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My mother would agree. Each spring about this time, she took her wooden-handled trowel and dug out dandelion plants fertilized by cow and horse manure in the meadow next door. “Dandelion has a lot of iron,” she said of the long, spiny leaves. “And it’s so good with hard-boiled eggs and bacon.”
Some time ago my sister Janice shared Mother’s recipe. I was pleasantly surprised because I didn’t know it was written down anywhere.
Add a little water till soft.
Add white sugar – a little vinegar
Fry bacon and hard boil two eggs
The recipe wouldn’t pass muster for cookbook publication, lacking as it does measurements and a logical order. But reading between the lines, I constructed her dish in a slightly different way.
First of all, I bought dandelion at a local farmer’s market. The label reads organic. The dandelion stalks pictured here look too perfect The dandelion strands of my childhood were more wiry, a deeper green. “Organic” was not a selling point back then.
I began by frying bacon and hard boiling eggs.
Instead of white sugar, I used brown.
And I saved the broth from cooking the dandelion. “It’s good for what ails you,” I imagine Mother would say.
Finally, good enough to eat!
Continuing the discussion of dandelion in The Morning Call, Sheehan quotes Patrick Donmoyer, an expert on Pennsylvania Dutch folklore, who believes eating dandelion greens is symbolic. “Donmoyer, who has lectured at the Pennsylvania German Heritage Center in Kutztown, reports that some people believed that the dandelion were special, holy even, gathered as they were during the week leading up to Easter.”
Christians will celebrate Easter the first Sunday in April, and about the same time (April 1-9, 2026), Jewish families will observe Passover, enjoying the ritual of the Seder meal. Surely no bacon will be served, but the menu will feature eggs, symbolizing renewal, and bitter herbs, signifying the agony of Hebrew enslavement in Egypt.
Traditional Seder Menu, Source: myjewishlearning.com
You can see a fully furnished Seder table here in a previous post. I wonder whether dandelion, like horseradish, would qualify as a bitter herb.
(The content of this post first appeared in a post published April 23, 2016. without the photo of Mother below.)
What rituals do you observe in the spring – eating certain foods? cleaning house? planting a garden?
Do you have a dandelion (or endive) recipe to share, or an experience of eating the dish?
Have you observed the Passover Seder?
Postscript to My Readers
Believe it or not, I have been blogging for over 13 years.
Since February 2013, blog posts have accrued on my website, “Plain and Fancy.” To date—717 of them. I write for bloggers and non-bloggers alike. Some of you have been with me in this adventure from the beginning. That’s wonderful! I value your friendship and our connection here.
Like author Marsha Ingrao admits on her blog, some readers comment regularly; others read quietly and rarely comment. It’s all just fine. You don’t need a blog—or even have an interest in blogging—to enjoy or participate in our conversations here. They are open to all.
I’ll be taking a break now through April, probably returning some time in May.
Good morning, Marian! We’ll be having our not-traditional Seder. I do have a Seder plate, and usually I just use some prepared horseradish for the bitter herb. Horseradish and charoset mixed and eaten together is also part of the Seder. My husband and I like the very hot horseradish. 😊
I’m looking forward to the start of farmers’ markets in May. I’m sure we’ll have a choice of bitter greens in our farm share. 😊
Enjoy your break!
Based on my sister’s experience in the mid-Atlantic now, I would say snow is behind you and you are springing ahead. Thanks for including the detail in your non-traditional Seder. And how wonderful that you have a farm share to look forward to and the farmers’ markets in May.
Thanks for the good wishes and for being a constant friend in this space, Merril! 😀
You’re welcome, Marian! 🌼
We had plenty of dandelions growing on our farm but the only thing that was ever made out of them was dandelion wine! We used to pick them and bring them in for mom as flowers. She would fill a canning jar with water and put them on the table for decoration to make us happy. Congratulations on 13 years of blogging! Enjoy your break. Will you be travelling for Easter?
Yes, I know about dandelion wine and people in our community who made it–ha! But we did make little bouquets out of the bright yellow flowers, which I remember on the kitchen table.
