Love them, or hate them, dandelions are here to stay.
- Dandelion - National Center for Complementary and Integrative Health > National Institutes of Health > U.S. Department of Health and Human Services. We know very little about dandelion’s effect on human health. Very little research exists on this herb. There’s no compelling scientific evidence supporting the use of dandelion for any health condition. Preliminary laboratory studies have evaluated dandelion extracts for anti-inflammatory, antioxidant, and antiviral properties. The use of dandelion in the amounts commonly found in food is considered likely safe. Less is known about the safety of taking dandelion in larger amounts.
- Dandelion Taraxacum officinale F. H. Wigg. Weed Science Cornell CALS College of Agriculture and Life Sciences.
- Taraxacum at Wikipedia, The Free Encyclopedia . The genus is native to Eurasia but the two most commonplace species worldwide, T. officinale (the common dandelion) and T. erythrospermum (the red-seeded dandelion), were introduced from Europe into North America, where they are non-native. Dandelions thrive in temperate regions and can be found in yards, gardens, sides of roads, among crops, and in many other habitats. Both species are edible in their entirety[a] and have a long history of consumption. The common name dandelion (/ˈdændəlaɪ.ən/ DAN-də-ly-ən; from French dent-de-lion 'lion's tooth', referring to the jagged leaves) is also given to specific members of the genus.
How to Make 1910s Dandelion SoupEver heard of Dandelion Soup? This version of the recipe is more than 100 years old, though the dish’s roots stretch back much further. Frugal yet nourishing, Dandelion Soup was a staple in many households, particularly during times of scarcity, because dandelion greens were often readily available. *** Dandelion Soup Recipe (1917) -One cupful dandelion pulp -1 tablespoonful butter -1 tablespoonful flour -1 cupful milk -Salt and pepper -Yolk of a hard-boiled egg 1. Make a white sauce of the milk, flour and butter, and add to it the dandelion pulp. 2. Just before serving the soup add the yolk of egg which has been pressed through a sieve. *** Our tips? -To make a white sauce like the recipe calls for, whisk the flour into the butter until slightly browned, then add the milk and whisk until thickened. -To get 1 cup of dandelion pulp, boil about 4 quarts of fresh dandelion greens for several minutes until wilted, then blend. (Make sure the dandelion greens are washed and harvested from an area free of pesticides, etc.) -Similar recipes suggested add-ins like toasted bread cubes, meats, or vegetables, or just adding more complex flavors with garlic or onion. *** See this 1917 newspaper recipe on our site: https://www.newspapers.com/article/the-fort-wayne-sentinel-dandelion-soup/146542530/
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Ever heard of Dandelion Soup? This version of the recipe is more than 100 years old, though the dish’s roots stretch back much further. Frugal yet nourishing, Dandelion Soup was a staple in many households, particularly during times of scarcity, because dandelion greens were often readily available. *** Dandelion Soup Recipe (1917) -One cupful dandelion pulp -1 tablespoonful butter -1 tablespoonful flour -1 cupful milk -Salt and pepper -Yolk of a hard-boiled egg 1. Make a white sauce of the milk, flour and butter, and add to it the dandelion pulp. 2. Just before serving the soup add the yolk of egg which has been pressed through a sieve. *** Our tips? -To make a white sauce like the recipe calls for, whisk the flour into the butter until slightly browned, then add the milk and whisk until thickened. -To get 1 cup of dandelion pulp, boil about 4 quarts of fresh dandelion greens for several minutes until wilted, then blend. (Make sure the dandelion greens are washed and harvested from an area free of pesticides, etc.) -Similar recipes suggested add-ins like toasted bread cubes, meats, or vegetables, or just adding more complex flavors with garlic or onion. *** See this 1917 newspaper recipe on our site:
Dandelion Soup (1917) The Fort Wayne News And Sentinel, Fort Wayne, Indiana, Wednesday, April 25, 1917, Page 6.
[Also see below it was one of several dandelion recipes! in the local Fort Wayne News and Sentinel]
1917 - Newest Ways of Serving Dandelions - NY State College of Agriculture, Cornell University
Article from Apr 25, 1917 The Fort Wayne News And Sentinel (Fort Wayne, Indiana) 1917, Dandelion recipes1917 - Newest Ways of Serving Dandelions - NY State College of Agriculture, Cornell University The Fort Wayne News And Sentinel, Fort Wayne, Indiana, Wednesday, April 25, 1917, Page 6.
Newest Ways of Serving Dandelions
BY LUCILE BREWER AND HELEN CANON.
(New York State. College of Agriculture, Cornell University.)
WILTED DANDELIONS-Prepare tender leaves and stems of the dandelion, and arrange them on a plate. Add very thin slices of onion. Cut slices of bacon in small pieces and broil them until they are crisp. Add boiled salad dressing to the bacon, and when the mixture is hot and smooth pour over the dandelions and onion. Serve the dish immediately.
