Dandelions have redeeming value as a nourishing food.
I grew up believing that dandelions were the scourge of the yard and garden.
Now my mind has been changed forever.
Through the grapevine, I heard that my herbalist friend Brigitte Mars makes dandelion patties.
Dandelion flowers have antioxidant qualities and support liver and gallbladder function.
I used her for inspiration and created my own dandelion patty recipe. Surprisingly delicious.
Dice and sauté 1 small onion and 2 cloves of garlic.
1 cup dandelion heads (freshly picked and washed)
½ cup cornmeal
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ teaspoon black pepper
½ cup water
sautéd onions and garlic
Form into 2 inch wide patties.
Fry in coconut oil on medium heat until brow on both sides.
Serve on a bed of brown rice or noodles.
yield: 6 patties
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Author: Ashleigh Hitchcock
Photo: courtesy of the author