Dandelion - Dent de Lion (lion’s tooth)

Our name for the weed comes from the French Dent de Lion, meaning “lion’s tooth.” The French name refers to the jagged leaves, which look like sharp teeth. Many Europeans grow dandelions to eat, just as we grow lettuce in our gardens.

The dandelions around my property have been at perfect eating size for the past weeks.  Young, tender and not too bitter.  Follow this link to watch a great recipe video from Clara who is 94 years old and teaching us how to pick and make a dandelion salad.

I often add the leaves to salads and recently had a nice dandelion and chive salad with a lemon garlic vinaigrette.  Sometimes people look at me strangely or ask if they are really eating dandelion leaves? Sure, why not? They're a good source of vitamins and minerals and, if you’re removing them from your garden anyway, might as well put them to good use! More free food! Dandelion greens are sold alongside the Swiss chard at the store but I don't find them as flavourful.

You can eat the flowers, greens and roots. Be sure pick plants away from where the dogs have done "their business". You also don't want ones that been sprayed with chemicals or even near areas that have been exposed to pesticides, sprays, lawn chemicals and the like.


Leaves: try to harvest before the plants bloom. If you wait too long, they will taste bitter.  To cook dandelion greens, wash them well under cold running water, then stir fry or steam them for a few minutes and season as you wish. Some people pour boiling water over them, cover and cook for 5 minutes or so until tender.  Five minutes seems too long to me.

Roots: best when thick and short as opposed to long and thin. I haven't done it but you can roast the root to make a dark, nutritous brew to replace coffee.

Flowers: pull the florets or newly opened flowers off the stems. They have a warm honey-like flavour. Sprinkle on pasta, salads, rice. You can also make dandelion wine from fresh, very young flowers.  They can also be added to pancake and fritter recipes.

NUTRITION FACTS (100 ml < 1/2 cup) dandelion greens: 45 calories, 2.7 g protein, a whopping 3.5 grams of fibre, 14,000 IU Vitamin A, 35 mg vitamin C, 3.1 mg iron, 187 mg calcium, 397 mg potassium... and the good news goes on (Source: Canadian Nutrient File, Health Canada). That’s more than most other vegetables. Without enough vitamin A you can have eye problems and trouble fighting infections. Vitamin A helps kids grow tall and keeps skin healthy. Calcium keeps bones strong, aids in muscle contraction and proper nerve function.

MEDICINAL USE: many pioneers relied on dandelion greens as a spring tonic and so can we! They are full of antioxidants, minerals and vitamins less available during the winter.  Scientists continue to explore the anti-bacterial properties of dandelion, their ability to purify the blood and fight cancer.

© Nancy Guppy, RD, MHSc

Wood Sorrel - free food & tea from your garden and forest

There are many species of common wood sorrel in North America (Oxalis species - oxalidaceae). The type I find at Chapman's Landing is prolific and would usually be thought of as a weed given that it is invasive and common. This wood sorrel has tiny clover shaped leaves and little yellow flowers with five petals. At night, or in cooler weather, the leaves fold up. Wild or wood sorrel is different than the broad leaf sorrel (ruminex acetosa) that I wrote about earlier this year.

The sour leaves are delicious eaten as a garden snack but I also like to add them to salads and use as edible wild garnishes. Lately I have started making wild sorrel tea and that couldn't be easier.

Other names: oxalis, sourgrass, sour trefoil, sorrel du bois



When picking from the wild it is important that you have a good field guide so you can positively identify edible wild food and avoid those which cause digestive upset, or worse, poisoning. Use three photographic references whenever possible. I use "Edible Wild Plants of Eastern/Central North America (Peterson Field Guides) and "Edible Garden Weeds of Canada" by Szczawinski and Turner. I have others but these seem to be the most used this year.



1 cup common wood sorrel - 250 ml
2 cups boiling water - 500 ml

Steep the leaves in the boiling water for 10 minutes. I find it delicious unsweetened but you can also stir in some honey. The cold tea is lemonade-like and can be added to home-made juices and punch.

MEDICINAL USE: according to folk medicine sorrel was infused as a tea to treat kidney and liver ailments. The fresh leaf and rhizome are diuretic, laxative and antiseptic. The wood sorrels contain oxalic acid which can be troublesome in larger quantities but it is not at all dangerous in moderation.


© Nancy Guppy, RD, MHSc
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