✨Foodie Friday ✨Dandelion Recipes

Dandelion is a very rich source of beta-carotene which we convert into vitamin A. This flowering plant is also rich in vitamin C, fibre, potassium, iron, calcium, magnesium, zinc, and phosphorus.

It’s a good way to get B complex vitamins, trace minerals, organic sodium, and even some vitamin D too. Dandelion also contains protein – more than spinach. It has been eaten for thousands of years as a food and as a medicine to treat anaemia, scurvy, skin problems, blood disorders, and depression.

Dandelion root is tougher and hardier than the leaf and is often used in decoctions and tinctures for this reason. The powder is often added in coffee substitutes. The root is considered a natural diuretic and is sometimes used for this purpose.

Dandelion root and leaf are often listed as the ingredients of teas and poultices for abscesses and sores, especially on the breast and in female health remedies as they can help support lactation and remedy urinary issues.


What is a weed? A plant whose virtues have not yet been discovered
~ Ralph Waldo Emerson ~


How to Use Dandelion


How to harvest, prepare, and use dandelion leaf and root for beauty and health

To harvest dandelion from a wild place or your yard make sure you know the area hasn’t been sprayed.
If you’re harvesting for leaves young plants will be the most tender and least bitter. If you want the root then look for mature plants early in the spring. They’ve stored nutrients in their root and that makes it a potent time to harvest. The soil is also loose from frost and will make your digging or pulling easier. If you have packed soil you’ll need a trowel to dig in and loosen it before you lift. Pull from the base so it doesn’t break off at the leaves.


Dandelion Recipes

The dandelion flower can be used to make tea and even to make some types of wine. The leaves and root can also be used in teas, though they have a stronger taste and are often combined with other synergistic herbs for flavour and increased nutrient absorption.

Dandelion leaves can be consumed fresh on a salad or in recipes as well as substituted for greens like kale and collards in recipes or cooking. The antioxidant rich leaves are the most diuretic part of the plant so while they can be consumed regularly, it is important to maintain hydration too.


Anti-Cancer Dandelion Juice Recipe


  • 3 cups dandelion leaves
  • 2 organic celery sticks
  • 1 organic lemon
  • 2 organic green apples
  • 1 organic cucumber


1 Put all of the ingredients into a juicer or blender and blend well.

2 Drink fresh right away in the morning on an empty stomach.


Iced Lime Dandelion Tea

Yield: 8 Servings

Make iced tea with dandelion flowers and lime juice for a refreshing summer drink.


  • 1 litre of dandelion flowers (or more)- Pick them fresh and use immediately so they don’t wilt! Get only the yellow parts, and pull off any leaves (use in salads) or stems
  • 3 litres of cold water
  • 1 cup of hot (not quite boiling) water
  • Juice of 3-4 limes
  • 2-3 tablespoons dried stevia leaf  or sweetener of choice (honey, cane sugar, etc, to taste)
  • 1/2 cup dried red raspberry leaf (optional)


1 Pick the dandelions fresh and place in a colander. Rinse well with cool water. (Don’t pick dandelions from areas where pesticides have been sprayed or animals may have pooped!)

2 In a jar or cup, pour the hot water over the stevia leaf and dried red raspberry leaf (if using) and stir well. If using another sweetener, put it in the warm water instead. Let steep 5-8 minutes and then strain off the herbs.

3 Pour the sweetened liquid from the stevia/raspberry leaf into a gallon size glass jar. Add the juice of the limes, and then the cool water and stir well.

4 Add the Dandelion flowers and mix gently. Refrigerate for at least 3-4 hours or until completely chilled and serve. You can strain out the flowers or pour them into the cups. Bonus points if you freeze them into ice cubes for decoration! 🙂

5 Use within 36 hours for best taste.


Dandelion Root Coffee Recipe

Yield: 2 Servings


  • 2 cups water
  • 1 tablespoon plus 1.5 teaspoons dried dandelion root
  • Optional additions – 1 cinnamon stick OR 1/2 teaspoon of dried ginger OR 1 teaspoon fresh minced ginger. OR vanilla extract to taste (or a combination of these!)


1 Place a medium pot over medium heat and place the dried dandelion root in the bottom.

2 Toast the root until it becomes fragrant and golden brown, then add water and additional flavourings (if using) and bring to a boil.

3 When the water boils, reduce heat and allow to simmer for 30-45 minutes, then strain and serve.

4 Add coconut milk , heavy cream, or maple syrup and a tablespoon of butter, if desired



Dandelion Fritters

Dandelion blossoms fried in coconut oil add a fresh, flowery, locally grown treat to your spring diet.

Yield: 4 Servings


  • 2 cups fresh dandelion blossoms, without stems
  • 1 cup flour
  • 1 egg
  • 1 cup milk
  • ½ cup coconut oil
  • sugar and cinnamon to taste, if desired
  • honey mustard for dipping, if desired


1 With a whisk, blend flour, egg and milk until smooth consistency.

2 Gently heat oil in skillet

3 Pick up dandelion blossom by the bump on the back, and dip it into the batter until it is totally covered.

4 Place blossom in oil, blossom side down. Once it has browned a little, flip the blossom with a fork and brown a bit on the other side.

