The local and often underestimated superfoodBecause of weeds! Do you already know these recipes with dandelions?

Wild herbs: superfoods that grow on our doorstep

For wild herb educator Petra Renner from Pulheim (North Rhine-Westphalia), many plants that are nothing more than weeds for the average consumer are underestimated power foods. “Wild herbs grow right in front of our door, are not sprayed or fertilized, and contain valuable ingredients that make us immune-strong, stress-resistant, more resilient and more productive”she writes on hers website. “We don’t need any superfoods from overseas.” One of these valuable plants is dandelion.

“Every year from April onwards I am delighted by the brilliant splendor of the dandelions,” says Petra Renner in an RTL interview, who also passes on her knowledge of wild herbs at wild herb events. And that's not just for visual reasons: “The ingredients in dandelions should not be underestimated. Vitamins, bitter substances and tannins, trace elements and minerals are of inestimable value.” Bitter substances, for example, are “important for our digestion”.

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From root to flower – dandelions can be eaten

But how do we get these substances from dandelions – just pick them and eat them raw? That would be a possibility. Because the plant is actually edible from root to flower. However, dandelion tastes better when you include it in a recipe.

“One of my favorite recipes is dandelion syrup, also known as dandelion honey,” reveals the wild herb educator. “It is a healthy home remedy that is used in particular as a remedy for sore throats and coughs. It has antioxidant and anti-inflammatory effects. The bitter substances stimulate metabolism and digestion.” The syrup can be used, for example, “in muesli, in tea or with a splash of lemon in water”.

Cheap honey alternative! Dandelion syrup recipe

You need:

And this is how it works:

1. Soak the dandelion flowers briefly in salt water and rinse.

2. Then pour a liter of boiling water over the flowers and let them steep for ten minutes.

3. Strain the liquid through a clean kitchen towel or coffee filter and collect it in a pot.

4. Now bring the liquid, sugar and lemon juice to the boil to form a thick syrup.

5. Finally, pour the syrup into sterile jars or bottles so that it will last for about six months.

Recipe for the next barbecue party – do you already know dandelion butter?

But dandelions can do so much more! The “weed” also works well in a spread – give it a try!

You need:

• 250 g soft butter

• 15-20 dandelion flowers

• 1 tsp salt

• 1/2 tsp pepper

• 3 dandelion leaves

And this is how it works:

1. First you have to pluck the petals from the calyxes.

2. Now chop the petals in a blender.

3. Add butter, salt and pepper and mix everything with the mixer.

4. You can use dandelion leaves for decoration.

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This is what you should pay attention to when picking dandelions

If you don't have dandelions sprouting in your garden, you should keep a few things in mind when harvesting. According to the expert, you should only collect dandelions “in dog-free and emission-free places”. You should also make sure that it is actually dandelion. It is often confused with Pippau, pigweed, hawkweed and coltsfoot – which, fortunately, are not poisonous. A tip from the wild herb educator: “The dandelion has an unbranched, hollow stem with a single flower.”

But Petra Renner still has a warning about superfoods: “The milky juice of the dandelion is very intense and can cause irritation in sensitive people. People with gallstone disease and kidney disease should avoid the juice.”

Source used: own RTL research, wildkraeuterpassion.de