Stir-Fried Dandelions

March 26, 2010

A handful of dandelion roots gleaned from the weeding

Stir-fried dandelion roots

I found a recipe for Stir-Fried Dandelions in Plant Seed, Pull Weed by Geri Larkin.  It’s no trouble for me to forage for dandelions.  They would grow rampant in our lawn if I did not attack them each spring.  I decided to try the recipe after my first weeding session this year.

The stir-fried roots may look like worms, but they tasted delicious.  I’ll make them again.

Stir-Fried Dandelions
from Plant Seed, Pull Weed by Geri Larkin

2 – 3 handfuls of cleaned dandelion roots, sliced like tiny carrot sticks
4 Tbsp sesame oil (or Canola)
1 tsp cayenne pepper
5 cloves garlic, shopped
1 small onion, chopped into thin slices
1/4 c sesame seeds (I did not have these, so omitted them)

Steam roots until tender, about 10 minutes.  Drain and saute in the sesame oil with the garlic, onions and pepper.  Add the sesame seeds at the end, when everything is glistening and hot.

Serve over long, thin buckwheat noodles or rice or couscous.

Tomorrow's lunch!

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4 Responses to “Stir-Fried Dandelions”

  1. Lynne Says:

    In our impoverished student days in southern Illinois, we often ate foraged food, including dandelion greens, but we never had the roots this way. Lambs’ quarters are also very tasty – try them sauteed in bacon grease. Yum!

  2. sandy bessingpas Says:

    I’ll have a plentiful supply in just a few weeks-who needs a store when you have a yard full of weeds?

  3. Margaret Says:

    You didn’t tell us if you liked them! I think I would need some convincing…


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