Recipe: Dandelion Egg Noodles
Dandelions are a diuretic as parsley is So eat this food sparingly. They are good sources of magnesium, calcium, potassium, and Vitamins A and C. You can store buy or pick your own. Choosing tender leaves in the spring or fall, before the plant has set a flower bud. Pick nice healthy leaves that has been grown in organic soil. No insecticides, herbicides and chemical fertilizers.
Dandelion greens are high in Vitamins A, E, and K while also providing a big hit of iron to the diet. They’re also considered a diuretic meaning they can help flush toxins from the body. Dandelion greens are even being studied for their ability to flush inflammation in the body. All that to say, be sure to add some of these greens to the meal plan rotation.
Harvest dandelion greens in the early spring when they are young and small for the best flavor. As the season wears on and the heat picks up, the greens can get quite bitter. And if you’re sick of green salads in the early spring, these dandelion egg noodles are a tasty way to use up abundant greens.
2 cup minced dandelion leaf
1 cup boiling water
1 ¾ cup wheat flour
1 egg, well beaten
2-4 tablespoons broth
Cook finely minced leaves in water until mushy (15-20 minutes). Drain, reserving broth. Combine with flour, egg and enough broth to make a very stiff dough. Roll out, on a floured surface, thinly. Let dry 2-4 hours. Cut into noodles. Cook in boiling, salted water about 30 minutes. Serve with sauté of garden vegetables.