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Dandelion is a spontaneous herb that grows well in arid soil. My dandelion was seeded, is watered and pampered all year and lives happily in a pot large 1 m in diameter, with hyssop and some ornamental chili.
Over the years of course, the plants fight each other for the upper hand, and occasionally I have to intervene. I chose to eradicate an entire dandelion plant, so I had an abundant harvest.

I prepared two recipes: these delicious pies that can be served with the parchment paper in which they are wrapped for a bouquet effect, and some Eggless Dandelion Pancakes.

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Dandelion and Yams Pies

Ingredients
Serves two:
50g dandelion leaves (about 1 cup)
1 yam
1 onion
1 egg
100ml milk
70g flour
1 tsp baking powder

Directions
Chop the onion and toss in pan with little oil. Add the yam cut into 1 cm cubes and let simmer for 10 minutes.
Add the dandelion cut into small pieces and cook for a couple of minutes.
Divide into two individual ramekins with baking paper.
Beat the egg with the milk, flour and baking powder and pour into the ramekins.
Bake in preheated 180° C (356 F) oven 25 minutes.

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One year ago: Lebanese Fatoush (Purslane Salad)

Two years ago: Trinidad Perfume with Chervil Sauce

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This goes to Rachel from The Crispy Cook who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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