Written by Sammie Longhorn, Lime Wood’s resident forager

Dandelions are perhaps the most unfairly maligned of all the wild harvests. I am personally a super fan of many garden ‘weeds’, but I can see why many people don't feel the same. Brambles can dominate a garden very easily, and I can understand people’s reticence to embrace nettles, with their uncomfortable sting. However, I will never understand why some are intent upon eradicating dandelions from their garden; perhaps they need only scratch the surface of the power of this plant to change their mind.

I often believe that if a plant has many documented regional folk names, it must therefore have been widely loved. This surely must be the case, as it has been variously known as Blowball, Lion’s Snout, Wild Endive, Swine Snout and Cankerwort, to name but a few.

Dandelion is ubiquitous and may seem a doddle to identify. We are all familiar with the deeply jagged leaf margins, sun-yellow flowers on hollow stems and its delicate seed head spheres. There are, unfortunately, a couple of native wildflowers that can be mistaken for dandelion, such as hawkbit and cat’s ear. Alongside dandelion, these two fellow members of the daisy family both sport the glorious golden flowers we seek. To ensure that you have a true dandelion, take care to ensure that the whole plant is entirely hairless.

For a wild food enthusiast, there is so much to experiment with in one simple plant. The roots are edible and delicious; they can make a warming and grounding drink called a decoction. Larger roots can be honey-roasted, like parsnips, or even ground to become a coffee substitute. This was a popular preparation during rationing in World War Two. When paired with another of our native edible roots, you open up the possibilities even further to include dandelion and burdock cordial, mead, or wine.

The leaves are wonderful in salads and teas or pestos, or even wilted as a spring green. Along with nettle and wild garlic, they form a central ingredient of my spring green frittata recipe. I have recently seen fellow foragers harvesting dandelion seeds to grow their own dandelion microgreens!

One of my favourite parts of the plant are the unopened flower heads. These can be pickled with wild garlic buds or thrown into stir fries and are uniquely delicious. The flowers are also brilliantly versatile. They make great decorations for sweet and savoury dishes, adding that cheerful pop of colour.

The flowers can also be made into a traditional country wine. A simple floral syrup of dandelion is a joy on cakes and in alcoholic and non-alcoholic drinks. This syrup can then be reduced down until it has a thick and viscous consistency to become a vegan honey substitute. In centuries past, making dandelion wine would be an annual tradition and would take place on the eve of St George’s Day, 23rd April, as this was when the flowers were deemed to be at their prime.

Its gifts do not end there; all parts of the dandelion are powerfully medicinal. It is a bitter tonic that enables us to promote the production of digestive enzymes, allowing us to assimilate nutrients and prevent sluggish digestion. It is packed full of vitamins and minerals and is brilliantly detoxifying and diuretic. Dandelion also contains a compound called inulin, which is an excellent probiotic compound, which, along with its high levels of fibre, are an excellent food source for a healthy gut biome.

Then we come to my favourite aspects of wild plants: their myth and magic. Dandelions are hardy and tenacious and can flourish in tiny cracks in concrete or in the most inhospitable ground. Old English superstition tells that dandelion is so loved by children that the fairies ensure there will always be an abundance of dandelion wherever children gather.

Children can always be relied upon to help the plant endure, by blowing on the unmistakable dandelion clocks. Not only is this seen as a way of transmitting a message of affection to a distant loved one, but also a way to send your wishes out into the world. Some believed that the seed heads actually turned into tiny fairies who travelled far and wide, carrying your message of love or your hopes and dreams.

Dandelion is not just an amazing gift for us, but it has such a flowering season that it is also vital for bees. The final of dandelion’s phenomenal gifts is related to its enormous tap root. This root has the ability to break up compacted soil, and also to absorb nutrients such as magnesium from deep beneath the earth. Upon its decomposition, these nutrients then benefit all the plants nearby with much shallower root systems.

Perhaps dandelions are a great metaphor for how we want to frame our relationship with nature moving forwards: do we want to poison and eradicate, or do we want to discover more and connect with the many wonderful gifts on offer?

Want to join Sammie on one of her foraging experiences? Click here to view upcoming dates and availability: Foraging · Lime Wood Hotel

Want to keep up to date with Sammie’s foraging activities? Visit her website: The Hedgerow Yogi