Mormon Pioneer women filled their pockets with dandelion seeds for planting when arriving in Utah. Because the dandelion is one of the first green foods of springtime it staved off starvation. Thank you, Tipper, for your wonderful channel. So happy for your recent award!❤
Dandelion was so valued in Europe for that burst of nutrients in the spring. Brought to the Americas for the same reason and moved westward with the pioneers. So sad they are now just seen as weeds in the lawn by many people.
I did the “hold a buttercup under your chin to see if you like butter” on my 4 yr old great-nephew last summer. Now I have to go hunting for dandelions whenever I go see him. 😂
I never knew they were a superfood. Thanks for the info. We used to hold buttercups under each other's chins to see if we liked butter, but we are in England.
I did it! I picked some dandelions after work today and fried them for supper. I used egg, then flour/salt/pepper, and then panko bread crumbs. It was delicious (fried!). It showed me how distant I am from my food sources; the whole time I kept thinking, “This was free!” Thanks, Tipper!
I love dandelions. You can also fry the squash and zucchini blooms. They are more sought after than the squash itself in Europe. You can even stuff them before frying. I add a little cornmeal to my flour. Try them this season and do a video 😊❤
I stuff squash blossoms with cheese-the same used for lasagna. Then roll in egg, flour, and pan fry. Top with Parmesan while hot, serve with marinara. Yum
My Italian grandmother used dandelion greens in soup. She would boil it down and add bits of leftover ham and add small "pastina" macaroni. AWESOME...sprinkle with grated cheese.
My son just went off to SERE training to be an army green beret. It stands for Survival, Evasion, Resistance, Escape. One of the things I told him for getting by out in the woods with no food for days was to eat dandelion greens and the blossoms. Just happened to find your channel and absolutely love it!
That's so cool. I taught my boys what was edible, and some medicinal,, on our walks as kids. My oldest actually won a 4H competition and then went on to win 2nd place regional for a survival presentation. He was the only one in that section that included common plants. Glad to hear someone else is passing that knowledge on to their kids too. SERE is hard, my husband was Spec Op years ago, I can't imagine the course has gotten any easier. Lol. I hope your son does well.
@@Jadeserphant thank you for wishing our boy well. And great work teaching your kiddos. I wasn't that thorough at all! Just offering a few suggestions.
Being Italian we always ate dandelion! We boiled them and have them with Romano beans.. so tasty! The liquid is gold...and we use it for tea it heals your liver!
It really does get your liver working. I used to have eczema (overworked liver dumps toxins out through the skin..basically) tincture gets rid of all my skin issues in just a couple weeks.
My grandmother used to pan fry them in olive oil or boil them down with beans! I loved them pan fried… but I remember that liquid from the beans,,, bitter but good!!
@@RunninUpThatHillh so let me get this right , u boil them first(how long?) Then drain them? What can I make with them? I've had Eczema for years!! Sooooo tired of this ugly disease!! Dictates ur life practically! I e never heard about dandy lions helping to clear up the "break outs"! Am VERY excited to hear this! I can't thank you enough for sharing this information!!!! Can't wait! Now..........to find some dandy lion weeds.....hhmmmm...🤔🧐in the city..... Maybe at a park? Ty again!!
Just have to tell you guys what an excellent channel you have. I'm a storyteller from Wales; keeping our ancient culture relevant and to inform others about it is the best job in the world. I see the same joy here. There are so many similarities between what I've seen of appalachian culture and here in Cymru (Wales) - probably many shared celtic roots. A lot of the cooking reminds me of the way my nan (grandmother) cooked - hearty and delicious. Diolch i chi gyd (thank you all).
Cymru am Beth!! Loved the old folklore of Wales when I was there for a year. The Appalachian history is similar because a lot of the Irish, Welsh, Scottish and German migrants settled in the Mountains of Appalachia. Beautiful American history.
