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Eating Dandelion Flowers

To most people, dandelions - with their bright yellow flowers - are just an annoying weed. But I've learned a secret our ancestor's knew well: Dandelions are fantastic food and good medicine.

I've blogged before about foraging for dandelions, eating their leaves("dandelion greens"), and using theirroots as a medicinal tea (sometimes called a substitute for coffee). Today, however, I want to focus on the weed's sunny yellow petals.

Nutritional Information on Dandelion Flowers

Uncovering nutritional information about dandelion flowers is much more difficult than digging up the goods on dandelion roots and leaves (which are both highly nutritious). However, I did find a couple of sources claiming the flowers are a superb source of lecithin - which is believed to maintain brain function and may slow or stop Alzheimer's disease. Lecithin is also supposed to be good for the liver.

Another source says dandelion flowers are a good source of vitamins A, B, and C, beta-carotene, iron, zinc, and potassium.

And if you can't stand the bitterness in dandelion roots or leaves, take note: The flowers are mildly sweet. One caution, however; if you have allergies to ragweed, marigold, mums, daisies, or yarrow, you might be allergic to dandelion flowers, too.

Harvesting Dandelion Flowers

First, choose only dandelions you are certain haven't been sprayed with chemicals. Road side or park dandelions are not recommended. Instead, choose weeds from your own yard, or from a wilderness area.


To harvest, simply pick off the flowers. Wash in a colander under cold, running water. I recommend letting the flowers dry a bit before you attempt to remove the petals, or you'll find the petals stick to your fingers. When the flowers are dry, remove as much of the green parts as possible without making the flowers fall apart. Use as soon as possible.

NOTE: Most sources stress that when using dandelion flowers, all the green parts must be removed. I have found that it doesn't matter a bit if some green pieces get mixed in - and as I explain below, sometimes the green parts actually improve the recipe.

How to Eat Dandelion Flowers

Tea is a popular way to get the benefits of dandelion flowers. Pluck the petals from 8 to 10 flowers and pack them into a tea ball. Place the tea ball in a cup and pour boiling water over it. Steep for about 10 - 15 minutes. Serve hot or cold.
I find this tea almost tasteless, which is probably why many people add fresh lemon or lime juice to it. A better solution, I think, is to leave the green parts attached to the petals, following all the other directions given above. This produces a mild tea with a pleasant earthy flavor.

You can also make the tea with dehydrated dandelion flowers. (Dehydrate flowers, with green parts in tact, on 95 degrees F. until completely dry. You may find that some of the flowers go to seed while in the dehydrator; discard those.) Follow the same procedure but use about 6 to 8 dehydrated dandelion flowers. If you prefer the tea without the green parts of the flower, I find it best to store dehydrated flowers with their green parts intact; you can remove the petals as you need them for tea or other recipes.

Frying the flowers is another popular way to consume them. Mix together about 2 tablespoons of cornmeal, seasoned with salt and pepper, plus a pinch of oregano and thyme. Beat an egg and dip the flowers, one at a time, in it. Then roll the flowers in the cornmeal mixture. Fry in a pan with a little heated olive oil in it.

You might also try dandelion wine (something I haven't tried yet, but hear is good; there's also pink dandelion wine), dandelion flower fritters, dandelion flower syrup, or dandelion flower jelly (see my tutorial here). Some people just put the raw flowers or petals into salads, too.