Dandy-lion Roots

Among the wild roots ready this time of year is the Dandelion. Dandelion identification shouldn't be tricky, but then again it might be. Their leaves are dark green, light green, growing flat, growing up, deep jagged edges, or smoother sided. The underside of the leaf spine of a dandelion is NOT hairy. The leaves grow from the base of the stem, not up the stem. Get out your expert adviser and make sure. The leaves and yellow flowers are also edible and we will discuss them in season.

You know where to find dandelions: disturbed soils, my garden, alleys. If you don't have them in your yard, you are doing something wrong.

Once you're sure it's a dandelion and no one's going to miss it, get digging. My favorite digging companion is a hori hori-like knife made by Green Top. You can make the jobs of pulling and cleaning the roots easier if you harvest after a rain. Try to get most of the 2-4" finger-like root. In cool water, soak the roots for a few minutes, to loosen the dirt, then scrub them with a wash cloth.

Fresh fall dandelion roots taste buttery sautéed or added to fall soups. They cook about as long as other roots: carrots, beets, etc.

I dry my roots in an oven, either on less than "Low" overnight or carefully watched at 400 for a roastier taste. I'll use them for winter teas and infusions. For my favorite cozy drink, grind and brew the roots like coffee. For more on dandelions read Healing Wise by Susun S. Weed (Ash Tree Publishing, NY, 1989).