Yes! My great grandfather came from Wales. It took him a while to settle in Southern Appalachia, but here we remain. My mama's side is from Ireland, the rest is pretty much Scottish and a few Cherokee...........so tons of Celtic roots and traditions around here. Of course we didn't realize how many of our traditions were Celtic until my My brother's and I started researching our family. Great to see people from Wales enjoying our culture. This channel is my favorite. She does such a great job.
I have lived in Delta, PA for 30 years now. Delta has a strong tie to Wales because of the migration of Welsh slate workers here long ago. Delta quarries produced slate judged to be some of the world's best in times past. In local cemeteries, the older grave stones are made of the Delta slate, which does not wear and deteriorate as marble does. We have walked through the Slate Ridge Cemetery, reading gravestones, and those slate ones are pristine, as though they were just cut! Many are engraved in Welsh. The Welsh Rehoboth Church in Delta, sadly now inactive, used to give lessons in speaking the Welsh language when I first moved here. I've often regretted that I never joined in to learn it. Wonderful to see how far reaching Tipper's channel is! I just love its connection to so many interesting people.
I can remember having fried dandelions as a child. Growing up in West Virginia we ate many things the land provided. Paw Paws, crawdads, and other things deemed inedible in other areas. My husband ate the greens with his grandpa when he was a child. He said there were never any weeds in his granpa's neighborhood because he picked and ate them all.
I just got back from England a couple of weeks ago. Their dandelions were blooming there too. They were huge!!!! I live in Rabun County Georgia not far from you guys. Your dandelions are just like ours. Theirs in England were almost three times the size of ours!!!
I love dandelions, I get upset when my husband sprays the “weeds” . He sees me eating them when we go on walks, But!, today watching your cooking he says to me, “ I see my wife is gonna use the lawn as her garden!” Thanks again sister , you saved our little pretty healthy “flowers”🌼🌼🌼🌼🐞🐞🐞🌼🌼🌼🌼🌼🌼
My dad liked dandelion salad. I've never tried it. I'd forgotten all about holding the flower under the chin ! Last week Misty ( Misty's mountain cookin) made fried dandelions Thanks for sharing
In a wholefoods cafe I used to work in we were famous for our dandechinos. (Healthy coffee alternative, made in the style of a cappucino. We would get the dried roots, ground and roasted to our specifications, and then brew through the espresso machine. (you can brew in a french press also) Froth/heat the milk of choice and top up. Sprinkle with cinnamon. Delicious! Also, in Switzerland a lot of people would make dandelion "honey" by making a strong infusion (boiling for 30 mins) from fresh yellow dandelion head, water and a the flesh of a couple of lemons and oranges. Leave to steep overnight. Next day strain and measure liquid, mixing 1:1 with sugar, and boiling until the the syrup thickens somewhat. Fill in sterilized jars and label. It is tasty, and pretty and lasts for ages.
When I was a young boy living in Cherokee County, Georgia in the forties and early fifties, my Mother used to make a salad out of dandelion greens and flowers, Creases, [water cress to those that don't know what creases are], and scallops. She would fry some streak-0-lean crispy and crumble it up and add it to the greens and scallops. She would pour the grease from the fried streak-0-lean on it, and I would crack black walnuts and pick the "goodies" out and put them in a cloth and crumble them up with a rock and add them to the mixture. My aunt used to say if dandelions didn't grow in your back yard the Good Lord was mad at you for some reason. I suppose it is a miracle that dandelions are still plentiful because of all the herbicides that are being used. There used to be a lot of Chinaberry trees but I haven't seen one in years. I haven't seen any may pops growing either, and honey suckles are not as abundant as they once were. We used to pull the stem out of honey suckles and suck the nectar from them. Johnson grass is another one that is not seen very much. I don't get out like I used to, but I haven't seen any beggar lice in years. It used to get all over our clothes when we would go rabbit hunting and we would use cotton to get shed of it. I would like to have some sage rabbits fried with some thickened gravy and biscuits with some scalding hot Luzziane coffee with chickory. My Grandmother used to bake biscuits until they got well done and we would dip them in coffee. I really miss the old way of cooking and eating things that folks nowadays scoff at. Thanks for the reminders. Take care and be safe.
