)
Cream together the shortening and sugars, and when light and fluffy, add the vanilla and egg and beat well.
Mix in all the dry ingredients, including the dandelion petals, and drop by spoonfuls or roll into balls about 1/2 inch round and place on an ungreased cookie sheet.
Bake at 375 degrees F for about 7 minutes or until the edges are slightly brown. Cool on a wire rack.
Cookies may be glazed when cooled.
- 2 cups confectioners’ sugar
- 3 to 4 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
Place confectioners’ sugar in a medium bowl or liquid measuring cup and stir in lemon juice and zest. The glaze should be thick, yet somewhat pour-able. Add more sugar or lemon juice as necessary, to achieve desired consistency. Spread on cooled cookies.
To receive email notifications when my new articles post to the Dayton Farm Market Examiner page please use the “Subscribe to Email” link (under the headline, above), or follow me on Twitter to receive notification of all of my articles. If you have questions, comments or suggestions please email me at email@example.com for the timeliest response.