5 Remove blossom from frying pan with a fork, let excess oil drip off, then roll in cinnamon sugar or set aside to be dipped in honey mustard.



Dandelion Greens with Double Garlic

The first measure of garlic mellows as it cooks with the greens; it’s the second that adds a real kick. Substitute minced ginger for the second addition of garlic if you like.

Yield: 4 servings


  • 1/4 cup extra virgin olive oil
  • 1/4 cup thinly sliced garlic (5 or 6 cloves), plus
  • 1 teaspoon minced garlic, or more to taste
  • 1/2 teaspoon hot red pepper flakes, or to taste
  • Salt and freshly ground black pepper
  • 500grams dandelion greens with stems, well washed and roughly chopped
  • 1/2 cup chicken, beef, or vegetable stock
  • Lemon wedges for serving


1 Put the olive oil in a large, deep saucepan with a lid over medium-high heat. When hot, add the sliced garlic, pepper flakes, and some salt and black pepper and cook for about 1 minute.

2 Add the greens and stock. Cover and cook until the greens are wilted and just tender but still a little firm, about 5 minutes.

3 Uncover the pan and continue to cook, stirring, until the liquid has all but evaporated and the greens are quite tender, at least 5 minutes more. Taste for seasoning and add red or black pepper and salt as needed; add the minced garlic, cook for 1 minute more, and serve hot, warm, or at room temperature, with lemon wedges.

Dandelion Greens with Capers.

Reduce the sliced garlic by half and eliminate the pepper flakes and minced garlic. In Step 2, after the greens wilt, stir in 2 tablespoons drained capers. Drizzle with red or white wine vinegar and omit the lemon wedges.



Dandelion Bread

Dandelions are so easy to gather and it’s worth finding out how many ways you can use them.  Pick them somewhere that hasn’t been sprayed with herbicides and is not too close to busy roads.  Your own garden is probably perfect!

Give them a quick wash and shake before using to be on the safe side. This recipe is easy for the kids to help with and tastes great.  Although it’s called Dandelion Bread, in truth it’s closer to a loaf cake.  Not too sweet, it’s delicious spread with honey and maybe topped with a thin slice of cheese.


  • A good handful of clean dandelions to make up around 1 cup
  • 2 cups of flour
  • 2 tsp of baking powder
  • 1 egg
  • Pinch of salt
  • 1 1/4 cup of milk
  • 3 T vegetable oil
  • ½ cup honey


1 Cut the yellow part of the flower away from the stem. t’s easiest to simply slice across the flower head where the petals meet the green part.  It doesn’t matter if you have a little green in there as well.

2 Pre-heat the oven to 200 C. Place the flour, baking powder and dandelions into a large mixing bowl, together with a pinch of salt and stir lightly.

3 Whisk the oil, egg, milk and honey together until combined. Add honey.

4 Pour the milk mixture into the dry ingredients and stir roughly until incorporated but not over-mixed.

5 Line a loaf pan with baking parchment and pour the batter into the pan, then bake for 15 minutes before lowing the temperature to 350 F and baking for a further 20 minutes.

6 Leave the loaf to cool a little in the pan before removing and serving in slices while still just slightly warm.

The loaf is tastiest served immediately but can be stored in an airtight container for up to 5 days.  It’s possible to freeze the loaf, but it’s best to do so while still whole.  You can improve the taste and texture of frozen dandelion bread by rewarming it in the oven before serving.



Please note that the Little Fighters Cancer Trust shares information regarding various types of cancer treatments on this blog merely for informational use.

LFCT does not endorse or promote any specific cancer treatments – we believe that the public should be informed but that the option is theirs to take as to what treatments are to be used.

Always consult your medical practitioner prior to taking any other medication, natural or otherwise.


About LFCT

This is a blog about CHILDHOOD CANCER and CHILDHOOD CANCER AWARENESS Little Fighters Cancer Trust is a non-profit organisation that offers support and aid to Children with Cancer and their families. When a child is diagnosed with cancer it affects the whole family. One of the parents, usually the mother, must give up their job to care for the child and this creates financial problems for the family. In South Africa especially the majority of these families are not well-to-do; many of them are rural. A diagnosis of cancer can wipe out any family’s finances, let alone a poor family. The costs of special medications, special diets, hospital stays, transport to and from the hospital or clinic and accommodation and food costs for the mother who spends most of the time at her child’s bedside are astronomical. These are the people and problems that fall through the cracks, and these are the people that Little Fighters Cancer Trust has pledged to help in any way possible. LFCT takes a holistic approach to assisting the Children with Cancer and their Families, with the main aim to be the preservation of individual dignity and pride. Little Fighters Cancer Trust also focuses on promotion and advocacy of National Childhood Cancer Awareness in an effort to increase awareness of Early Warning Signs of Childhood Cancer. This would result in earlier diagnosis, giving the Child with Cancer more of a chance at Treatment and Survival. See "About" for more Background info

Posted on 6 October, 2017, in Blog, nutrition, recipes, Videos and tagged , , , , , , , , , . Bookmark the permalink. Leave a comment.

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