We won’t be traveling for Easter but shortly after plan at trip to the Mediterranean where we’ve never been. Thanks for asking, Darlene! 😀
Marian,
I have been reading your blog faithfully for the 13 years. I comment occasionally.
My mother & grandmother would pick dandelion greens and cook them with some bacon grease to season them. Sometimes they would mix the dandelion with other wild, native greens that grow in the West Virginia hills. Always fun to pick them and delicious to eat.
You’re a country girl like me, Bonnie.
I appreciate your presence here, one of the few readers I know both face to face and in digital encounters. Thank you SO much! 😀
Enjoy your break!
Thanks, Melodie! 😀
Marian, we started blogging at about the same time and that is how we got to know each other. Can‘t believe it’s been 13 years!
I‘m so anticipating spring, but as I look out my bedroom window I still see snow flakes!
A spring ritual for me is baking Paska for Easter and I did that yesterday. It‘s so good with a cottage cheese or cream cheese spread. As it rises I remember that Jesus rose from the dead and that spring will arrive!
Elfrieda, your mention of Paska bread reminds me of our trip to Ukraine where we saw worshipers carrying this bread on Easter morning. I’m sure you saw this on my blog years ago, but here’s a refresher: https://marianbeaman.com/2022/03/30/our-easter-in-ukraine/
I remember saying to the Ukrainians at the time, a phrase I learned: Khristos voskres! Christ is risen indeed! May the snow melt in Manitoba as spring returns! 😀
Marian, we started the same year, same month, so happy blogoversary to us both!
I’ve never had anything with dandelion. But I would try your recipe.
I have attended a seder. My church had a seder service/meal every year. A rabbi would come and do the honors.
So we have a trio of blogger friends who began blogging in February 2013 (You, Elfrieda and me) That a long time . . . and many blog posts shared!
I did not know your church had a Seder service with a rabbi attending. (You could blog about that.) As always, thanks for chiming in with a meaningful comment, L. Marie! 😀
Good morning, Marian. You have inspired me to try to duplicate this modern version of dandelion delicacy. I loved this dish as a child, and we were sent to dig dandelions every spring. Thanks for the recipe!
You sent me back to my own history as a blogger. I started August 11, 2008. I have cut back to only occasional posts in the last four years or so, so I also have 711 posts (and 91 unpublished drafts!). One of the best reasons to keep blogging is that I am aware of readers even when they don’t comment, and I have an outlet for thoughts I care enough about to record publicly. The best feature of WordPress is that search button. It’s like having an electronic scrapbook — one that does not require me to sit beside the drawers of scrapbooks and guess which one contains the item I am looking for!
Shirley, you’ve articulated some additional points to my reasons for blogging: You have an outlet for thoughts you want to share publicly and the search button enables an electronic scrapbook. The latter reminds me of the laboriousness of paging through my 21 photo scrapbooks I assembled years ago just to find a single snapshot.
When you make the dandelion recipe, I’d love to see the finished product. I remember it as a dark green mess with bacon and egg slices standing out. Since I savor vinegary food, it tasted delicious to me. 😀
I had no idea there were so many medicinal benefits of dandelions. About six months ago, I gave up coffee because I believed it was contributing to my digestive issues. I’ve been drinking tea since, and I just read there is such a thing as dandelion tea. Your post encourages me to try that, Marian.
Pete, I wonder if it the dandelion tea comes in a box or if you have to brew the leaves. When you try it, let me know how it turns out.
Thanks for adding this–and for appearing here once again! 😀
I know dandelion greens were commonly eaten in Vermont. Your recipe sounds like a great way to prepare them. I don’t think I’ve ever had them. My mother would serve beet greens with vinegar.
Liz, preparing beet greens sounds very similar to steeping dandelion. I recently bought beets with long stems, so I could roast diced beets and carrots with maple syrup. I probably threw the greens away; now I regret it.
By the way, your constant support here inspires me–so appreciated! 😀
My pleasure, Marian! I love roasted beets and carrots. I think probably the Harvard beets my mother made are my favorite.
