I love Spring.
The air is fresh, birds are singing, and the flowers are in full bloom. It’s a time of growth and renewal. I can’t think of any flower or plant that I DON’T love to see in the Spring, to be honest. I do have my favorites, though.
One of the flowers I love the most are dandelions.
Of course, foraging for dandelions is fairly easy.
Most of the time, you just open your door, take a couple steps outside and there they are! If you don’t have a lawn, try looking for some at a park, on a hiking trail, or asking a friend for theirs. (yes, you want to be careful about them being potentially sprayed with chemicals-ask first!) My neighbors agreed to not spray them anymore, as long as I come get them, root and all.
I am happy to oblige!
I collect as many as I can, leaving 5-6 for each one I take. That way the bees have their share, too. Simply pop the yellow heads off the stem, gently shake to remove any insects, and add to your collection bowl. Snip a couple greens with your scissors, and save those for a delicious salad or pesto!
The yellow blossoms have a delicate, sweet flavor that is almost like honey. They can be used a wide variety of culinary uses. They add just a light touch of sweet that is balanced by the other ingredients in the dish. Just make sure you pull only the yellow parts off, and not the green. The green stems can add a bitterness to your dish.
This dandelion honey butter is just the right amount of sweet, delicate, and yummy. Spread some on homemade bread, over bagels, muffins and even cornbread! It’s great even for tossing over pasta, or popcorn.