Traditional Foods: The Delightful Dandelion

You might think of them as just pesky weeds, but the Coast Salish people have been using dandelions for food and medicine for centuries. First brought to Vancouver Island by European colonists, the plants quickly spread, and our ancestors soon recognized their benefits – incorporating them into their diets and medicines.

Coast Salish people have been gathering dandelion leaves for food for a long time. They would pick the leaves when they were young and tender (the older leaves tend to be bitter), usually in the springtime. These leaves are full of nutrients like vitamins A and C, as well as minerals like iron and calcium. The Coast Salish people would often eat the leaves raw in salads or cook them like spinach.

Young dandelion roots can also be eaten – boiled, baked or fried, or chopped up into stews and soups. Even the flowers themselves are nutritious and full of vitamin D. Pick the newer blooms with shorter stems and remove the green petals under the base (which can be very bitter). The yellow flowers can be eaten raw in salads, mixed into dough or pancake batter or the whole flower can be dipped in batter and fried as a fritter.

Note: Be cautious when harvesting dandelions from the side of the road – they can be full of contaminants from passing vehicles. Same goes for collecting plants from yards where pesticides may have been used.

Medicinal Magic

Not only are dandelions nutritious, but they also have some amazing medicinal properties. The Coast Salish people used dandelion leaves to treat various ailments. For example, they would make a tea from the leaves to help with digestion or to cleanse the blood. Dandelion tea was also used to soothe sore throats and coughs. Even the sticky white sap from the stem was used to help get rid of warts.

Roots of Healing

But wait, there's more! Dandelion roots were also valued by the Coast Salish people for their medicinal benefits. They would dig up the roots and dry them out. Then, they would grind the dried roots into a powder and use it to make a tea. This tea was believed to help with digestion, liver and kidney problems, as well as to purify the blood.

Harvesting with Respect As always, when harvesting foods and medicines, it is important to recognize and observe the teachings. Respect the gift that this plant is offering. Take only what you need, and give thanks to the dandelion for providing you and your family with food and healing medicine.

So, the next time you see a dandelion, remember that it's not just a weed—it's a valuable plant that has been used for centuries by the Coast Salish. From delicious salads to soothing teas, dandelions have a lot to offer. Maybe you'll even want to try using dandelions in your own cooking or for making tea! Just remember to give thanks for the gifts it provides.

Dandelion Petal Pancakes (recipe courtesy of “Wild Food and Medicine Plants of the North” by Beverley Gray)

·         1 cup all-purpose flour

·         1 cup cornmeal

·         1 teaspoon salt

·         2 teaspoons baking powder

·         1 cup dandelion petals

·         2 eggs, beaten

·         ¼ cup sunflower oil

·         ¼ cup honey or maple syrup

·         1 cup milk

1) In a bowl, combine flour, cornmeal, salt, baking powder and dandelion petals.

2) In a separate bowl, mix eggs, oil, honey or syrup and milk.

3) Stir wet mixture into dry – batter should be thin enough to pour.

4) Cook pancakes on medium heat in a lightly oiled or non-stick pan. Flip pancackes when bubbles form and pop.

5) Serve with butter, jam or syrup.