April 3, 2010
Easter Greens
What’s your favorite thing about Easter? Chocolate-filled Easter bunnies? Painting Easter eggs? Treasures hunts in the garden? Or enjoying the first tulips and daffodils (that is one of my favorites!)? Well for me, my all time favorite is picking and eating fresh, young, wild dandelions!! Full of new energy, just slightly bitter, these tender young leaves mark the pleasure of eating wild greens for renewed spring vitality. I strongly encourage anyone, even those who live in the cities, to take a walk in the woods and meadows and pick a bunch of dandelion leaves to enjoy their bittersweet magic.
To pick these, keep off the vicinity of wide crops and cultured fields, as well as roads and paths, to find the wildest leaves possible. Simply cut the root by slipping a knife under the leaves and try to pick the whole bunch with flower buds inside. 
These will be easier to wash and prepare. Fill a whole bag! Back home, wash in plenty of fresh water and chop down to tiny pieces. Serve with a strong vinaigrette type dressing and, if not vegan, hard boiled eggs. I avoid the traditional garlic croutons (although am contemplating trying out a raw crouton version) and bacon bits for sure, and still this salad is my very favorite spring salad.
Dandelions are an effective yet gentle diuretic, a good way to flush out winter toxins. It is high in iron and many vitamins (A, B6, C, E, K ). It is also a good source of Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Calcium, Potassium and Manganese. And if you pick your own, it is free and highly abundant! Dandelions even grow on city sidewalks, proof that this resistant weed is full of vitality and amazing energy. A great way to connect to nature waking up!!
