Dandelion Roots with Thai Green Curry and Dandelion Tea

Dandelion Roots with Thai  Green Curry and a cup of Dandelion Leaf Tea


Who ever thought gardening would serve up a great a creation...well dandelions are hip!

© Fig 1.L.Moore Dandelion Roots 

© Fig 2.L.Moore Dandelion Roots

© Fig 3.L.Moore Washed Dandelion Roots

© Fig 4.L.Moore Washed Dandelion Roots

© Fig 5. Thai Green Curry with Dandelion Roots

I know it is probably hard to believe that I am no gardener. Though I love to forage gardening is not what floats my boat. However yesterday being a glorious sunny day I thought it was high time I did some gardening before it disappeared through the overgrowth. So I started plucking weeds and other unknowns from my garden where I got more than I bargained for.

I had so many edibles I didn't quite know what to do with them...hence dandelion roots with my Thai Green Curry...yum. I had so many dandelions I felt guilty dumping them. So because I had been on the wine the night before I made a dandelion tea which is apparently amazing for the liver (especially if you have had a night on the booze).Yep it gets the liver juices going and looks after it...hooray to dandelions they are so dammed good for you. A word of warning with dandelion tea it is rather  bitter so it is best to dilute it a bit and have it with a good spoon of honey. The last time I had dandelion roots was in the winter when they were big and fat.

Dandelion Tea
As much dandelion leaves as you like (fill half a pan) washed and drained
Cover with water
Simmer for about 15 mins until the water turns a good green colour

© Fig 6.L Moore Dandelion Leaf Tea

You can dilute it down like a cordial and add hot water and honey to make a mild tea or use it straight from the pan so it is dark green and pungent with honey (use a tea strainer to get a clear tea). You can even have this cold with soda water and honey (put the honey in the warm water first and then wait until it cools and place in the fridge). It does make a refreshing drink and it is good for you. Dandelions are packed with vitamins (K,A,C,E), minerals (Calcium, Manganese, Iron, Potassium)  and nutrients (fiber, protein, carbohydrates). One thing about dandelion is that is does not strip the body of potassium.

So back to my meal.

It's such a treat when your dinner is shaped by good old weeds from the garden. Now that's magic! I chose the largest dandelions to uproot and eat. If your dandelions are quite small believe me it is not worth the labor of peeling these knobbly little edibles (not unless you have all day). When digging up the dandelions be careful not to break the roots. Dig the surrounding area around your plant as these roots can go quite deep. Gently pull it up and twist off the root with your hands. Then wash the roots in warm water and then begin to scrape them with a small knife and/or scouring pad. When they are nice and clean and white chop them up and they are ready to stir fry.

Stir fried dandelion roots
1 tbs coconut oil in a wok
A couple of handfuls of dandelion roots
2 cloves of garlic

Get your wok good (with your coconut oil) and hot and then add your dandelion roots stirring quickly for about 3 minutes then add your garlic for a further 1 minute and your done. I took these out the pan and then made my Thai Green Curry and then added the dandelion roots later to the curry and it was lovely. I did try the dandelion roots raw and they were a bit bitter. I think dandelion roots taste better in the winter before the plant flowers because the roots are fuller and fatter and less bitter. During the winter I boiled the roots and had them with butter and they were delicious. The roots have more medicinal properties in them in the winter and are sweeter. However for this time of year it is a great way to use them up..yum.

Thai Green Curry
3 lime leaves
1 tbs thai green curry paste
1 tbs coconut oil
1 bunch fresh coriander
2 hand fulls of dandelion roots (previously stir fried)
1 handful of frozen peas and any other vegetables you fancy (I used broccoli)
1 tin of coconut milk
2-3 fresh chicken breasts

I usually make my own curry paste.

