With its intensely yellow flowers, the Dandelion (Taraxacum officinale), also commonly known as the dandelion or puffball, is known for its characteristic white spherical shape at the end of the inflorescence, ready to be blown by both adults and children. This perennial herb has been known for its medicinal properties since ancient times; its name in Greek, "taraxakos," means "I heal."

Dandelion is rich in proteins, vitamins, carbohydrates, and minerals, and among its many healing properties, its diuretic effect stands out, thanks to the high potassium content in its roots and leaves, which helps combat water retention. Furthermore, thanks to the presence of taraxacin, this herb facilitates and improves digestion.

We suggest you enjoy its flower buds in oil by preparing this recipe, Dandelion in Oil:

• Cooking Time: Approximately 10 minutes
• Difficulty: Easy
• Servings: 4 servings

Ingredients:

• 500g of Dandelion flower buds
• ½ liter of vinegar
• 2 glasses of dry white wine
• 2 tablespoons of coarse salt

Harvest the Dandelion flower buds, preferably tender and healthy. Remove the collar leaves and wash them gently. Boil ½ liter of vinegar with 2 glasses of dry white wine and 2 tablespoons of coarse salt in a pot. Once the water is boiling, add the Dandelion flower buds to the pot and let them boil for 5 minutes. Collect them with a slotted spoon, drain them from the cooking liquid, and place them on a cloth to dry.

After a day, place them in small jars and cover them completely with olive oil. For proper preservation, it is recommended to remove all the air and ensure they are always covered with oil.

If you are interested in learning more about them or how to recognize them correctly – which is very important – and understand how to collect them, visit the website of the Academy of Wild Field Herbs or follow their Facebook page.