Translating to “lion’s tooth” in French, this wild plant is rich in vitamin A, C, iron, calcium and potassium.  It has high levels of luteolin, an anti-inflammatory and mast cell stabilizer.  Luteolin inhibits essential components of cancer cells when it binds to them thus rendering them ineffective and unable to reproduce.  This characteristic has been demonstrated most notably with prostate cancer, although other studies being done.  Dandelion is considered a bitter herb which, in general, can aide the digestive system to function at its peak by stimulating digestive juices and dispatch stored bile from the gallbladder to the small intestine after meals.  This aids nutrient assimilation and a more freely moving digestive tract.  

The taste of Dandelion Wild Sea Salt is very mellow and does best with vegetables, chicken and pork.  I even love it on eggs in the morning.

(Note that this flavor may cake while in the jar (kind of like granulated garlic).  Just use a chopstick or butter knife to gently break it up before sprinkling.  Also, please note that this flavor’s color does bleed into the foods. For instance, if you sprinkle it on eggs, the eggs will turn a light brown.)


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Dandelion and Bacon Sandwiches (serves 4)

8 slices of thick cut bacon, preferably pastured and not cured

1/4 teaspoon chili powder

1 teaspoon Dandelion Wild Sea Salt

2 tablespoons packed brown sugar

1/4 cup finely chopped walnuts (optional)

2 tablespoons molasses

1 tablespoon water


4 ounces goat cheese

4 medjool dates, pitted and finely chopped

1 tablespoon lemon zest

2 tablespoons fresh lemon juice

1 tablespoon olive oil

1/4 teaspoon crushed red pepper flakes


fresh dandelion leaves, rinsed and patted dry

crusty, toasted sourdough bread

1.  Preheat oven to 400.

2.  In a small bowl, combine the chili powder, Dandelion Wild Sea Salt, brown sugar, nuts, molassas and water.  Mix well to form a paste.

3.  Lay the bacon on a lined baking sheet.  Top each slice evenly with the Dandelion Wild Sea Salt paste.

4.  Bake until browned and crisp, 20-30 minutes, or until bacon has reached your desired crispiness.  Remove from the oven, allow to drain on a piece of paper towel to room temperature.

5.  To make the Spread:  In a medium bowl, place goat cheese, pitted dates, lemon zest, lemon juice, olive oil and red pepper flakes.  Use a fork to mash the ingredients together.  Add a touch more lemon juice or olive oil to reach your desired consistency.

6.  Spread goat cheese mixture on toasted bread.  Top with bacon and fresh dandelion leaves.  Serve immediately.

Smoked Dandelion Chicken with Corn Cakes and Vinegar Slaw (Serves 4)

1 1/2 lbs boneless, skinless chicken thighs

2 T Olive oil 

1 tea Dandelion Wild Sea Salt


1 cup organic polenta

1/2 cup organic all purpose flour

2 tea organic sugar

1 tea baking powder

3/4 tea Dandelion Wild Sea Salt

1 cup water

1/4 stick unsalted butter, melted + more for pan frying

3/4 cup grated sharp cheddar cheese


1 large red onion, thinly sliced

2 carrots, julienned

1 fennel bulb, thinly sliced

4 radish, julienned

1/2 cup parsley, minced

1/4 cup extra virgin olive oil

1/4 cup sherry vinegar

1 tea honey


1/4 cup chopped cilantro

edible flowers (if desired)

1.  Mix up the slaw ingredients in a bowl and set aside to marinate.

2.  Prepare a stovetop or outdoor smoker with applewood chips and a rack for the chicken.  

3.  Rub the chicken with oil and season well with Dandelion Wild Sea Salt.  Place the chicken on the grill of the smoker and heat until whafts of smoke appear.  Close the lid and smoke for approximately 18 minutes or until cooked through.  Remove from smoker and let come to room temperature.

4.  For the polenta cakes:  Preheat oven to 300 and line a sheet pan with parchment paper.  In a bowl, mix up the polenta, flour, sugar, baking powder and Dandelion Wild Sea Salt.  Add 1 cup water and the melted butter and mix thoroughly.

5.  Heat a skillet over medium-high flame and add a bit of butter to the pan.  Once foaming subsides, place a 1/4 cup of batter in the pan and cook the cakes like you would pancakes, cooking about 2 minutes per side.  Remove them as they are cooked the lined baking sheet and top each one with shredded cheddar cheese - place in the oven to keep warm.

6.  To assemble:  Place 2 polenta cakes in the center of 4 plates.  Top with smoked chicken and then pile the slaw on top.  Sprinkle with chopped cilantro as garnish.

Salty Cocoa and Dandelion Roasted Almonds (makes 2 cups)

2 c. raw almonds - ideally soaked overnight (8 hours) in water then drained and dried with paper or a clean towel.

2 T. pure maple syrup

2 T. unsweetened cocoa powder

2 t. Dandelion Wild Sea Salt

1. Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper.

2. Toss all of the ingredients together in a large mixing bowl until the almonds are evenly coated and quite sticky.

3. Spread the mixture evenly onto the prepared baking sheet.

4. Bake for 10-15 minutes, tossing the almonds halfway through the baking process until dried and crisp.

5. Let cool completely before eating

Dandelion Wild Sea Salt Rub for Meat (makes about 1/3 cup)

2 T Dandelion Wild Sea Salt

1 T smoked paprika

1 T ancho chili powder

1 tea brown sugar (optional)

1 tea garlic powder

1 tea dry mustard

1 tea coriander

1 tea dried oregano

1 tea ground ginger

Meat of choice - Steak, ribs or filets

1.  Rub all over meat and let rest for 30 minutes prior to searing, grilling or roasting.  Keep any extra in an air-tight container for later use.

Dandelion and Ricotta Egg Muffins with Sausage Crust (Makes 12)

1 T olive oil

1/2 onion, chopped

1 clove garlic, minced

1 bunch swiss chard, stems removed, leaves chopped - about 6 cups

1/2 bunch dandelion greens, stems removed and leaves chopped, about 2 cups

2 cups whole milk ricotta cheese

3 eggs

1 cup mozzarella cheese, shredded

1/4 cup parmesan or romano cheese, shredded fine

1/8 tea fresh nutmeg

1/2 tea Dandelion Wild Sea Salt

1 lb mild sausage, casing removed

1.  Heat the olive oil in a large saute pan and add the onions and garlic. Cook for several minutes or until soft. Add the swiss chard and dandelion greens, cooking for about 5 minutes until the leaves are wilted. Add the nutmeg and season with Dandelion Wild Sea Salt. Remove from heat and set aside to cool.

2.  Meanwhile, beat the eggs in a large bowl. Add the ricotta, parmesan and mozzarella cheeses. Stir in the sauteed greens.

3.  Use your fingers to press the sausage into the 12 openings of a muffin tin so the crust is about ¼ inch thick. Spoon in your filling - don't overfill because they will puff up slightly when baking. Make sure you bake these on a cookie sheet, as the grease from the cooking sausage tends to overflow the cups.   Also, by all means add more cheese on top if you so desire.

These keep and reheat well for a low carb breakfast on the go!

© Wild Sea Salt established August 2015