Dandelion stems in a pan are a simple and natural side dish. This recipe is really quick and allows you to enjoy a healthy dish in a few minutes. The only step that requires a bit more time is collecting the hollow stems, the ones that hold the flower or seed head: it’s their unique texture that gives character to the dish.
SEASON of #dandelion stems – from spring to autumn, depending on the location of collection.
RECIPES with dandelion
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 3 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Wellness
- Seasonality: Spring, Summer, and Fall
- Energy 29.50 (Kcal)
- Carbohydrates 2.76 (g) of which sugars 0.21 (g)
- Proteins 0.81 (g)
- Fat 2.08 (g) of which saturated 0.32 (g)of which unsaturated 0.10 (g)
- Fibers 1.05 (g)
- Sodium 410.78 (mg)
Indicative values for a portion of 35 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Dandelion Stems in a Pan
- 1.06 oz dandelion (lion's tooth) (the hollow stems)
- 1 drizzle extra virgin olive oil
- to taste salt (and thyme)
- to taste water (if needed)
How many stems are needed for one serving? It depends on the size of the stems, but usually, for a side dish serving, you need about 30-40 stems.
Tools
- Pan
- Ladle
It is important to collect stems in clean areas, far from busy roads or chemically treated fields. Dandelion grows everywhere, but not all places are suitable for harvesting.
Dandelion Stems in a Pan
Collect and prepare the dandelion stems. Cut them into regular pieces, then wash them thoroughly.
Sauté them directly in a pan with a drizzle of oil and salt, perhaps adding garlic or spices to taste.
Just mix well and, only if needed, add a splash of water.
They cook in a few minutes.
Do I need to blanch them before cooking in a pan? It’s not necessary. Their cooking is very quick.
Dandelion stems in the kitchen
🍀 Raw in salad: chopped into small pieces and mixed with other fresh vegetables, perhaps with a drizzle of oil, lemon, and seeds.
🍀 Dandelion spaghetti: blanched for a few minutes in hot, salted water.
🍀 In omelette: minced and added to eggs, alone or with other wild herbs.
🍀 Sauce for pasta: add them diced to tomato sauce to make a similar ragù.
🍀 In soups or broths: added at the end of cooking, they add a bitter and purifying touch.
STORING cooked dandelion stems
Allow to cool completely, then store in the refrigerator in an airtight container. Consume within 3 days.
I do not recommend freezing.
FAQ (Frequently Asked Questions)
How do you recognize the right stems to collect?
Just look for those that are hollow to the touch, easy to break, with the flower still attached or the seed head. It’s better to collect them in areas far from pollution sources, preferably in the countryside or untreated meadows.
Are dandelion stems edible raw?
Yes, but their bitter taste is much stronger when raw.
Maria Treben (famous Austrian herbalist and author of the book “Health from the Lord’s Pharmacy”) strongly recommended using fresh dandelion stems, especially in spring, when the plant is at its most vital stage. She advised eating five to ten a day, chewing them slowly. According to her, these stems are an effective natural remedy for cleansing the liver, stimulating bile production, and improving digestion.
In addition, Maria Treben claimed they could also be helpful in cases of mild diabetes, naturally contributing to regulate blood sugar levels. The stems, rich in bitter substances, are considered cleansing and balancing, ideal for a spring “awakening” of the body.What do they taste like?
The flavor is unique: slightly bitter, with grassy and fresh notes. If you like the tastes of rustic and natural cuisine, you will greatly appreciate them.
What can I pair them with?
They pair well with potatoes, legumes, fresh cheeses, or eggs. But they can also be an unusual side dish for plant-based main courses.
