A day in the countryside
Although last Saturday morning didn't seem too promising, we headed for a trip outside town. Not even the drizzle and icy cold could spoil my joy for this couple-hour escape from Ljubljana, place that I am so tired of.
An hour of driving and off we went into the middle of nature. Greeted by birds' singing, I sighed and inhaled the pure humid air as if it was my last breath – and when I took a look around me, there was nothing but tranquility. I grabbed my photocamera and went to catch some inspiration.
Primula vulgaris, 'trobentica' in Slovene
Crocus vernus, 'spomladanski žafran' in Slovene
Spring snowflake, we call it 'kronca'
Common snowdrop or zvonček
Primula vulgaris, 'trobentica' in Slovene
Crocus vernus, 'spomladanski žafran' in Slovene
Spring snowflake, we call it 'kronca'
Common snowdrop or zvonček
Anybody help me out with the name of this plant, please!
Ivy on the tree
Ivy on the tree
And now, the real reason for our trip…
Lion's tooth aka dandelion
Lion's tooth aka dandelion
Dandelion, such a versatile plant!
In case you were wondering about the plant's name; the English took it from the French dent de lion (lit. lion's tooth) and it refers to the leaves' shape. This same name is shared among Italian, Spanish, Portuguese and German language. Slovenes call it regrat.
Besides culinaric, we use it also for medicinal purposes. In early spring we go to the fields and seek for the leaves, especially the young ones that are eaten mostly in salads – slightly bitter tasting but charged with iron, vitamins A and C and containing more calcium than spinach.
In some countries they harvest the flowers to make wine and jam, while the ground roasted dandelion root can be used even as a coffee substitute.
Talking about its medicinal effects, our grandmas always adviced us to drink dandelion infusion because it's a well known blood purifier and hence suitable for anemia treatment.
In some countries they harvest the flowers to make wine and jam, while the ground roasted dandelion root can be used even as a coffee substitute.
Talking about its medicinal effects, our grandmas always adviced us to drink dandelion infusion because it's a well known blood purifier and hence suitable for anemia treatment.
For more info about dandelion, you might want to follow this link.
So there I was, armed with the biggest Slovene newspaper (not for reading purposes, obviously) and with a little knife. Juanpi prefered to stay a bit more covered, equipped with his ebook reader, while I went on to search for this humble green plant.
At first, your eyes have to adapt to the green surface you'll be examining, in order to distinguish grass from dandelion. Luckily, green colour is considered eye soothing, so while picking the plant, you are doing some good to your eyes, too.:)
Dandelion with hard-boiled eggs and a simple salad dressing. That's how we mostly eat it – it makes a wonderful nutritive dinner.
Then I made this dandelion salad with grated carrot, cooked barley and some feta cheese – again with a simple salad dressing, made of extra virgin olive oil, lemon juice, aceto balsamico and a pinch of salt.
And last but not least – dandelion salad with marinated fennel and zucchini slices with chopped pistacchios – marinade consisting of olive oil, lemon juice and dill
Then I made dandelion and parsley pesto with an interesting touch of pistacchio nuts and goat gouda cheese – splendid!
Home made tuna pizza with mozzarela, olives and… yep, dandelion.
At first, your eyes have to adapt to the green surface you'll be examining, in order to distinguish grass from dandelion. Luckily, green colour is considered eye soothing, so while picking the plant, you are doing some good to your eyes, too.:)
Now, cleaning the leaves will definitely take you some time. And after washing it well, I advice you to store it wrapped in thick layers of newspaper. These days I'm keeping it in the balcony because of suitable weather. Of course, the best you can do is consume it within few time.
No idea about how to use dandelion leaves? If so, follow up and check what I make with it.
Dandelion with hard-boiled eggs and a simple salad dressing. That's how we mostly eat it – it makes a wonderful nutritive dinner.
Then I made this dandelion salad with grated carrot, cooked barley and some feta cheese – again with a simple salad dressing, made of extra virgin olive oil, lemon juice, aceto balsamico and a pinch of salt.
And last but not least – dandelion salad with marinated fennel and zucchini slices with chopped pistacchios – marinade consisting of olive oil, lemon juice and dill
Then I made dandelion and parsley pesto with an interesting touch of pistacchio nuts and goat gouda cheese – splendid!
Home made tuna pizza with mozzarela, olives and… yep, dandelion.