😀
Hello Marian, congratulations on your many years blogging. I have never heard of the dandelion recipes apart from dandelion wine. My Mum used to tell me how good liver and tripe were for me. Tripe never eaten, but I could just about tolerate the iron rich liver [had to be lambs though.] Such an interesting read. Thank you.
Joy, thanks so much for adding this bit about liver and tripe. I knew iron-rich liver, probably beef, was good for children, so I’d doctor it up with lots of onions and they ate it. (I think they did eventually catch on to my attempt at culinary deception.) I’m glad you enjoyed this post and appreciate your telling me so too! 😀
My first reply I see flew off into the wide blue yonder. And it was so good! Here goes round 2:
I too have vivid memories of Mom bent low digging up succulent spring dandelions. Yum, the harbinger of spring on mother’s menu.
I also remember her gathering the yellow blossoms to make dandelion wine. Last year my neighbor friend and I tried our hand at dandelion wine making. Quite a process: gathering, cleaning, boiling, straining, cooling and funneling the clear liquid into glass jars. Very sweet and delicious and we still have a jar or two leftover. Here’s to mother and dandelion wine!!
Thanks for persisting, sister Jean, and for adding new facts to my memory bank. Your comment inspired me to Google the recipe for dandelion wine. Oh, my gosh–it’s a lot! 😀
I wonder how yours compares.
Ingredients
3 quarts dandelion petals, loosely packed
1 gallon water
2 oranges, with peel, preferably organic
1 lemon, with peel, preferably organic
3 pounds sugar
1 package wine yeast
1 pound raisins, preferably organic
Cook Mode Prevent your screen from going dark
Instructions
Collect the blossoms when they are fully open on a sunny day. Remove any green parts and measure out three quarts of petals.
Bring the water to a boil and pour it over the flowers in a large pot or crock. Cover with a towel to keep dust out and let steep for three days. Stir daily to keep the petals submerged.
Prepare the oranges and the lemon. Zest (finely grate) about half of the rind and peel the rest off in very thin strips. You want to minimize the amount of white pith added to the brew.
Finish peeling the citrus, and slice them into thin rounds.
Add the lemon and the orange zest to the flower-water mixture and bring to a boil. Remove from heat, strain out solids, then add the sugar, stirring until it is dissolved. Allow to cool to room temperature.
Add the yeast, raisins, and orange and lemon slices and rind strips to the liquid. Put everything into a crock (or wide mouth carboy with airlock) to ferment. I cover my crock with a clean cotton towel held down by a rubber band. Stir daily with a wooden spoon or non-reactive stir stick.
When the primary fermentation mixture stops bubbling (1 -2 weeks), fermentation is almost done. Strain the liquid through several layers of cheesecloth or a flour sack towel.
https://commonsensehome.com/dandelion-wine-recipe/#tasty-recipes-32040-jump-target
I’m pretty sure we used all those ingredients except for the raisins. Yes, “it is a lot,” but worth the time and effort. More fun doing this with a friend too.
Thanks for responding.
No dandelions in Florida, but if we lived closer, I’d give it a try. By the way, Google said dandelion wine contains 12-14% alcohol, not very much. 😀
We do different things on Easter Marian. We may go to Easter brunch, ride our bikes or yes, garden a little. Last year, I actually made a quiche for the first time. (Since I don’t really cook, this was a big deal.) 😊 In years past, we took our son to church and hid eggs. I definitely “feel” Easter. There just is something about the day, and I want to celebrate it, even if it’s quietly. I learned something new here. I had no idea that dandelions have a lot of iron. This may come in handy if you read my post tomorrow, haha. Thanks for giving me some major spring “feels”, Marian. I’m ready.
Melanie, one of the reasons I blog is reading about the rich variety of readers’ experiences shared here–yours among them. Even though my blog break officially starts today, I’ll me sure to read yours tomorrow. Thanks so much for your presence here ever since you joined the blog world! 😀
Aww, that’s very sweet, Marian. Thank you. I’m so glad I “met” you! I’ve always enjoyed your stories and insights on your upbringing particularly because I grew up close to an Amish (I know you’re Mennonite)community. It is always interesting …part of that rich variety you reference. Have a wonderful Easter Break! 🌼 🌸 🌻
Thanks for the follow-up–and the good wishes, Melanie!
