And the dandelion heralded the return of spring…

1. A culture of patience and precision

Dandelions grown in Kochersberg and Pays de la Zorn are sown in summer, usually in August. Several months of careful tending are then required before they can be harvested between February and April. What makes them special? They are grown in open ground and then naturally blanched using covering techniques that protect them from light. This process reduces bitterness and produces more tender leaves with a delicate pale green colour.

Harvesting is still mainly done by hand. The roots are cut one by one, the rosettes sorted, washed and then carefully packaged. This meticulous work requires time and a thorough knowledge of the product.

In a context where winters are sometimes milder and summers drier, producers must constantly adapt. Dandelion remains a fragile crop, sensitive to climatic conditions, which makes each season unique.

1. A concentration of benefits

Like many spring plants, dandelion is renowned for its purifying properties. Rich in vitamins (especially C), minerals and antioxidants, it is ideal for the change of season.

Its French name comes from its well-known diuretic properties… Popular knowledge passed down from generation to generation in the Alsatian countryside.

1. A staple of Alsatian cuisine

At the end of winter, dandelion greens appear on market stalls throughout the region, particularly around Truchtersheim and Hochfelden. They are one of the first fresh vegetables of the year – a symbol of renewal after the winter months.

They are traditionally eaten with grilled bacon, dressed with a warm vinaigrette and often accompanied by a soft-boiled egg. But the gourmets at Le Beau Jardin also serve it in other ways: with golden croutons and a hint of garlic, garnished with cervelas sausage or smoked duck breast, or in a more contemporary version with goat’s cheese and roasted seeds.

Its slightly bitter taste, balanced by hints of hazelnut, makes it a product with character, both rustic and refined.

1. Savour it… and discover it

In March, take advantage of your visit to the Beau Jardin to taste freshly harvested dandelions from our producers and local markets.

Why not take the opportunity to discover the cultural and heritage treasures of the region? A visit to the Maison du Kochersberg in Truchtersheim will give you a better understanding of the local agricultural history, while the surrounding rolling countryside provides the ideal setting for a springtime stroll.

The traditional recipe:Kochersberg dandelion salad, grandma’s style

A classic on Alsatian tables at the end of winter. Simple, generous and full of character.

Ingredients (serves 4)

• 400 to 500 g of cultivated Kochersberg dandelions
• 2 slices of bread
• 150 g smoked bacon
• 1 finely chopped shallot
• 2 tablespoons of wine vinegar (or cider vinegar)
• 3 tablespoons oil (sunflower or rapeseed)
• 1 teaspoon mild mustard
• Salt, pepper
• 4 eggs (optional but traditional)

Preparation

1. Prepare the dandelionleaves
   Wash the rosettes thoroughly to remove any traces of soil. Drain and gently squeeze dry. Cut the leaves if they are long.
2. Cook the eggs (optional)
   Place the eggs in simmering water for 6 minutes to obtain a runny yolk. Set aside.
3. Prepare the croutons

Cut the bread into small cubes, brown them in a frying pan with fat, set aside.

1. Fry the bacon bits
   In a hot frying pan, without fat, brown the bacon bits until they are slightly crispy.
   Add the shallot at the end of cooking to sweat it gently.
2. Prepare the warm vinaigrette
   Remove from the heat and deglaze the bacon with the vinegar.
   Add the mustard, then the oil. Mix quickly.
3. Assemble immediately.
   Pour the warm dressing over the dandelion greens. Mix immediately to slightly soften the leaves.
4. Serve immediately.
   Place a soft-boiled egg on each plate. Season generously with pepper.

© Le Flammen’Truch / Pixabay