My weed books refer to the white part of the dandelion that connects the root to the leaves as the “crown”, but the term is confusing. Crowns are at the top of things, where the blossom on a dandelion is. As I was picking dandelions this afternoon for both this post and for a side dish to tonight’s Cassoulet-style Chicken dinner, it occurred to me that this part of the dandelion is the dandelion ‘heart’, just like the heart of celery, or the artichoke heart.
So, from now on, I’m calling them “dandelion hearts”.
Pick, trim and clean as many dandelion hearts as you wish to serve. I halve or quarter the larger hearts so that they are all a uniform bite size.
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