Dandelions, the new Designer and Edible Weed

by Susan Davis on 28/05/09 at 10:09 am

Dandelion, Pick one Up Next time you're at the local store

Up until recently, city slickers probably didn’t know a dandelion from a daffodil, but this prolific plant is now getting some respect and more exposure in high end groceries.

While most homeowners are trying to keep the annoying weed from overtaking and destroying their front lawns, upscale supermarkets are having a hard time keeping these greens in stock.  They’ve become one of the most popular salad ingredients for a new audience that is willing to spend up to $9.00 a pound for the wildly growing weed.

According to a recent Wall Street Journal report, dandelions are showing a healthy surge in popularity among well-to-do Americans, who consider this new breed of greens to be a salad super food.  Last year, U.S. supermarkets sold a whopping $2 million worth of dandelion greens, and supermarket sales this year are rising 25 percent and more.

Dandelions, which have been used for bootleg wine and herbal tea remedies in the past, are now being foraged by frugal consumers who feel they are getting back to basics by eating the food that their ancestors survived on.

So when you’re working in your yard this weekend, pay a little more attention to the much-maligned dandelions.  I hear they’re really tasty sprinkled with some bacon bits, mandarin orange slices  and honey-mustard dressing.