Coltsfoot,
Tussilago
farfara flowers
(left) and leaves
(right)..
Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Coltsfoot along with all the Coltsfoot containing recipes presented on this site, with 1 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Coltsfoot as a major edible flower.
Coltsfoot, Tussilago farfara, (also known as Ass's Foot, Bull's Foot, Butterbur, Coughwort, Farfara, Foal's Foot, Foalswort, Horse Foot and Winter Heliotrope) is a perennial flowering herbaceous plant that's a member of the Asteraceae (aster/daisy) family. The flowers, which superficially resemble dandelions, appear in early spring (long before dandelions) and leaves do not appear until the seeds are set. The leaves are large and form a rosette at the base of the plant. The shape of the leaf broadly resembles the hoof-print of a horse (hence the common name). The plant is often found in waste and disturbed places and along roadsides and paths and as it spreads by both seed and rhizomes it is often considered and invasive plant.
It is a native of Asia and Europe, where it has long been used as a cough suppressant. Indeed, the Latin name of the plant Tussilago literally means 'cough suppressant'. The flowers and flower buds of the plant can be eaten raw in salads or they can be cooked. They are also traditionally used to make coltsfoot wine. The young leaves can also be used as a salad vegetable or they may be added to soups and vegetable stocks. They can also be cooked as a vegetable. Note that the leaves should be washed after being boiled as this reduces their bitterness. The flowers can also be made into a herb tea. One note of caution, the plant contains traces of liver-affecting pyrrolizidine alkaloids and though safe in small doses you should not eat large quantities of the plant.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Coltsfoot as a major edible flower.
Coltsfoot, Tussilago farfara, (also known as Ass's Foot, Bull's Foot, Butterbur, Coughwort, Farfara, Foal's Foot, Foalswort, Horse Foot and Winter Heliotrope) is a perennial flowering herbaceous plant that's a member of the Asteraceae (aster/daisy) family. The flowers, which superficially resemble dandelions, appear in early spring (long before dandelions) and leaves do not appear until the seeds are set. The leaves are large and form a rosette at the base of the plant. The shape of the leaf broadly resembles the hoof-print of a horse (hence the common name). The plant is often found in waste and disturbed places and along roadsides and paths and as it spreads by both seed and rhizomes it is often considered and invasive plant.
It is a native of Asia and Europe, where it has long been used as a cough suppressant. Indeed, the Latin name of the plant Tussilago literally means 'cough suppressant'. The flowers and flower buds of the plant can be eaten raw in salads or they can be cooked. They are also traditionally used to make coltsfoot wine. The young leaves can also be used as a salad vegetable or they may be added to soups and vegetable stocks. They can also be cooked as a vegetable. Note that the leaves should be washed after being boiled as this reduces their bitterness. The flowers can also be made into a herb tea. One note of caution, the plant contains traces of liver-affecting pyrrolizidine alkaloids and though safe in small doses you should not eat large quantities of the plant.
The alphabetical list of all recipes on this site follows, (limited to 100 recipes per page). There are 1 recipes in total:
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| Coltsfoot Flower Sorbet Origin: France |
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