Creasy greens are not water cress. Water cress is the same as branch lettuce-a bog plant that lives at waters edge. Creasy greens come up voluntarily in the garden. Or you can get seeds and plant.
Holding it up and looking for yellow? Never heard of that. I do LOVE how she (Corey, not sure the spelling) speaks with her whole body to say YES or NO about things though. My Wifey does what we all call 'the happy dance' where she shimmies from side to side to say she likes the food, lol, she can't really control it. We/I literally use it as a gauge. Dandelions though, all the parts really are or can be good so long as you don't overcook them.
My Grandma would fry the flowers too. As well as boil the greens. As a kid, I'd eat the greens raw ( a little bitter) while I was snippin' greens for Granny. Grandpa'd make wine from the flowers and we'd dig the roots, dry them, then grind them to make a tea at times. Good stuff. God bless.
As kids we used to hold dandelions under each other's chins. If you saw yellow it meant you would fall in love, and it would be returned. Once it seeded, if you could blow away all the seeds in one breath you got a wish. My Daddy hated when we did that because he worked hard on the lawn, but he never said a word to us about it until we were grown and moved out. I asked him why he never said anything and he said that childhood is short and kids should be able to play and make wishes.
I coat mine with a batter and fry. I agree they taste similar to a fried mushroom. Adding some cornstarch with your flour makes for a crisper fried coating.
I blame my wife for exposing me to roasted Dandelion coffee...yep, it is scrumptious and is tasty cold also. Thanks for the episode, it brings back memories of a much better time.
When the dandelions were out in the spring my mother would have us girls go picken and she would heat up bacon greasy to make a warm dressing for our dandelion salad. That was over sixty years ago and it was a sort of snack/ treat when the picken season was upon us. I don't remember eating the flowers, though. Sounds like something I may try. All the best to you and yours, as always. God bless.
My grandma always cooked them like fried green tomatoes “just the yellow flower”.. and it was just like fried green tomatoes, popcorn style. Much in the same manner, you got to eat them while they are hot.
I read once that WW2 POWs tended dandelions and sparingly ate them and the nutrients kept them alive. I also read that Dandelions were brought over from England as a food crop.
In days gone by I used to make dandelion wine, and I would cut the blooms off with sizzers to keep that green part off of the bloom. After all that headache, I finally found that it really didn't matter and I'd bet the way you are cooking them is perfect. Great video, and I agree with Corey............. more butter more better.
Growing up, I used to help gather dandelion greens with my Italian grandma. She would wash them, boil in water for 5 to 7 minutes, drain, saving some of the water, then sauté in olive oil with garlic and red Chile pepper or red pepper flakes….so delicious….brings back memories🥰 my mother in law ( from Pennsylvania) used to make a wilted greens with dandelion greens, sweet and sour bacon dressing poured on while hot then sprinkle chopped, crispy bacon on top….delicious also.
I grew up eating dandelions, mostly the green parts. So delicious!! Steamed or sautéed with a little garlic and olive oil or added raw to a salad. 😊👍🇨🇦
I’d of never thought of eating dandelions. I lived in predominantly Italian neighbourhood, when I was growing up. I remember all the Italian grandmothers out in the fields picking dandelions. I think it was to make wine. All though, I don’t really know. All of those fields are now condos. Thank you for the video.😊🇨🇦
Love this! I'd add some cajun seasoning to that flour mixture. Just yesterday I pulled some dandelions to use the leaves and the tiny flower buds to try pickling them (like capers). I tossed the flowers!! I guess I need to go pick some more. I look forward to more about wild foods - I follow several foraging channels and am constantly amazed at what is edible. Purslane is one of my favorites and it is treated as a weed by many.
The flowers, greens and roots are edible. I have not had the jelly or fried flowers, but I have tried the tea. Dandelion root tea is a great natural diuretic. Thank you ladies! 💜
An easy one: soak dandelion (any or all parts) in cider vinegar 6 weeks to infuse with the nutrients, strain, and use the vinegar as a supplement, with salad dressing, add to cooked green, soups, etc. or any other way you use vinegar. I used it that way to get them into my kids diets, plus good way to preserve the nutrition through winter. I intend to try this recipe as soon as they pop up in my area. MMM!