On behalf of my dear wife, THANK YOU READERS for following Marian’s blogs and stories. As some have noted for even several years. Several days of the week I find her writing, researching on her computer, often writing notes in long hand for hours, hoping (I accidentally typed “hopping” 🙂 she could bring a fresh thought or subject matter in an interesting way together to share with you all. Near the end of the week she wonders why she gets tired. I say with a little love tap, “Dear, even when you don’t realize while you are engrossed in your writing you are using your b r a i n, and that takes energy!”
Growing up in Spokane, Washington I remember in the Springtime after the snow melted seeing the dandelions in our yard. I believe too, that my Mom sometimes turned the dandelions into a side dish, probably with bacon and a little vinegar.
Marian is incorrect on one thing, when mowing our lawn recently I plucked a few dandelions out of the grass, but they never made it to our table. I didn’t realize that dandelions were part of her blog post. Looking back maybe I could have put the few jagged edged leafs with the happy yellow flower into a small glass vase.
Thanks, my dear, for including nostalgia and a little “dandelion” surprise into your comment here. I must say you have a ringside seat to the blog production at our house and have faithfully read every, single post, so that I don’t write hopping instead of hoping. HUGE THANKS! 😀
And the next time you see a happy li’l dandelion flower, do pluck it . . . for old time’s sake. ((( )))
Marian, my southcentral Pennsylvania grandmother made dandelions much like your recipe. I loved it. Thank you for bringing back that childhood memory. Enjoy your break.
Lorrie, thank you the reminder that Shippensburg had glorious dandelion blooms much like Elizabethtown did. And thanks for being such a faithful supporter of my blog and books over the years, Lorrie–I so appreciate it. 😀
Hi Marian, Imagine throwing away all those dandelion weeds we pulled out when we were kids. Indiana had enough dandelions to fill everyone’s kitchens to overflowing. My favorite part of the dandelion was blowing the seeds everywhere and planting the new crop for the next year. One of these days, I will look for some dandelions to cook. You made it sound delicious. 🙂 xxx Thanks for the mention!
My sisters and I blew puffy dandelion seeds all over the meadows. When we were very young, I don’t think we realized that we were planting the new crop for next year.
You are generous with your time and, by paying tribute to the lifeblood of our blogs: our readers. So well stated, Marsha. THANK YOU! ((( )))
Hi Marian, we have lots of dandelions in our garden but it’s never been suggested they are edible. A lovely picture of your mother. How did your dish taste?
Thanks for reading, Robbie.
How did my dish taste? I’d say bittersweet because of the mingling of brown sugar and vinegar. You might want to try this easy recipe.
😁
Happy blog anniversary Marian! I loved your post and the relation to the Passover Seder. Yes, I do believe that dandelion could very well sit as placement on the Seder dish for bitter herbs. 💕
As I mentioned to Robbie, this recipe tastes bittersweet to me. On the Seder table, perhaps add more vinegar to the mix.
It’s good to see you here again, Debby. Now I’ll be leaving for a while.
We both have a strong work ethic, but it’s good to have a “rest” ethic too! 😊
We used to have dandelions in our front yard of our house in California. We have turf in our backyard of the house in Oregon, so we don’t have dandelions. I go to my daughter’s church. They’ll have Easter egg hunt for the kids on Saturday. After church on Easter, I make brunch for the family, and the grandkids have an Easter egg hunt in our backyard.
Miriam, that sounds like a lovely time–Easter celebration with family. Some serendipity here: I just left a comment on your blog post about Luann Castle’s book. Amazing! 😀
My grandkids look forward to it, Marian! I used to make it a treasure hunt for my daughter with clues in each egg that led to the next. I haven’t done it for my granddaughters yet. Thank you for visiting Luanne. 😊
I’m glad this post sparked a memory–and maybe a goad for doing something new with the next generation.
Yes, I enjoyed your promo for Luanne. I look forward to reading her new book! 😀
That was a sweet memory, Marian! 😍