Over the last couple of weeks the dandelions have exploded into flower around where we live – they are everywhere! The entire plant is edible (remember Dandelion and Burdock Beer?), but I think the most fun can be found in gathering the flowers. It is one of the few plants that everyone is confident in identifying; kids love picking them, and in my mind it counts as weeding – what’s not to like!
There’s a whole host of recipes that use the dandelion flower; teas, wines, salads and savouries. The plant is recognised as being one of our most nutritious weeds; containing anti-oxidant vitamins, minerals, calcium, and protein, and would have been a food staple for our ancestors here in Europe. Why not try our beautifully simple Dandelion and Lemon biscuits for a sunny introduction to this wonderful edible weed!
To make Dandelion and Lemon Biscuits
Approx 20 Dandelion flower heads
125g softened butter
100g caster sugar
Zest of 1 lemon, plus 1 tbsp of its juice
180g plain flour
20g corn flour
1/4 tsp baking powder
Pinch of salt
Prepare the Dandelion flowers: Wash, then remove the yellow petals by pinching firmly and pulling (a little green is ok but too much may impart a bitter taste). Cream the sugar and butter until fluffy. Add the egg and lemon zest.
Sift in the dry ingredients and combine well. Add in the lemon juice and petals and mix.
Dollop spoonfuls onto a baking tray and cook for approximately 12 mins at 180C/350F/gas 4 until golden. Cool on a wire rack and enjoy with a cup of tea!