Dandelion Greens
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Dandelion Greens are Greens from the edible leaves of the common Dandelion weed that we all blow on to make a wish.

Dandelion Greens are not best from the urban lawn where they may have been polluted by anything and everything from auto pollution to pesticides to the family pets. Dandelion Greens are best collected from the wild.


Culinary Use

Dandelion Greens have an earthy, nutty, bitter taste, in the realm of a Radicchio. Dandelion Greens can be used Raw or Wilted in Salads. Use them as you might Frisée and you won’t go far wrong.

Blanching (and drying) Dandelion Greens will lighten up their bitterness somewhat. Long slow cooking like combining Blanching with a longer Braise (with other strong flavors such as Bacon, Garlic, Chilies, etc.) will do more to mellow their bitterness.

Dandelion Greens are also used to make Dandelion Wine.


At the grocery store, look for stiff leaves with pointy, fine "teeth." Avoid any Dandelion Greens with yellow leaves or “slimey” stems.