DANDELION SOUP--One cupful dandelion pulp, 1 tablespoonful butter, 1 tablespoonful flour, 1 cupful milk, salt and pepper, and the yolk of a hard-boiled egg. Make a white sauce of the mil, flour and butter, and add to it the dandelion pulp. Just before serving the soup add the yolk of egg which has been pressed through a sieve.
DANDELION AND HORSERADISH GREENS--Cook one part of young, tender horseradish leaves with three parts of dandelion until they are tender. Drain off the water. Cut the leaves and season them with salt, pepper and butter. Serve them with a border of stuffed baked potato.
DANDELIONS WITH RICE- Season one pint of boiled rice with salt, butter and paprika. Add one wellbeaten egg, and fill small buttered molds with the mixture. Set molds in a pan of hot water, cover them with oiled paper, and bake the rice until it is firm. Form a mound of chopped cooked greens well seasoned with salt, pepper and butter. Arrange the rice molds as a border, and sprinkle them with grated cheese.
How to use dandelions for salads will soon be told.
1919 - Greens--Free Spring Tonic - dandelion recipes
Article from Apr 18, 1919 The Fort Wayne Journal Gazette (Fort Wayne, Indiana) 1919, Dandelion recipes1919 - Greens--Free Spring Tonic - dandelion recipes The Fort Wayne Journal Gazette, Fort Wayne, Indiana, Friday, April 18, 1919, Page 20.
GREENS--FREE SPRING TONIC
(By Biddy Bye.)
The best spring tonic in the world growing in the back yard or in that vacant lot next door!
Yes, it is dandelions! They are delicious- -and as full of healthful mineral tonics as the justly famed spinach and free to all who will dig a bit.
Cut dandelion greens while they are young and tender. To wash put them in a pan of cold water with a tablespoonful or two of vinegar, which will utterly discourage any diminutive, hiding buglet and remove any clinging bits of mother earth. When washed clean let them soak an hour in very cold water and drain dry. Pick the leaves apart and put into a bowl which has been rubbed with garlic. Add a little tomato catsup to plain French dressing and serve.
Creamed dandelions--Wash and drain tender dandelion leaves and simmer 15 minutes in slightly salted water. Make a sauce of 1 tablespoonful butter. 1 tablespoonful flour, cooked together. Add 1 pint of rich milk and a pinch of soda. Cook the sauce until smooth. Drain the water from the dandelions and stir them into the sauce. Season with salt and, pepper and beat in slowly 1 well beaten egg. Remove from the fire and serve hot. This is a fine main dish for a spring luncheon.
Dandelions with Tomato Sauce Make a smooth tomato sauce by rubbing and melting together 4 tablespoonfuls of butter or other fat and 2 tablespoonfuls of flour. Add 1-2 cupful of strained canned tomato. Cook dandelion greens in salted water and when tender stir into the sauce, season and serve in a vegetable dish garnished with hard boiled eggs and fresh tomato slices.
Boiled Dandelions with Sorrel--Gather and wash well fresh dandelion and sorrel greens. Cook the dandelion first in salted water and when nearly done add sorrel and let simmer until tender. Chop the cooked greens fine, season, and add 3 or 4 tablespoonfuls of melted butter or hot bacon drippings. Serve with hard boiled egg and toast strips.
Dandelion Special--Gather and wash a half peck of young dandelions, cover with boiling, salted water and let boll 10 minutes. Drain off hot water, cover scantily with fresh hot water and add 1 pound of diced ham or bacon, 1 teaspoonful of salt, 1-4 teaspoonful pepper. Cook until meat is tender and dandelions fairly dry. Serve with boiled potatoes.
Dandelion Soup Cook two quarters of dandelion greens in salted water until very tender. Drain, chop and rub through a sieve. Thin with a plain cream sauce, properly seasoned, Add dash of salt and paprika and 1 teaspoonful of lemon juice. Chop a hard boiled egg very fine and mix with the dandelion puree. Add more sauce or hot milk as desired, re-heat and serve very hot with toasted cheese sandwiches.
1919 - Private Opinions Publicaly Expressed - Dandelion Soup - Henry Klebe
Article from Apr 25, 1919 The Fort Wayne News And Sentinel (Fort Wayne, Indiana) 1919, Dandelion soup, Henry klebe1919 - Private Opinions Publicaly Expressed - Dandelion Soup - Henry Klebe The Fort Wayne News And Sentinel, Fort Wayne, Indiana, Friday, April 25, 1919, Page 12.
Private Opinions Publicly Expressed
Dandelion Soup
To the Editor of the News:
Dandelion soup! Well, don't laugh, but just try it. Now if there is laughter, it will be of the joyous variety. Gather a basket of the larger plants and after washing them thoroughly, pour scalding water over them. Drain at once and pour cold water over them. Now parboil them and add ham bone or smoked meat and potatoes, before boiling. The soup is really fine. If there is anything you do not understand in the above, 'phone 825 Red.