First mentioned in the 10th and 11th century, it was referred to as taraxacum, derived from the Greek word 'taraox' meaning disorder and 'akos' meaning remedy. The common English name, dandelion, comes from the Latin dens leonis, meaning lions tooth, and refers to the morphology of its leaves. Its botanical name officinale indicates that it has long been considered a medicinal remedy.

Traditionally, dandelion is recommended for gallbladder, spleen, urinary, kidney, ailments. In tincture form, it was used as an internal cleanser for psoriasis, eczema, and acne.

The sticky white milk was a folklore remedy for warts, blisters, and corns. The seeds were used as a strong antibiotic in cases of lung infections, and one of the major chemicals identified in the dandelion – inuline - is currently being researched for its immune stimulating function. Pregnant and nursing women drank dandelion root tea to assist the processing of hormones in the liver during gestation and labor.

In Japan, the root is cooked as a vegetable in a sauté dish called Nituke. As a salad plant, the youngest leaves can be dressed with olive oil, grated garlic, fresh lime or lemon juice, or cooked with butter, like a slightly bitter spinach, as a dish called Horta. Horta is a very popular dish that is served all over Greece. Horta can be made with steamed, fried and raw greens - the cooked version is the least bitter and the most acceptable to the North American palate. Boiled greens are also common in Greece, though they are less nutritious this way. Horta can be served raw or it can be combined with other greens and other vegetables (Recipe Below.) If you pick your own dandelions, collect fresh, young leaves in the early spring before the plant flowers and turns bitter. Make sure that the plants have not been sprayed with pesticides. Dandelion hearts (unopened flower heads with the surrounding young leaves) and pickled beet root can be found as an appetizer in French restaurants.

Dandelion root coffee is almost indistinguishable from other roasted bean blends, but has no caffeine. In the autumn, roots can be cleaned and dried, then roasted until brittle. Coarsely grind and use as bean coffee.

The flowers can be sprinkled over deserts, ice creams and fermented into wine, or dipped in batter as deep-fried fritters.

On a personal note, I have actually eaten leaves sauteed in butter - it tasted like butter. I've had dandelion salad too. It tasted like a bitter salad. If you're a fan of bitter leafy greens like brocolli rabe, dandelion is a good (and cheap!) alternative.


Horta

Ingredients

15 young dandelion leaves
1 small onion
8 black olives
2 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
Salt to taste

Directions

Steam the dandelion leaves and onion until soft. Add olives and top with the oil and vinegar or juice. Season with salt.