I have never used cornmeal in the flour for the batter and now I have to try that because it looks really good. The recipe I have always used calls for a tad bit of sugar in it. I think the roots are pretty tasty too. They're really good cooked in greens, fried potatoes and other dishes and I slice and dry them in the oven on the lowest setting to store. I will eat a few dried as a snack from time to time and if you've ever eaten corn nuts, that's what it's like chewing on them. They rehydrate pretty fast and I love adding them to dishes. Thanks for the great video.
What a neat idea! Free super food for the taking. Dandelions come up volunteer in my back yard. Before I saw this video, I thought of them as a nuisance, but no more.
I definitely have to try this! I remember doing the dandelion under the chin thing. It never made sense to me. We never bought butter because it was more expensive than margarine. We just called it butter & didn't know better. The husband & I were laughing last week about the things we have been trying since the kids moved out. Real butter, deli cheese & nicer cuts of meat were at the top lol. Aside from the butter, the rest were just to try. Now we love butter
I told my grandchildren (6, ,4, and 2) that you can eat dandelions and how healthy they are. They just started popping them in their mouths and eating them. They really like them.
Yes I can remember as a child putting the dandelion on your chin to see the yellow. You are correct. If you see yellow you do like butter. God I forgot about that until you mentioned it. Great memories. 🌼
I was just thinking today that I need to get some dandelion blossoms from my backyard to fry. I just use flour and egg though. Also, dandelions are bees first food of the spring. Bees only have 40 min from the time they come out of hibernation to get food. I always make sure they have plenty as they are my favorite pollinators. Brightest blessings
I have memories of my great grandma sending me out to the yard to pick dandelion blossoms in the Blue Ridge Mountains of Virginia for this very purpose! It tastes like nothing else, so good! Thank you for this video and the memories it brought up.❤
"Dandelion" means the same thing! "Dan" is from the same root as "dental", etc, meaning tooth, "de" is from French meaning of, and lion is, well, lion.
If I remember correctly my Grandmother said they use to put dandelions in their salads! Some of the spring mix you buy looks like weeds to me! Lol I would eat them either way…tfs 💕👍
Speaking of food foraged from your yard, apparently maple seeds are edible. Who knew?? From my research, you can boil 'em like peas for about 15 min till soft, or you can dehydrate them and grind them into flour. There are a gazillion maple trees in my neighborhood, so I'm gonna try this!
My family likes the little round unopened flower buds cooked in bacon gravy like you use for other greens. You fry some bacon to just crispy then remove the cast iron skillet from the heat and pour out all but a few tablespoons of the grease In a small bowl beat an egg into half cup of cider vinegar and half cup of sugar Pour the mixture into the still warm but not hot grease while whisking Place the skillet back on low heat and continue to whisk until it reaches gravy consistency Your greens must be washed and dried of excess water or the gravy will be runny Put the greens into the still hot gravy and wilt them well or pour the gravy over them if you like them slightly wilted Crumble the bacon into the greens for flavor. That's my Gran's recipe. Hope you like it!
You had me up until you added the sugar. People put sugar in greens and cornbread can have them all to themselves. I'll delete the sugar and try your recipe.
@@scarshayla I'm sure you could reduce the amount of vinegar but you need the acid and fat to work its magic with the egg to make a smooth gravy. I guess you could experiment with substituting water for half the vinegar. The recipe I gave is how my family made it. Some people like Cole slaw with just mayonnaise and a little sugar but I think it tastes better with the vinegar to cut the sweet and savory of the sugar and mayonnaise. I will also add a half teaspoon of curry powder to both recipes for more flavor. Play with it when you have time and see what you come up with! Be well!
