Wild One Cyprus

foraging food

Dandelion

αγριοραδίκι ⋮ similar name, see: Αγριοράδικο

karahindiba

Scientific Name: Taraxacum hellenicum, Taraxacum cyprium

other names: Ταράξακος, πικραλίδα

AVAILABLE: DEC-MAY

EDIBLE PARTS:

Description

Dandelion leaves are 50–250 mm long, lobed deeply idented margins -to- pinnatisect deep opposite lobing and form a basal rosette leaflets in tight circular rings above the central taproot.
Taraxacum Hellenicum has deeply lobed leaves with sharp, tooth-like edges
Taraxacum Cyprium has more rounded and less deeply lobed leaves
The flower heads are yellow to orange coloured, open in the daytime and close at night

preparation

pick tender leaves raw for salad
Steam or boil leaves in the same way as spinach
the leaves have a slightly bitter flavour
the flowers can be used for tea and to flavour jam
pull up the root, wash, dry, roast and grind to a powder as a ‘coffee’ drink

extra info

There are five varieties of Dandelion in Cyprus. The species can be very difficult to identify as some can reproduce like clones and others sexually.

Taraxacum aphrogenes, the Paphos dandelion, flowers October-December. Found in the rocky and sandy soils by the coastline.

Taraxacum holmboei, the Troödos dandelion, flowers May-June. Found in pine forests, roadsides, dry hillsides with open vegetation on igneous rocks at 1100-1950 m altitude.

Taraxacum sect. Ruderalia, also present in Troödos down to the Polis Chrysochou area, flowers April-May.