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Dandelion greens are the highly nutritious leaves of the common dandelion plant, traditionally used as food and medicine worldwide. Intensely bitter but incredibly nutrient-dense, they're a powerhouse of vitamins K, A, and calcium.
Only if you're certain they haven't been treated with pesticides, herbicides, or chemical fertilizers - ever. Chemicals persist in soil. Avoid dandelions near roads (lead contamination) or areas where pets relieve themselves. If uncertain, buy cultivated dandelion greens from stores or farmers markets.
Early spring, before the plant flowers, yields the mildest greens. Once dandelions flower, the leaves become intensely bitter. Young, tender leaves are always milder than mature ones. Fall regrowth can also be mild. Store-bought greens are usually from young plants.
Blanch in salted boiling water for 2 minutes, then shock in ice water - this removes significant bitterness. Sauté with plenty of olive oil and garlic, add acid (lemon, vinegar), or pair with rich ingredients. Cooking reduces bitterness much more than eating raw.
Store dandelion greens unwashed in a damp paper towel in a plastic bag in the refrigerator for 3-5 days. They wilt quickly. Wild-harvested greens should be washed thoroughly. Can be blanched and frozen.
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