I love your videos. Old mountain cooking. A lot of people say it is bad for you, but I disagree. 3 years ago I weighed over 650 pounds. I have lost over 400 pounds so far and still eat old mountain cooking just not as much. It's all about self control. Love you recipes. Thanks.
This reminds me of the dearly departed, Clara, who shared depression era recipes on her YT channel. I remember her talking about her mother making the most of dandelion season. Thank you foryour research, and for sharing
I've never fried em. Thanks for that. I have tossed the blooms in a salad (salit ☺).. But, my granmaw used to make a spring "liver" tonic of dandelion greens, plantain (White Man's Foot), spring onions, & creasy greens. Right before the Polk would come in. She liked the dandelion greens before they put out to bloom so she'd send you out lookin for somethin' you didn't know precisely what you was lookin for! Haha! But it taught us the herbs in all of it's seasonal incarnations. I love wood violets in a salad... & the early greens are tasty too. Like young fox grape leaves. *edit* prickly nettle in the Spring & lamb's quarters in the mid-sommer.
Ms. Tipper, you've already heard me talk about how my Grammaw used the greens to make a hot salad. She used bacon grease, vinegar, sugar and perhaps egg whites too for the dressing. I sure wish I had her recipe for that dressing. Also, I recently learned that dandelion as we all know it isn't even native to this land. There are some species that are native. But, most aren't. Thank you for sharing and God Bless all y'all.
Might be helpful but maybe different? I use hot bacon grease, all purpose flour. Cook and stir till thick and flour has time to cook. Add cider vinegar, some water and salt. Stirring making consistency of bit thick salad dressing. Pour hot on cut up dandelion greens, etc
@@suemyers7685 Thank you so very much for the information. I am ever in search of that original recipe for her dressing. I sure do appreciate the advice and I'll be giving it a try really soon!
You can eat kudzu as well. I’d love to see you do a recipe with it. Also poke salad. I lived it but never learned how to identify it or cook it. I don’t even know if it grows around here anymore. Mama didn’t drive so her and Daddy would load us children and grandchildren in the car to go looking for it. My Mama could spot it out in a field from the road and a hundred yards it seemed. Daddy would drive slowly by and Mama would tell him when to stop.
I love this! Dandelions are great ! Not only beautiful , but have many uses for wildlife and us humans...very yummy....thanks for sharing tipper! God bless...🙏
Every spring I made a salve from dandelion flowers. It really help with aches and pains that I have in the winter although I don't think it would be strong enough for more serious arthritis. I use to buy aspercreme rub but now I use my salve instead. I've yet to try them fried but I must do that soon.
We boil the greens and then fry them in a pan with garlic. That’s delicious. Never tried the flowers but I will now. I love the green spring grass set off with the bright yellow dandelion. Honey bees depend on them a lot in spring when they’re waking up. Thanks for the video
I'm late to this party because I've been out getting the garden ready. Like you've said we've heard of eating the greens but this is a new discovery for me. Love the resourcefulness of this!
Holding the flower under Corie’s chin brought to my mind a memory from many years ago. My grandmother would hold a flower (not a dandelion) under my chin and say, “Bright little buttercup, now you will show - Whether my darling likes butter or no. Buttercup, buttercup, will you begin? Show me an answer under her chin. In my research, I found it’s from a child’s book of poems dating back to 1880. My grandmother’s mother probably did it to her as a child! And buttercup (flowers) do shine yellow on most everyone😃🌼
We have never had the blooms fried but we will sure be trying them soon. Bumper crop this year. As kids I can remember holding buttercup flowers under each other's chins. Thank you for sharing this ❤
Once my mom and I did an experiment we read about. We roasted the root and ground up for a coffee substitute. It has been awhile, but remembered it was not bad. Also some are of the mind that food considered bitters are extra healthy, and dandelion do have a slight bitter taste. I ordered purslane seeds to get started, as that is another super food.
It's amazing how there are so many things on our earth, that are healthy for us, and people go to far lengths to kill them.......putting poison on them!!!! We need to set our priorities straight! I'm going to try this!! Thank you, from a huge fan!
