Native Americans and English Ate Dandelions: A Recipe
The History of Dandelions as Food in America
As I have been researching what modern food equivalents might be used in recreating an authentic 1621 Thanksgiving meal, I discovered that those pesky dandelions which plague my western U.S. yard, are not / were not indigenous. They were introduced to the American natives on the east coast by the English in the years soon following the founding of Plymouth.
It turns out the French were even cultivating them for food quite some time before 1621!
According to Ms. Barrie Kavasch, author of Native Harvests (1977), dandelions went on to become a common menu item for native American Indians.
As I wasn’t able to authentically use dandelions in my Thanksgiving meal plans, I thought I might share an easy dandelion recipe here. I also shared this recipe with my newsletter subscribers last week.
Dandelion blooms are reported to be good eating all spring, summer and fall, while the leaves are far superior in the early spring. Tall, wild dandelions taste better than short, constantly mowed ones do.
Note: Be prepared to cook your blooms shortly after picking as they will close up rather quickly. Also, be sure the landscape of your dandelions has not been chemically treated.
Native American-Style Batter-Fried Dandelion Blooms
Note: Pick, wash and dry a basket full of dandelion blooms (8 cups). Set aside. Mix a little water (1 T.) with two eggs, and beat well. Set aside. Put some fine cornmeal in a bowl (1 1/2 cups). Set aside. Now in a small skillet heat some oil (~1/4 cup. Nut oils or animal lard would have been most often used). When the oil is hot, dip each bloom into the egg mix, then cover with cornmeal in the cornmeal bowl, and toss into the hot oil. Brown on all sides, and remove and serve. FYI: Salt wasn’t typically added to Indian food, but it isn’t altogether unauthentic, either, so add some if you like.
