Dandelion on Griedunnerschdaag (Green Thursday); a Pennsylvania Dutch Tradition

The Dandelion. Perhaps one of the most misunderstood gifts provided by Mother Nature. Their bright yellow heads pop-up everywhere, and we do our best to eradicate this "weed" from our gardens and backyards, most of us totally unaware of the brilliant nutritional punch they pack. Our ancestors, however, were highly attuned to the power of this plant. One of the staple side dishes of traditional Pennsylvania Dutch cooking is the Dandelion Salad with Hot Bacon Dressing. This time of the year is especially good pickin' because the more mature the plant becomes, the more bitter the taste. Eaten early in the season, their taste is at its peak, they are tender, and delicious. Coincidentally, prime Dandelion season overlaps the season of Easter. Traditionally, the days leading up to Easter Sunday are considered to be auspicious and are observed with great importance. "Green Thursday," Griedunnerschdaag, the Thursday before Easter Sunday, was the day our Pennsilfaanisch Deitsch ancestors ate something green to ensure good health the remainder of the year. Not only is Dandelion in its prime to pick and eat this time of the year, but it is perhaps the only green edible growing this time of the year; hence, the tradition of Dandelion Salad with Hot Bacon Dressing evolved and endured throughout the generations. My paternal grandmother made this salad, as did my maternal great-grandmother, as well as my husband's paternal grandmother. So, today as I prepared my garden for planting, I picked the harvest she had already prepared for me as I went along, and I gathered quite a bit of Dandelion for my salad tomorrow. Since I am not using the Dandelion right away, I sealed it in a Ziplock bag and placed it in my refrigerator, unwashed, until time for use. It can be stored for two or three days in the refrigerator. Note: though the entire Dandelion plant is edible, we use only the leaves in this recipe. Here are the nutritional benefits of Dandelion and a recipe for you to try.

Nutritional & Health Benefits of Dandelion

1. Dandelion is full of vitamins and minerals such as Vitamins A, B, C, and D- as well as iron, potassium, and zinc.

2. Digestive System- Dandelion is a liver cleanser, and Native Americans used it to treat kidney disease. It is used for upset stomach, gallbladder issues, diarrhea, and to stimulate appetite. It is also used to treat appendicitis.

3. Anti-Inflammatory / Blood- Dandelion is used as a diuretic to reduce water retention, and swelling. It also balances blood sugar, assisting those with diabetes.

4. Promotes Healthy Skin- especially good acne treatment.

Among the many benefits of Dandelion, there have been studies to show promising potential of the plant regarding breast cancer and gastric cancers. It is also good for the brain and immune system. If you want to read more details regarding the health benefits of Dandelion, check out:

https://ensosuperfoods.com and https://mountsinai.org/health-library/herb/dandelion

Dandelion Salad

Ingredients:

Young Dandelion Greens

4 Thick Slices of Bacon

1/2 Cup Cream

2 Tablespoons Butter

2 Eggs

1 Teaspoon Salt

1 Tablespoon Sugar

4 Tablespoons Vinegar

1/2 Teaspoon Paprika

Black Pepper

From "Pennsylvania Dutch Cooking"booklet distributed by Dutchcraft, Inc, Gettysburg, PA: Wash dandelions and pick over carefully. Roll in cloth and pat dry. Put into a salad bowl and set in warm place. Cut bacon in small cubes, fry quickly, and pour over dandelions. Put butter and cream into a skillet andmelt over low heat. beat eggs, add salt, pepper, sugar, and vinegar, then mix with the slightly warm cream mixture. Cook over high heat until dressing is quite thick. Pour, very hot, over the dandelions, stir well and serve.

by Gretchen Swank 4/5/2023

To Learn more about Pensylvania Dutch traditions surrounding the Easter holiday, check out:

"Your Pennsylvania Dutch Minute: Easter" with Doug Madenford via YouTube, published April 12th, 2017.