I think I would prefer the cornmeal too. I do eat dandelion greens in salads and have cooked them like turnip greens but I've never tried the blossoms...yet. Thank you Tipper for another recipe to try and enjoy.
Good recipe. I've enjoyed young dandelion greens in a spring salad. You pick them before they start to set blossoms (or they get bitter). My sister loved to do the holding of a blossom under a young child's chin and tell them they loved butter.
I mix dandelions into a fritter/savory pancake batter to have as a side with supper. I'll snip the flowers in half and toss them in so spread the bitterness of the green part around. If I'm just using greens, I'll add a pinch of sugar.
David of course made the dandelion jelly Tipper . Dandelion is a great source for vitamin C ,A, and k. I have also picked the leaves this year, and dried them for extra herbs in my food . The best way to eat the dandelion is to simply chew and swallow . Look up Stinging Nettles , that is next on my list . Thank you .❤
My grandmother used to put the greens in a salad but she also would put a little bacon grease on them. They're delicious. I'm going to have to try frying the flowers.
Such a wonderful interesting channel! I will try the dandelions fried...ate them in a salad last week and enjoyed tremendously! No bitterness as I thought! I have used pancake batter to fry things in instead of egg and flour and/or cornbread, also putting cornbread in the batter sometimes instead of double-dipping. Just anyway to try. We have fried many different foods..very enjoyable! I love this channel...learning to do different things. Just so interesting! Thank you so very much! Love the info on all the wild foods! 🙂
Hi Tipper, my great grandmother would make Mormon green salad. She used the greens and some cabbage. My mother recalled it wasn't bad. Thanks for sharing this.
Angel Crowns, more often referred to as death crowns. They are an interesting piece of Appalachian folklore. Death crowns are created when a clump of feathers inside of a pillow takes the form of a crown when someone dies after falling asleep on their pillow. These death crowns are discovered after a family member or friend either hugs the loved one’s pillow or lays down on it. They will notice a hard lump inside the pillow that cannot be smoothed away. Curious they cut the pillow open and find the mysteries feather crown inside. The crowns are neat and extremely tight. All the feather quills point to the center of the crown. FOLKLORE SAYS THE FEATHER CROWNS ARE A SIGN THEIR LOVED ONE WENT TO HEAVEN- Appalachian folklore says that the death crowns are a sign for the family that their loved one has made it to heaven. Many families have taken great comfort from finding a death crown. Folklore also says that if a living person finds a death crown in their feather pillow they are not meant to have a long life. It is also believed that it is especially fortunate to find a death crown in the pillow of someone considered to be”less than deserving” because that indicates the individual has been absolved of their sins and will be allowed to walk through the pearly gates. There are some that believe finding a death crown is a sign from the dark side. They think the crowns are evil omens that witches have cast on an individual and they immediately remove the crown and throw it into a fire. When a feather death crown is found in the pillow of someone who has passed, it is carefully removed from the pillow. Then, Appalachian tradition says the family member must put the crown on display for family and neighbors. In the past, a death crown was shared in the local newspaper as an addition to the person’s obituary. Most families that have found a death crown in their loved one’s pillow store them safely in a box or display them in glass-topped cases. Some people have had glass cases made to display the death crowns. Some people believe that this phenomenon is caused by an electrical charge that leaves the body at the time of death. Others think that death crowns are miracles. We may never know the truth about death crowns, but there is no doubt that they are a strange addition to Appalachian folklore. (From Forgotten Appalachian Memories)
I see your sweet dog Olive! Those fried dandelions look good. Up here in Massachusetts I’ve only ever heard of people making dandelion wine. I have eaten clover blossoms when I was small, I was told they were edible.
Mom would make dandelion greens like she did any other greens, with bacon (and the grease, of course!) and vinegar. Greens can be bitter, and dandelions sure are, but a little vinegar to finish them off takes some of that away. I remember as a child it was great to find among the leaves a little clump with a tiny bud in the middle--I don't know why, I think it all tasted the same, but we thought that was special!
