SMALL fARM

The harvest season begins in spring, when home-grown vegetables are still only a few centimeters tall, dandelions are abundant.

Early spring dandelions are especially delicious, and I must harvest them multiple times each year. We use them not only for salads and spreads but also as a vegetable for Chinese-style fillings and tea.

I usually harvest them while tidying the garden or weeding. When I collect a lot, I wash and air-dry them or chop them for dumpling fillings, then portion and freeze them. In other seasons, I take them out to mix with meat for delicious pancakes, buns, or dumplings.

Dandelion leaves, flowers, and roots can all be used to make tea. I typically separate the leaves and roots, wash them, and either air-dry them or use a low-heat dehydrator. Then, I grind them to a suitable fineness, store them, and enjoy them gradually.

Dandelion roots can also be used to make coffee, though I haven’t tried it myself.

Another way to make tea is by stir-frying. I put washed dandelion leaves in a pan and stir-fry over low heat until dry. This tea has a milder flavor compared to air-dried dandelion tea.

Extra Ideas:

• Pairing leaves with garlic, lemon, or honey can balance the bitterness and enhance the taste.
• Dandelion flowers can be used to make jam or infused in alcohol for a unique beverage.
• Roots are particularly valued for liver health and digestion support.