My thai green curry was not planned (I was coerced into making it with an abundance of dandelions LOL) so I used some thai green curry paste instead which was also good. In my opinion there is only one ready made high street brand that I think is worth using and that's 'Mae Ploy'. SO heat your wok up so it's nice and hot then add you coconut oil then your curry paste. Give it a good stir and fry it off then add your coconut milk slowly and lower the heat. Give that a good stir and now add your lime leaves, chopped coriander root and diced chicken breasts and simmer for about 20-30 mins on low. Halfway through I added my dandelion roots to soften a bit more. Lastly I added the last of my coriander leaves and served with some basmati rice...slurp...gulp...yum.

Then (I know it's not sexy) I had a cup of dandelion tea afterwards. What a dinner... thank you dandelions! I will keep the tea in my fridge and have it daily with some honey.

Below is some useful information on dandelion. The roots can also be dried and powdered for medicinal uses. In the British Herbal Pharmacopoeia 1990 volume 1 (pg 38-39) dandelion root is understood as a hepatic stimulant i.e. it is a liver stimulant. You can also make tea with dandelion roots and there are so many health benefits from dandelions and lots more!

British Herbal Pharmacopoeia (1990) Volume 1, published by the British Herbal Medicine Association 
https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-dandelion.html 
http://www.anniesremedy.com/herb_detail92.php

Ocean Sea Beet with Parmesan Cheese and Greens

Ocean Sea Beet with Parmesan Cheese and Greens

While I was on my holiday enjoying the delight of foraging outside my familiar neighborhood I was amazed at what I could find in this part of out little Island. I'd been to Devon and I found some amazing edibles on the beach. While I was taking a stroll along the beach and thinking about the world... as you do I came across a great find of greens. As usual I had my pocket guide of wild edibles with me and my camera and a few paper bags. The weather was lovely and I was somewhere else with my thoughts. I had my toes in the sea water and I found a tiny little beach all to myself. Oh to have your own bit of beach to yourself is a wonder in-itself...no dogs, no people just me and the ocean...ah such a delight.

© L.Moore. Fig.1. Collected Sea Beet

I was listening to the water and looking around and breathing in the sea air and doing a bit of breathing exercises (breath in for 6 breath out for 8 etc). I felt the salty air up my nostrils and I was so chilled. I laid on a rock and just wandered off into complete calm. After a while I continued on my walk and came across a whole load of sea beet..oh yes there it was green, shiny and welcoming...what a prized find yay.

So I bagged a handful and scurried on up to the rented holiday home and did my research. Bingo! yes indeed it was sea beet..Ta Dah to another amazing day. The texture of this lovely leaf is thick and rubbery and you would imagine it tasted rather tough. On the contrary it's amazing.

© L.Moore. Fig 2. Collect your Sea Beet 

© L.Moore. Fig 3. Sea Beet by the sea

© L.Moore. Fig 4 Sea Beet with parmesan cheese and greens

© L.Moore. Fig 5. Empty dish speaks volumes (first cooked on holiday)

© L.Moore. Fig 6. Collect your Sea Beet (responsibly) on cliff side

Ingredients
4/5 handfuls of sea beet (treat as spinach i.e a lot gives you a little)
1 green pepper
2 tbs cream cheese
4 cloves of garlic
1 lemon
Parmesan cheese for grating on top
Butter for frying (or an oil of your choice i.e olive oil/coconut etc.)

Wash you sea beet and pat dry. In a frying pan melt your butter and gently fry your garlic. Add your sea beet and pepper and fry for about 10 minutes until sea beet is soft. Add your cream cheese and lemon juice and stir. In a warm ovenproof dish add your sea beet and grate on top with parmesan. Place under the grill for a minute and serve. Ta Dah... delicious.

Get out looking for this incredible edible...I promise you won't be disappointed.

As usual my disclaimer is that 'it is not my responsibility if you don't pick the right edible'. Please be 100% certain it is what it should be. If in doubt leave it out. Some of my posts will give you source material to do your research and point you in some interesting directions and some do not. It all depends how much time I have when I am writing.

But please enjoy! It is great fun.