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Post by brownrexx on Apr 9, 2019 6:53:45 GMT -5
In some areas eating spring greens, aka dandelions, is considered to be a health tonic.
In my area they are either eaten raw or wilted with a hot bacon dressing.
Do you eat dandelion greens?
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Post by hairymooseknuckles on Apr 9, 2019 7:07:15 GMT -5
They grow out in the yard, but I've never tried eating them. I mean, I've heard of folks that do, but I haven't. Same with Polk salad. My Uncle used to fix that too. Don't get me wrong, I like greens.
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Post by brownrexx on Apr 9, 2019 7:32:34 GMT -5
I tried dandelion greens once and wasn't impressed but I do like the locally made hot bacon dressing. I usually buy a small container at the deli and use it on spinach salad. It is a once a year dressing for me.
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Post by paquebot on Apr 9, 2019 8:55:55 GMT -5
During WW2 and shortly after we ate a lot of strange things and dandelions were one of them. They were boiled once to get the sap out of them and then again to make them ready for the table. Inasmuch as I never did like spinach, disliked dandelions equally. Thus have not had them since I was 10 and not again in the foreseeable future.
The truth is more important than the facts.
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Post by september on Apr 9, 2019 8:56:43 GMT -5
I've only tried chewing new leaves while gardening, too bitter for me. Not surprising since I don't like the more bitter/spicy cultivated greens either. Maybe cooked or in soups they would be ok, have not tried that.
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Post by Laura_in_FL on Apr 9, 2019 9:38:39 GMT -5
I am not a fan of bitter/spicy greens, either. So I have never been interested in trying dandelions.
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Post by paulf on Apr 9, 2019 10:28:07 GMT -5
Not a green eater. My Mother-in-law used to go out into the yard and pick all sorts of weed leaves and,"cook a mess of greens for supper." A few years ago I discovered I could eat spinach raw in a salad without croaking and cooked cabbage was OK if it came from the garden and asparagus was actually good; it may be a long while before "a mess of greens" is on the menu.
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Post by pepperhead212 on Apr 9, 2019 11:50:59 GMT -5
I am not fond of dandelion greens, or any bitter greens, for that matter. Yet, I eat bitter melons; it's probably because the bitter melons are cooked with many other flavors (at least when I use them) while the greens are usually the main ingredient.
There are other wild greens that aren't bitter, but I haven't found any as good as the ones I grow.
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Post by ladymarmalade on Apr 9, 2019 12:36:26 GMT -5
No bitter greens or weeds here. If I needed to, I could, but I would not enjoy it.
My Grandfather made a dandelion wine that was spectacular though. I think he made that with newly opened blossoms though, not the greens.
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Post by brownrexx on Apr 9, 2019 13:05:18 GMT -5
Everything that I grow tastes better than dandelions so why eat them?
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Post by paquebot on Apr 9, 2019 23:15:46 GMT -5
ladymarmalade, dandelion wine is made only from the blossoms. Takes a gallon of blossoms to make a gallon of wine. Last time I made it, made 5 gallons. Yep, really did pick 5 gallons of blossoms! For bitterness of the leaves, that's eliminated with double boiling. First boil takes out most of the sap. after second boiling, no longer bitter. In fact, virtually tasteless. Martin The truth is more important than the facts.
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Post by brownrexx on Apr 10, 2019 8:14:36 GMT -5
First boil takes out most of the sap. after second boiling, no longer bitter. In fact, virtually tasteless. Probably no vitamins left at that point but maybe it has some fiber. I'll stick to raw spinach for my "spring tonic"
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