If you are a personal friend or a loyal reader, you may know by now that I like to Forage and make nice edible things with my finds, like a Dandelion Syrup or a Lilac Jelly, even a yummy Mulberry Pie. Mulberry season is coming up, by the way!
Are you ready to see what I did with Dandelion Stems? Yes, Dandelion Stems!
I had read in a few different places that some fellow Foragers enjoy harvesting Dandelion Stems and making "Noodles". We HAD to try this!
I am going to give you the disclaimer early on, calling cooked Dandelion Stems Noodles is a complete misnomer! Trust me, I am a huge noodle fan, from wheat noodles to rice to the fun shirataki noodles. Calling them greens may be closer, though still inaccurate. The taste, to me, was almost exactly like Asparagus stems. If you love Asparagus, you will be delighted with this dish!
The Children went out with me early in the day and we had a blast harvesting. Pick only longer stems that have blooms that have already turned into the downy seed, and as always, please leave much more than you harvest. Additional foraging tips, always forage where you know chemicals are not used, and you are at least 100ft away from any car exhaust. ;)
Look at all of those beautiful stems! We have a special fondness for finding the extra wide, fused dandelion stems. It's a special tradition of ours to look for those in fields.
Little Man loves foraging so much! Bunny prefers when we go out on not as sunny days ;)
Once you have harvested an amount that you are happy with, take your bounty home. Trim off any spots as needed, and then rinse with water in a colander.
Then add salted water to a large pot, place your Dandelion Stems in, and heat to boiling. If you do not have a large pot, you can chop up your stems into more manageable pieces, though as they start to boil and soften, you can stir them and the stems will bend and fold down to your pot a la noodles, and the size of them shrinks down a la greens.
Boil for several minutes, stirring occasionally. You want to cook the Dandelion Stems until they are very soft and tender, this also helps to get some of the bitterness out.
Once done, drain out the excess water, and add Butter. I added a little bit of extra Himalayan Salt and we ate ours like that. I had requests that next time we add Parmesan Cheese and I do think they would be way better that way! We even brought a little plate of Buttered Dandelion Stems to one of our neighbors who greets us daily on our walks, and even he and his Family were surprised at how good the Stems tasted!